Ingredients
- 300gm ricotta
- 2 eggs
- ⅓ cup (75g) caster sugar
- 1 tsp vanilla extract
- ½ cup (70g) plain flour
- 1½ tsp baking powder
- ¼ tsp salt
- Vegetable oil for frying
- 1 tbs icing sugar, to serve
- ½ cup hazelnut spread, such as Nutella
- ¼ cup milk
Doughnuts
Chocolate Hazlenut Sauce
Makes: 20
Difficulty: Easy
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Method
- To make the sauce, add the hazelnut spread and to a small saucepan and whisk until warmed through and combined. Keep warm.
- Place the ricotta, eggs, sugar and vanilla in a large bowl and mix until smooth. Fold through the flour, baking powder and salt until combined.
- Heat enough oil in a wide saucepan to come 3cm up the sides (amount will vary according to your pan size) to 180°C.
- Working in batches, carefully drop heaped teaspoons of the batter into the oil, allowing room for them to expand. Cook doughnuts, turning once, for 2 minutes or until golden.
- Drain on paper towel then arrange on serving plate and dust with icing sugar. Serve hot with chocolate hazelnut sauce for dipping.
