I think this Italian donut recipe is quite possibly be the easiest quickest donut recipe ever.
Dare I say foolproof? That is in no way a challenge for fools to prove me wrong! This recipe is so easy, hubby usually mixes this batter (he isn’t allowed to fry anything since burning down a kitchen, a story for another day)
Usually donuts or light pastries require a delicate touch and care when making them, not these, he usually beats the poor batter to death, but it always still turns out beautifully. Again, not a challenge!
I adapted LaDolce Dolls Zeppole recipe. This time I omitted the yogurt and used ricotta cheese and cream cheese. I think I might prefer this version without yogurt.
I used room temp cream cheese, ricotta and eggs.
ingredients
1 cup whipped cream cheese (room temp)
1 cup ricotta cheese
2 eggs
1 cup flour
2 teaspoons baking powder
2 teaspoons vanilla, or vanilla pod scraped
oil for frying
instructions
- Heat oil
- Mix together cream cheese, ricotta, eggs and vanilla.
- Fold in flour and baking powder
- Drop spoonfuls into hot oil, keep em rolling for a 2-3 mins until golden brown and cooked all the way through
- Dust with powered sugarÂ
- or coat with donut glaze (1 cup confectioners’ sugar, sifted to remove any lumps, mixed with 1-2 tablespoons milk)