Bomboloni-Ricotta Doughnuts

Written by Published on in Appitizer, Desserts, Side Dish

These doughnut are super simple, no yeast necessary. They can be savory and served as an appetizer by omitting the sugar (extra delish if you get your hands on smoked ricotta) or sweet and served as a dessert. If you’re using a scoop to make munchkin sized doughnuts they often flip on their own in the oil which is pretty cool. The key to these is quality ricotta, meaning less stabilizers and well drained will produce a better quality, I suggest “Calabro” or “Salvatore Bklyn”.

Bomboloni-Ricotta Doughnuts

0 from 0 votes
Recipe by Belfornaio Course: Dessert, AppetizerCuisine: ItalianDifficulty: Easy Peasy
Servings

5

servings
Prep time

minutes
Cooking time

5

minutes
Total time

minutes

Prep time is approximately, 15 minutes BUT it’s BEST if you chill the mixture before scooping and frying because the batter won’t be loose. When they are finished they can be filled with jelly, nutella and dusted with powdered sugar or if you want them savory they can be dipped in a sauce.

Ingredients

  • 680 grams Ricotta (well drained)

  • 75 grams Granulated Sugar

  • 265 grams All Purpose Flour

  • 2 teaspoons Vanilla Extract

  • 1 1/2 teaspoons Baking Powder

  • 1 teaspoon Salt

  • 9 Whole Eggs

  • Canola OR your preferred choice of oil for deep frying

  • Preferably a “number 40 scoop”, if you don’t have one the “Quenelle Technique” works as well

  • Deep Fry Thermometer isn’t totally necessary but it ensures a consistent outcome

  • A Spider Utensil for frying, again not entirely necessary but makes way less of a mess when fishing out fried food.

Directions

  • Mix all the ingredients together until well combined and chill in the fridge for at least two hours.
  • Heat the Oil to 350F. Line a tray with paper towels, when the donuts are fished out they will cool on the tray. When the oil reaches 350F turn down the heat and you can begin scooping and frying.
  • Try not to scoop too many at once you’ll overcrowd the pot and lower the temperature.
  • Cook each side for about 2-3 minutes or until the side is golden brown, then flip to cook the other side.
  • When they are ready transfer from the oil to the paper towel lined tray to cool.
  • Repeat until all the bater is gone. If you don’t want powdered sugar as a finish, you can roll them in cinnamon/vanilla sugar when they have been taken out of the oil but aren’t completely cooled.

Comments are closed.