Place flour, baking powder, salt and sugar into the Thermomix bowl and blend 2 sec/speed 5.
Stir the eggs into the ricotta and add vanilla and doTERRA oils if using. Add to the flour mixture in the Thermomix bowl and knead 18 sec/Interval.
Heat the EVOO in a small saucepan until it reaches around 160°C. It will climb from this point and you should watch it closely. It should remain between 170°C and 180°C. Hotter than that they will burn before being fully cooked, colder and they will absorb a lot of oil.
Dollop a heaped tsp at a time of the batter into the hot oil. Cook and turn them as needed until golden and crispy on all sides. I suggest cooking a maximum of 4 per batch as the oil temp drops once you introduce the batter.
Meanwhile stir your selected spices including the cinnamon through a small bowlful of caster sugar.
Drain the doughnuts on a paper towel lined tray before tossing them in the spiced sugar. Serve hot and crispy. Though they are still yummy cold.