RICOTTA PUFF DONUT HOLES

RICOTTA PUFF DONUT HOLES

1 LB RICOTTA

3 EGGS

3 Tablespoon SUGAR

4 teaspoon baking powder

LET STAND FOR 1 HOUR in REFRIGERATOR

ADD:

1 CUP SIFTED FLOUR

1/4 teaspoon baking powder

With 15 minutes left on timer, prepare your saucepan with 2 – 3 inches of canola oil, vegetable oil, or oil of your choice.

When the temperature of the oil has reached 325°, test 1 teaspoon full of batter. If it appears to be browning the donut, your oil should be ready to start dropping the batter with 1 hefty tablespoon (not a measuring tablespoon but a soup spoon) of batter.

You should be able to add 6 donut holes in your saucepan. Turn over as needed.

Line a plate or baking sheet with paper towels.

Note: I place a cooling rack on top of the paper towels and plate.

When they are cool enough, sift some confectionary sugar on them

or make a loose mixture of confectionary sugar and milk and dunk the donut holes

to resemble a glazed donuts.

 

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