These pillowy soft doughnuts with rich chocolate dipping sauce couldn't be simpler. This recipe makes the perfect amount to serve 2, but feel free to scale up the batter and sauce, if you want to serve more.
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Yields:
2 serving(s)
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Cal/Serv:
521
Ingredients
For the sauce
3 Tbsp. chocolate hazelnut spread, we used Nutella
3 Tbsp. double cream
For the doughnuts
100 g ricotta
1/2 tsp. vanilla extract
1 medium egg
2 Tbsp. caster sugar
50 g plain flour
1/2 tsp. baking powder
Vegetable oil, to fry
Icing sugar, to dust
Directions
Step 1First, make the chocolate sauce. Melt the chocolate hazelnut spread and cream in a heatproof bowl set over a pan of barely simmering water. Once combined and smooth, set bowl aside.
Step 2For the doughnuts, in a medium bowl, whisk the ricotta, vanilla, egg and sugar until combined. Sift over the flour, baking powder and a pinch of salt. Using a large metal spoon fold to combine.
Step 3Pour oil into a medium, heavy-based, deep pan so that it’s 5cm deep. Heat oil to 180°C. Meanwhile, line a baking tray with kitchen paper.
Step 4Carefully drop heaped tsps of the dough into the hot oil (you should have about 10 doughnuts). Fry for 3min, turning occasionally, or until golden brown. Using a slotted spoon, transfer on to the kitchen paper to drain.
Step 5Transfer to a board or platter, dust with icing sugar and serve with the chocolate sauce.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
