I love making a “doughnut” that doesn’t require yeast!  These are much more like a beignet than a doughnut, but who really cares; fried dough is fried dough.  And fried dough is really, really good.

I was reading one of my really old cookbooks, The Breakfast Book by Marion Cunningham and came across a recipe for some simple doughnuts.  Then, I was reading Helene’s blog and she had a recipe for mini Nutella Doughnuts.  It was a sign!

I whipped up a batch of these a few mornings ago, prior to the kids waking up. When they did ultimately get up
( it is summer, after all – sleeping until 10:00 a.m. has become the norm), they ventured into the kitchen first.  There were quite a few smiles that morning!

These are easy and delicious.  Next time I will pipe them with jelly or lemon curd or some marshmallow fluff for Levi!

Nutella Doughnuts
adapted from My Tartelette

3 large eggs
1/4 cup sugar
8 oz. whole milk ricotta cheese
1/2 tsp. kosher salt
1 tsp. vanilla extract
1 cup all purpose flour
2 tsp. baking powder
canola oil for frying
powdered sugar for dusting
nutella for piping


  1. heat 3 inches of oil in a dutch oven until it registers 375* on a thermometer
  2. in a large bowl, stir together eggs, ricotta cheese, sugar, salt, and vanilla.  add the flour, baking powder and mix until combined
  3. drop a tablespoon of batter into oil.  fry for about 2-3 minutes on each side.  you want them amber in color.  do not crowd the pan ( I fried one to begin with to check for doneness.  I opened one up to make sure the dough was cooked through).
  4. when cooked, drain on paper towels.
  5. when warm enough to handle, pipe nutella into the center of each doughnut.  dust with powdered sugar.
  6. eat them immediately.  best when fresh from the fryer!