Doughnuts are a real treat for me and they couldn’t get easier than these. Ricotta is one of my favourite ingredients and they bring great taste and texture to these fluffy balls. They are made up of a simple batter and cook in no time at all. They are addictively delicious on their own simply dusted in a little icing sugar, but to please my kids (and some adults too), the nutella sauce is a massive winner.
MAKES 20
PREP 15 MIN
COOK 10 MIN
What you’ll need:
300gm ricotta
2 eggs
⅓ cup (75g) caster sugar
1 tsp vanilla extract
½ cup (70g) plain flour
1½ tsp baking powder
¼ tsp salt
Vegetable oil for frying
1 tbs icing sugar, to serve
Chocolate Hazelnut Sauce
½ cup hazelnut spread, such as Nutella
¼ cup milk
What to do:
To make the sauce, add the hazelnut spread and to a small saucepan and whisk until warmed through and combined. Keep warm.
Place the ricotta, eggs, sugar and vanilla in a large bowl and mix until smooth. Fold through the flour, baking powder and salt until combined.
Heat enough oil in a wide saucepan to come 3cm up the sides (amount will vary according to your pan size) to 180°C.
Working in batches, carefully drop heaped teaspoons of the batter into the oil, allowing room for them to expand. Cook doughnuts, turning once, for 2 minutes or until golden. Drain on paper towel then arrange on serving plate and dust with icing sugar. Serve hot with chocolate hazelnut sauce for dipping.
