Warm Miniature Doughnuts
Ingredients
Instructions
- Into a bowl sift together flour, baking powder, cinnamon and salt, and stir in brown sugar.
- Melt butter and cool slightly.
- In a large bowl stir together butter, ricotta and egg, and stir in flour mixture.
- Knead mixture in bowl just until a dough forms and all flour is incorporated (do not overwork dough).
- Transfer dough to a well-floured surface and with a lightly floured rolling pin roll out 1/4-inch thick (approximately an 11-inch round).
- With a 2-inch round cutter, cut out rounds.
- With a 3/4-inch cutter, cut a hole in center of each round and transfer rings to a baking sheet lined with waxed paper.
- Knead scraps of dough together gently and cut out more rings in same manner.
- Doughnuts may be prepared up to this point 1 day ahead and chilled, covered.
- In a 3-quart heavy saucepan, heat 1-1/2 inches oil until it registers 350F on a deep-fat thermometer.
- Working in batches of 4 to 6, fry doughnuts, turning them frequently with tongs, for 45 seconds or until golden.
- Return oil to 350F between batches.
- Transfer fried doughnuts with tongs to paper towels to drain and cool 5 minutes.
- Toss warm doughnuts in confectioners' sugar to coat.
Nutrition & Diet Analysis (per serving)
859
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).