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!
( 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!
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
- heat 3 inches of oil in a dutch oven until it registers 375* on a thermometer
- in a large bowl, stir together eggs, ricotta cheese, sugar, salt, and vanilla. add the flour, baking powder and mix until combined
- 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).
- when cooked, drain on paper towels.
- when warm enough to handle, pipe nutella into the center of each doughnut. dust with powdered sugar.
- eat them immediately. best when fresh from the fryer!