Ricotta doughnuts with Vanilla and Nutmeg Sugar
Easy to make fluffy and light mini ricotta doughnuts coated with flavoured vanilla and nutmeg sugar, which come together fast as there’s no need for them to rise.
Servings: 30 small doughnuts
Ingredients
For Ricotta Doughnuts
- 250 g ricotta 1 cup
- 2 eggs
- 45 g caster sugar 3 tbsp
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp nutmeg grated
- 2 tsp baking powder
- 150 g flour
- vegetable oil for deep frying
For Vanilla and Nutmeg Sugar
- 40 g caster sugar
- 1 vanilla bean pod seeds
- 1 tsp nutmeg grated
Instructions
- In a large bowl sieve together the flour, salt and baking powder. Set aside.
- In another bowl combine together the ricotta, eggs, sugar, vanilla and nutmeg.
- Start adding the dry mixture slowly to the batter until thoroughly combined and you get a soft dough.
- Fill a large pot with vegetable oil, pour enough oil so that the doughnut balls have enough space to cook in, about 7 cm. Heat the oil to about 170°C; you want the oil to be hot enough so that you reduce the cooking time avoiding that they get soggy, but at the same time you don't want the oil too hot that it burns the outside and leave the inside raw.
- Meanwhile prepare the sugar mixture by combining the sugar, vanilla seed and nutmeg together.
- Using a piping bag, ice cream scoop or two teaspoons, spoon the dough carefully into the oil and let it cook for about 2 minutes on each side until they puff up and get a golden colour.
- Once they are cooked through, remove the doughnuts with a slotted spoon and place on some paper towels to drain the excess oil and let cool for a few seconds.
- Toss the doughnut balls in the sugar mixture until well coated.
- Repeat until you have used up all the batter. Ideally serve them immediately when they are still warm.
Notes
Important to not overcrowd the pot while cooking as this will cause for the oil temperature to drop.