Butterscotch Sesame Doughnuts

These are so moreish. I warn you! They are a cross between the French beignet with a touch of dulce de leche vibes coming from Spain. A wonderful mix of flavours. Put on the Darondo album "Let My People Go" or if you want summin'with more of a dance then try "Escravos de Jo" (Robust Horns) by Kerri Chandler.

Makes about 16
For the doughnuts
70g ricotta
1 medium egg, lightly beaten
1 tbsp tahini paste
2 tbsp caster sugar
2 tbsp maple syrup
zest of 1/2 a lemon
70g plain flour (or 60g spelt)
1/2 tsp baking powder
2 level tsp cinnamon powder
1/4 tsp ground nutmeg
pinch of sea salt, plus extra for garnish
1 litre vegetable oil

For the butterscotch sauce
2 tbsp butter (30g)
100g brown sugar
60ml double cream
1/2 tsp vanilla extract

Sesame seeds for dipping
Icing sugar for dusting

For the sauce, add butter to melt in a small saucepan. Then add the sugar and half the cream. mix together and then simmer gently without mixing for 2-3 mins. Then remove from heat and add last of cream, salt and vanilla.

Next put oil into a medium deep saucepan. Slowly bring this up to heat around 160-180 degrees C. You can see that it's right when you throw a pinch of flour in and it gently sizzles. Add the first 6 ingredients for the doughnuts into a bowl and mix until just combined. Mix the remaining 5 dry ingredients together into a separate bowl. Add the dry to the wet until just combined. Don't over mix! Dip two teaspoons into the hot oil. Then use one to scope a portion of the batter and drop into the oil. Continue adding drops of the batter until you have about 5. They should be gently sizzling. Turn the doughnuts over so that they are evenly golden. Fry for roughly 3 mins until golden brown. Drain on paper towel and continue frying the rest in batches.

Next dip each doughnut into the sauce and then into a bowl with the sesame seeds. Sprinkle a little sea salt and icing sugar over each one. Serve straight away!