Donut panini

Votes: 1

Time: 10 min.
Complexity: easily
Quantity: 1 panini

Katie Lee's panini is a dessert sandwich of sorts: She slices an apple cider doughnut, which serves as the bread, in half, then tops it with a dollop of creamy ricotta cheese, tart apples, and a drizzle of honey. The result is a balanced sweet and sour flavor. The dish is finished with a dash of cinnamon, which adds a familiar aroma to the apples.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 apple cider donut
1 - 2 tablespoons ricotta cheese (depending on the size of the donut)
A green apple, sliced very thinly
Honey
Cinnamon for sprinkling
Caramel (see recipe)

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat the panini press.

Using a sharp knife, cut the doughnut in half horizontally. Top with ricotta cheese, a few apple slices, a little honey, and a sprinkle of cinnamon. Fry in a panini press until golden brown, 1-2 minutes, and drizzle with caramel.

Author of the recipe - Katie Lee is an American food writer and television food critic.

Categories:

recipe / Breakfast / Hot sandwiches / Desserts / Pancakes, fritters, waffles, sandwiches / Italian cuisine

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