Warm Miniature Doughnuts

1-1/2 cups 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

Directions:

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.

User Reviews:

Fantastic!!! try injecting jam or nutella into them. Quik and simple recipe. Worth trying

Submitted by caroline on December 03, 2003

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