Tenina.com's Ricotta Doughnuts with Spiced Sugar



  1. Place flour, baking powder, salt and sugar into the Thermomix bowl and blend 2 sec/speed 5.

  2. 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.

  3. 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.

  4. 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.

  5. Meanwhile stir your selected spices including the cinnamon through a small bowlful of caster sugar.

  6. 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.

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