Ricotta Donuts with Cinnamon and Cardamom

Dessert

Part of our Easter Feast, these ricotta doughnuts are the kind of dessert you make on the spot — no advance prep, no fuss. Light, fluffy and rolled in cardamom-cinnamon sugar, they’re best eaten warm with your hands, licking the spiced sugar from your fingers. No plates required, which means less washing up and more lingering at the table.

Ricotta Donuts with Cinnamon and Cardamom

Ingredients

1 ⅓ cup flour
2 tsp baking powder
2 tsp vanilla extract
3 tbsp caster sugar
250g ricotta (full fat)#Pinch of salt
750ml canola or vegetable oil, for frying
FOR THE COATING:
1/2 cup caster sugar
1 tsp ground cinnamon
1/2 tsp ground cardamom

Method

Step 1.

Pour oil into a medium, deep saucepan and heat over medium heat. You want enough oil depth for the donuts to float. Line a plate with paper towel and set aside.

Step 2.

For the coating, in a medium bowl, mix the sugar, cardamom and cinnamon together and set aside.

Step 3.

In a large bowl, whisk together ricotta, eggs, sugar and vanilla until combined. The mixture won't be entirely smooth from the ricotta—this is fine, just break up any large pieces with your whisk. Add the flour, baking powder and salt, and stir until a soft dough forms.

Step 4.

Once the oil is at temperature (use the wooden chopstick test), Wet your hands with warm water. Scoop a small amount of dough and roll it between your hands until smooth and round (slightly smaller than a golf ball). Carefully drop the dough into the hot oil. Cook in batches of about 5–6 to avoid lowering the oil temperature. Give them a really gentle nudge so they don’t stick to the bottom.

Step 5.

Once the doughnuts rise to the surface, fry for about 4 minutes, or until puffed and golden brown. Adjust the heat if they are browning too quickly.

Step 6.

Remove with a slotted spoon and drain briefly on paper towel. While still warm, toss in the sugar until coated. Repeat with remaining dough and serve asap!

Ricotta Donuts with Cinnamon and Cardamom

Ingredients

1 ⅓ cup flour
2 tsp baking powder
2 tsp vanilla extract
3 tbsp caster sugar
250g ricotta (full fat)#Pinch of salt
750ml canola or vegetable oil, for frying
FOR THE COATING:
1/2 cup caster sugar
1 tsp ground cinnamon
1/2 tsp ground cardamom

Method

Step 1.

Pour oil into a medium, deep saucepan and heat over medium heat. You want enough oil depth for the donuts to float. Line a plate with paper towel and set aside.

Step 2.

For the coating, in a medium bowl, mix the sugar, cardamom and cinnamon together and set aside.

Step 3.

In a large bowl, whisk together ricotta, eggs, sugar and vanilla until combined. The mixture won't be entirely smooth from the ricotta—this is fine, just break up any large pieces with your whisk. Add the flour, baking powder and salt, and stir until a soft dough forms.

Step 4.

Once the oil is at temperature (use the wooden chopstick test), Wet your hands with warm water. Scoop a small amount of dough and roll it between your hands until smooth and round (slightly smaller than a golf ball). Carefully drop the dough into the hot oil. Cook in batches of about 5–6 to avoid lowering the oil temperature. Give them a really gentle nudge so they don’t stick to the bottom.

Step 5.

Once the doughnuts rise to the surface, fry for about 4 minutes, or until puffed and golden brown. Adjust the heat if they are browning too quickly.

Step 6.

Remove with a slotted spoon and drain briefly on paper towel. While still warm, toss in the sugar until coated. Repeat with remaining dough and serve asap!