Ingredients
| 1-1/2 cup | all-purpose flour | | 1-1/2 tsp. | baking powder | | 1/4 tsp. | cinnamon | | 1/4 tsp. | salt | | 1/2 cup | packed light brown sugar | | 2 tbsp. | unsalted butter | | 1/2 cup | whole-milk ricotta | | 1 | lg. egg | | 4 | vegetable oil, for deep frying | | Confectioners' sugar, for coating doughnuts |
1 Recipe Reviews
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Fantastic!!! try injecting jam or nutella into them. Quik and simple recipe. Worth trying
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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 350°F 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 350°F between batches.
Transfer fried doughnuts with tongs to paper towels to drain and cool 5 minutes. Toss warm doughnuts in confectioners' sugar to coat.
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