Gingerbread Ricotta Donuts by Chef Elise Fineberg

Gingerbread Ricotta Donuts by Chef Elise Fineberg
Recipe courtesy of Chef Elise Fineberg of Prospect.
Yield: about 2 quarts

Ingredients:



Method:

In a mixing bowl with the paddle attachment, combine the eggs, sugar, ricotta, flour, baking powder, spices and vanilla extract. Mix on speed 1 until combined, being careful not to overmix. Refrigerate until ready to use.

Fry at 325° until golden and toss with superfine sugar. Serve hot.