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 sugar until combined.

Add oil to a wok or large, deep saucepan to reach a depth of 8cm.

Heat to 190 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.

Divide doughnuts between serving plates. Dust with icing sugar and drizzle with honey.