vanilla bean ricotta donuts

This is the ideal brunch recipe.  When you’re lazy, sleepy, and expected to whip up a storm, these come together in one bowl, and are done and dusted within 20 minutes.  Unlike Aunt Jemima’s, these emerge from the kitchen to ohhs and ahhhs.  Plus they look oh-so-elegant when served with chocolate sauce and lemon wedges.





I imagine whipping these up on a hazy Sunday morning, wearing an adorable, little striped robe and sheepskin slippers.  There would be sunflowers on my windowsill in a little glass vase.
There would be frothy lattes in Antropologie teacups and music would be playing from a creaky record player.  I’d sprinkle these with powdered sugar, and the air would smell like lemons and vanilla. 



I know these kinds of things exist somewhere, I’ve seen them on Pinterest. 



But in reality, I don’t own an adorable striped robe, nor a creaky record player. In reality, I don’t have jars of sunflowers on my kitchen window sill, rather, I have half a batch of buttercream leftover from my attempt at making a s’mores flavored cupcake. 
 
In reality, I eat these on Tuesday afternoons standing up at the kitchen counter. With a jar on honey in one hand, and my iPhone in the other. 
In reality, I am wearing my dad’s “Old Guys Rule” shirt. 

It’s OK. No problem-o.  Life’s not supposed to happen like it does on Pinterest. 
No one in their right mind has the energy to go pick sunflowers before their first mug of coffee.  Life’s not supposed to be that sensible. I burned my mouth four times eating donut balls that were too fresh from the pot.  Did I learn my lesson? No. I’d totally do it all over again.  See? Nonsensical.
  
I guess life’s kind of nonsensical like that.  It’s messy, fun, and sweet… kind of like these sinfully quick, deep-fried balls of dough dunked in honey. 


With love, 
Erica  





P.S.
If you do happen to have an adorable, little striped robe and a creaky record player, I respect you.

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Ingredients
1 1/4 cup all-purpose flour
2 tsp baking powder
1/4 cup granulated sugar
3 eggs
8 oz (1/2 lb) ricotta, whole or skim
1 tsp vanilla extract
1/2 tsp vanilla bean paste
Canola oil, for frying (or another oil with a high smoke point)
Confectioner’s sugar, for dusting
Deep-fry thermometer

In a medium bowl, sift together the flour and baking powder. Add sugar, eggs, ricotta, vanilla extract, and lemon zest. Mix until just combined.

Pour the oil into a deep, heavy pot. Leave at least two inches of space at the top for safety. Using a deep-fry thermometer, heat the oil over medium until it reaches 325-375 degrees F.

Fry a test doughnut: Using a small ice cream scoop or a spoon, drop a scoop of batter in and turn it occasionally. It should take 3-4 minutes to turn golden brown. Carefully remove and cut in half to check if it’s cooked all the way through. Test another if needed.

Fry the remaining doughnuts. Don’t overcrowd the pot; fry in batches. Place doughnuts on a plate lined with paper towels to soak up any excess oil.  Depending on how big you scoop them, this should make around 12 donuts. 

Dust with confectioner’s sugar and serve warm with honey, jam, or melted chocolate.


Adapted from A Cup of Jo


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