Warm miniature doughnuts
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | All-purpose flour |
| 1½ | teaspoon | Baking powder |
| ¼ | teaspoon | Cinnamon |
| ¼ | teaspoon | Salt |
| ½ | cup | Packed light brown sugar |
| 2 | tablespoons | Unsalted butter |
| ½ | cup | Whole-milk ricotta |
| 1 | large | Egg |
| 4 | cups | Vegetable oil for deep-frying; about |
| 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 ¼-inch thick (about an 11-inch round). With a 2-inch round cutter cut out rounds. With a ¾-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 1½-inches oil until it registers 350 degrees on a deep-fat thermometer. Working in batches of 4 to 6, fry doughnuts, turning them frequently with tongs, 45 seconds, or until golden.
(Return oil to 350 degrees between batches.) Transfer doughnuts as fried with tongs to paper towels to drain and cool 5 minutes. Tosswarm doughnuts in confectioners' sugar to coat.
Yield: About 30 miniature doughnuts Notes: Recipe courtesy of Gourmet Magazine and Boba Restaurant, Toronto, Canada
Recipe by: Cooking Live Show #CL9072 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Apr 4, 1998