Mini Nutella Doughnuts

I love making a "doughnut" that doesn't require yeast!  These are much more like a beignet than a doughnut, but who really cares; fried dough is fried dough.  And fried dough is really, really good.

I was reading one of my really old cookbooks, The Breakfast Book by Marion Cunningham and came across a recipe for some simple doughnuts.  Then, I was reading Helene's blog and she had a recipe for mini Nutella Doughnuts.  It was a sign!

I whipped up a batch of these a few mornings ago, prior to the kids waking up. When they did ultimately get up
( it is summer, after all - sleeping until 10:00 a.m. has become the norm), they ventured into the kitchen first.  There were quite a few smiles that morning!

These are easy and delicious.  Next time I will pipe them with jelly or lemon curd or some marshmallow fluff for Levi!

Nutella Doughnuts

adapted from My Tartelette 

ingredients:

3 large eggs

1/4 cup sugar

8 oz. whole milk ricotta cheese 

1/2 tsp. kosher salt

1 tsp. vanilla extract

1 cup all purpose flour

2 tsp. baking powder

canola oil for frying

powdered sugar for dusting

nutella for piping

instructions:

• heat 3 inches of oil in a dutch oven until it registers 375* on a thermometer

• in a large bowl, stir together eggs, ricotta cheese, sugar, salt, and vanilla.  add the flour, baking powder and mix until combined

• drop a tablespoon of batter into oil.  fry for about 2-3 minutes on each side.  you want them amber in color.  do not crowd the pan ( I fried one to begin with to check for doneness.  I opened one up to make sure the dough was cooked through). 

• when cooked, drain on paper towels.

• when warm enough to handle, pipe nutella into the center of each doughnut.  dust with powdered sugar.

• eat them immediately.  best when fresh from the fryer!