Warm Miniature Doughnuts

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	All-purpose flour
1 1/2 teaspoons	7.5ml	Baking powder
1/4 teaspoon	1.3ml	Cinnamon
1/4 teaspoon	1.3ml	Salt
1/2 cup	80g / 2.8oz	Light brown sugar - (packed)
2 tablespoons	30ml	Unsalted butter
1/2 cup	118ml	Whole-milk ricotta
1 cup	198g / 7oz	Egg (large)
4 cups	948ml	Vegetable oil - for deep-frying
		Confectioners' sugar - for coating
		Doughnuts

Recipe Instructions

Into a bowl sift together flour, baking powder, cinnamon and salt and stir in brown sugar. Melt butter and cool slightly. In a large bowl stir together butter, ricotta and egg and stir in flour mixture. Knead mixture in bowl just until a dough forms and all flour is incorporated (do not overwork dough). Transfer dough to a well-floured surface and with a lightly floured rolling pin roll out 1/4-inch thick (about an 11-inch round). With a 2-inch round cutter cut out rounds. With a 3/4-inch cutter cut a hole in center of each round and transfer rings to a baking sheet lined with waxed paper. Knead scraps of dough together gently and cut out more rings in same manner. Doughnuts may be prepared up to this point 1 day ahead and chilled, covered.

In a 3-quart heavy saucepan heat 1 1/2-inches oil until it registers 350 degrees on a deep-fat thermometer. Working in batches of 4 to 6, fry doughnuts, turning them frequently with tongs, 45 seconds, or until golden. (Return oil to 350 degrees between batches.) Transfer doughnuts as fried with tongs to paper towels to drain and cool 5 minutes. Toss warm doughnuts in confectioners' sugar to coat.

This recipe yields about 30 miniature doughnuts.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine and Boba Restaurant, Toronto, Canada - From the TV FOOD NETWORK - (Show # CL-9072 broadcast 02-24-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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