INGREDIENTS

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. Tosswarm doughnuts
in confectioners' sugar to coat.
Yield: About 30 miniature doughnuts
Notes: Recipe courtesy of Gourmet Magazine and Boba Restaurant, Toronto,
Canada
Recipe by: Cooking Live Show #CL9072
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Apr 4, 1998

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