Ricotta and Orange Donut

INGREDIENTS:

• 300 g ricotta (preferably cow's milk)
• 60 g milk
• 3 eggs
• 1 sachet of Beppiani baking powder
• 70 g foodboost icing erythritol
• 270 g 00 flour
• 1 orange
• 1 vial rum (optional)

METHOD:

• Wash the orange, using a potato peeler or a kitchen knife, remove the thin peel, then remove the white part from the fruit, finally put it in the glass of a mincer.
  both the thin peel and the fruit cut into pieces and operate the blades, until you obtain a creamy mixture. Leave it aside.

• Divide the egg whites and yolks into 2 bowls and beat the egg whites with a whisk. Then, using the same whisk, beat the egg yolks with the sugar until the mixture is well whipped. Add the ricotta, milk, rum vial and blended orange, then continue to work. Add the sifted flour together with the yeast. When it is mixed with the rest of the ingredients, turn off the electric whisk.
• Add the whipped egg whites and mix with a spatula from bottom to top.

• Transfer the mixture into a donut-shaped mold
  and put it in the oven preheated to 170 degrees for 30 minutes and after that your donut will be ready for tasting!