Sfinci (sicilian doughnuts)

Method

• 1
  Place the milk and caster sugar in a saucepan over medium heat. Cook, stirring, for 2-3 minutes or until the sugar dissolves. Remove from heat. Whisk in the egg and ricotta. Use a wooden spoon to stir in the flour, baking powder and vanilla sugar until combined.
• 2
  Add oil to a wok or large, deep saucepan to reach a depth of 8cm. Heat to 190°C over medium heat (when the oil is ready a cube of bread will turn golden brown in 10 seconds). Carefully drop 4 tablespoonfuls of batter into the oil. Cook for 3 minutes or until the doughnuts are golden and cooked through. Use a slotted spoon to transfer the doughnuts to a plate lined with paper towel. Repeat, in 5 more batches, with the remaining batter, reheating oil between batches.
• 3
  Divide doughnuts between serving plates. Dust with icing sugar and drizzle with honey.