These mini donuts are made with ricotta cheese that adds the perfect moist, fluffy texture You won't be able to eat just one - but with the mini size, you won't have to!
- 32 oz ricotta cheese full fat
- 1 egg
- 2/3 cup granulated sugar
- 2¼ cups all-purpose flour 350 grams, fluffed, gently scooped, leveled (1 cup = 150 g)
- 3 tsp baking powder
- neutral oil for frying
- 1/2 cup Nutella for optional drizzle
-
Mix: In a large bowl mix together 32 oz of ricotta cheese, 1 egg, 2/3 cups sugar, 1 tsp vanilla extract, and 3 tsp baking powder until combined. Then, add 2 1/4 cups of flour and mix together well.
-
Roll: Dump the mini donut dough onto a well-floured working surface. Sprinkle more flour on top of the dough, then roll out or pat down the dough to about 1-inch thickness.
-
Cut: Cut out the donuts using a donut cutter, or a 3-inch cookie cutter (or glass) with a 3/4-inch cutter to remove the center. Collect all the dough scraps, combine and roll out again, repeating the step until the dough is all used.
-
Fry: Heat an inch of non-flavored, high smoke point frying oil in a heavy-bottomed pot to 375 degrees on a frying thermometer. Fry the mini donuts for a few minutes until golden brown, then flip and fry the other side similarly. Then remove them and place on a cooling rack.
-
Drizzle: Fill a ziplock bag with 1/2 cup of Nutella. Then, snip off the corner of the bag to create a piping bag and drizzle the donuts with Nutella. This is optional, but recommended!