I will admit I am not the biggest doughnut fan in the world. Yes, I know many of you must find this unfathomable. However, I do fall for some doughnuts. For example, the doughnuts at Doughnut Plant in New York City are to die for. Yum. (Go there if you can). Also, the Nutella doughnuts in this post are great. I guess, in general, I like cake-ier doughnuts.
You’re probably going to be upset with me, but I did not capture any photos of these heavenly doughnuts. I guess that’s what happens when food is devoured instantly (practically). And that’s the way homemade doughnuts should be eaten anyway…right as soon as they’re made. Because this is the way you must eat these doughnuts, if you don’t have a lot of people to feed, you might consider scaling back the recipe. But I’m sure you could force any extras down your throat….’cause you know it would be so hard!
Rob and Madison loved these, as did I. So, you should probably make ’em. Just saying though.
Adapted from Tartelette (courtesy and copyright Lorna Yee from “The Newlywed Kitchen” cookbook)
Powdered sugar for dusting doughnuts
3 large eggs
1/4 cup sugar
8 ounces whole-milk ricotta
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
1 cup all-purpose flour
2 teaspoons baking powder
Canola, vegetable, or peanut oil for frying
1 cup Nutella
Heat 3 inches of the oil in a deep pot until it registers 375 degrees F on a deep-fat thermometer.
While the oil is heating up, in a large mixing bowl, stir together the eggs, sugar, ricotta, salt, and vanilla extract. Add the flour and baking powder, and mix until just combined.
Put the batter into a pastry bag with a 1-inch hole cut out of the bottom*. When the oil is heated, squeeze dollops of batter into it (about 1-inch in diameter). You will have to cook batches of doughnuts. Cook about 2 minutes on one side, and 2 minutes on the other side. (If your doughnuts are bigger, there is the large chance that the outside will cook far faster than the inside…you do not want this; this could also happen if your oil is too hot). When the doughnuts are cooked, scoop them out and allow them to drain on paper towels. Make the rest of the doughnuts in the same method.
Put Nutella in a pastry bag* fitted with a regular tip (slightly larger hole if possible). Poke the tip into each doughnut, and squeeze a good amount of Nutella in. Using a sieve, dust the doughnuts with powdered sugar. The doughnuts are meant to be devoured warm out of the fryer, so make them just before you’re both ready to eat them.
*using a ziplock bag works just as well!