The one thing I’ve been craving this entire lockdown is a doughnut. I absolutely love doughnuts, they’re one of my favourite baked goods, but I’ve actually never tried making them myself. I’m using lockdown as an opportunity to try as many new things as possible, so it only made sense to try making doughnuts!
I’ve actually never deep fried anything myself before, so this was a whole new experience. It was nowhere near as difficult as I thought it would be, though that may actually be more dangerous because I probably need to avoid deep frying everything – you know, for health purposes.
The recipe that inspired this was a ricotta beignet recipe from A Beautiful Plate. I had some ricotta leftover from a lasagne that I really didn’t want to go to waste, and I was between making these or cannolis (the cannolis will happen one day, believe me).
These are perfectly light and crispy, but the addition of ricotta and egg gives them an almost cake-like texture. I decided to coat mine in cinnamon sugar and a copycat Krispy Kreme glaze, but you can flavour yours in any way you’d like!
What you’ll need (makes 10-12):
- 136g ricotta
- 2 eggs
- 17g caster sugar
- 96g plain flour
- 2 tsp baking powder
- pinch of salt
- 1.1l vegetable oil, for frying
For cinnamon sugar:
- 34g granulated sugar
- 1 tsp cinnamon
- 125g icing sugar
- 30ml milk
- 1/4 tsp salt
How to make:
- In a large bowl, mix the ricotta, eggs, and sugar until well combined. In a separate bowl, whisk together the flour, baking powder and salt.
- Using a spatula, fold the dry ingredients into the ricotta mixture until just combined. Refrigerate the batter whilst you prepare the cinnamon sugar and glaze.
- In a small bowl, add the sugar and cinnamon. Mix until well combined. In a separate bowl, add the icing sugar, salt and milk, and mix together until combined and smooth.
- Line a baking sheet with paper towels and place under a wire rack. Add the oil into a deep pot and heat over medium until it reaches 176ºC.
- Remove the batter from the fridge, and use a medium-sized ice cream scoop to scoop the batter and gently drop into the oil. Only fry about 2-3 doughnuts at a time to prevent sticking and keep the temperature from dropping too much.
- Fry the doughnuts for about 4-6 minutes, flipping every so often to ensure each side becomes golden. Transfer to the wire rack and repeat the process until all the batter has been used, adjusting the heat as necessary to keep the oil to temperature.
- Whilst still warm, roll the doughnuts in the cinnamon sugar or coat in the glaze, and return the doughnuts to the wire rack.
- These doughnuts are best eaten warm, so serve and enjoy!
I love how quick and easy these doughnuts are to make, the whole process took about 20 minutes and they’re so tasty! These are the perfect little snack to have with a coffee for an afternoon pick me up, but trust me, you can’t have just one.
I hope you guys enjoyed this post, let me know if you try this recipe out and what you think of it! See you next time,