Ingredients
- 3 large eggs
- 1/4 cup sugar
- 8 oz whole milk ricotta
- 1/2 teas kosher salt
- 1 teas vanilla exstract
- 1 cup flour
- 2 teas baking powder
- canola, vegetable or peanut oil for frying
- powdered sugar for dusting doughnuts
- 1 cup Nutella
Preparation
Step 1
1. In a large mixing bowl, stir together the eggs, sugar, ricotta, salt, and vanilla extract. Add the flour and baking powder, and mix until just combined.
2. Heat 3 inches of the oil in a deep pot until it resiters 365 on a deep fat thermometer. Drop a tblsp of batter into the oil and cook for about 3 minutes on one side and 2 to 3 minutes on the other side. (do not make the doughnuts much bigger, as the outside will brown too quickly and they won't cook through.) Don't overcrowd the pot - you will probably need to fry the doughnuts in three batches. Cut one dough nut open to make sure it's cooked through before removing the rest of the batch from the oil. When the doughuts are cooked, scoop them out and allow them to drain on paper towels. Repeat with remaining batter.
3. Dust the doughnuts wiht powdered sugar and pipt Nutella into the center of each one using a piping bag outfitted with a medium pastry tip. Inser the top into the center of each doughnut and gently squeeze in the filling. These doughnuts are meant to be devoured warm out of the fryer, so make them just before you're ready to eat them.