Mini Ricotta Donuts Stuffed with Nutella

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/2 cup Nutella

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 2 tsp Baking powder
  • 2 tbsp Granulated sugar
  • 1 Icing sugar
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 1 Canola oil

• Dairy

  • 1 cup Ricotta cheese

Found on portandfin.com

Description

Ingredients

• Canola oil (for deep frying)
• ¾ cup all-purpose flour
• 2 tsp baking powder
• ¼ tsp salt
• 1 cup ricotta cheese
• 2 large eggs
• 2 Tbsp granulated sugar
• 2 tsp vanilla extract
• ½ cup Nutella
• Icing sugar (optional)

Directions

• In a small bowl, whisk together flour, baking powder, and salt; set aside.
• In a large mixing bowl, beat together ricotta cheese, eggs, sugar, and vanilla. Add in the dry ingredients and mix until well combined.
• Pour canola oil into a deep, heavy-bottomed pot, about 1½ inches deep. Heat oil to about 370°F, using a deep-frying thermometer.
• Gently drop tablespoon-sized balls of batter into the oil, dropping smoothly to get the roundest ball possible. Fry 4-5 at a time, turning occasionally, until golden, 3-4 minutes. Using tongs, transfer donuts to a paper towel to drain. Repeat until batter is used up. Let donuts cool until theyre easy to handle.
• Transfer Nutella into a syringe or piping bag with a long, pointy tip. It may be helpful to warm the nutella in the microwave for about 30 seconds first. Poke a small hole in the donuts, then insert syringe and fill with Nutella. Amounts will vary, but you should get a good feel for how much Nutella goes into each. Repeat with all donuts. Sprinkle with icing sugar, if desired, and serve.