Soft and fluffy, scrumptious doughnut holes made with ricotta cheese. These simple doughnuts don’t require any yeast, only take about 30 minutes to make and finger-licking-good!
RICOTTA DOUGHNUT HOLES
This is one super treat for breakfast. These little ricotta doughnut holes will quickly become a family favorite. They are quite addictive for two reasons:
1. They are SO tasty! The texture is wonderful, they are soft, moist and fluffy inside. They have a mild sweet flavor that goes with coffee, tea or milk. And, you can easily fill them with some jam or custard as soon as you pull them out onto a wire rack. (Just use a long pastry tip to fill the doughnuts.)
2. These doughnuts are unbelievably easy to make. First time I made them, I was really surprised just how fast it was to make these from start to finish. Dough takes about five minutes and cooking will depend on the size of the pan you are using and how many doughnuts can you cook at a time. Each batch takes about 5-7 minutes to cook. All in all, it’s an easy, tasty treat for breakfast.
When my mom first gave me this recipe, I thought that the only way to make easy, no-yeast doughnuts was to use refrigerated biscuit dough. This is much, much better. The original recipe actually calls for farmer’s cheese. If you’re not familiar with farmer’s cheese, it’s kind of a pressed cottage cheese. It’s very firm, grainy and quite tasty. I grew up eating a lot of dishes that use farmer’s cheese, so I’m very familiar with it. As I was planning on making this recipe and sharing it with my readers, I realized that there is probably only a small portion of you who are familiar with farmer’s cheese. So I decided to use ricotta cheese and make the appropriate adjustments for the dough. The doughnuts turned out beautiful!
Don’t even think twice! Make these doughnuts as soon as possible. Make them for your family on Christmas morning and it will be the most hassle-free breakfast that everyone will love. After all, you spend most day on Christmas in the kitchen already.
MORE DOUGHNUT RECIPES TO TRY
Black & White Glazed Doughnuts
Baked Lemon Blueberry Doughnuts from The Recipe Rebel
4 Ingredient Apple Cider Doughnuts from The Food Charlatan
Baked Pumpkin Chocolate Chip Doughnuts from The Gunny Sack
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Easy Ricotta Doughnuts
Ingredients
- 10 oz whole milk ricotta cheese
- 2 eggs
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 3 Tbsp white granulated sugar
- 1 tsp vanilla extract
- Oil for frying
- 2-3 tbsp Powdered sugar for topping
Instructions
- Preheat about 5 cups of oil in a medium sauce pot, over medium to medium-high heat. Heat oil to about 315 degrees. (350 will cook doughnuts too fast on the outside and leave them raw on the inside.)
- Set out a wire rack and cover it with a paper towel or two.
- In a large mixing bowl, whisk ricotta, vanilla, sugar and eggs until all incorporated.
- Add flour baking soda and salt. Mix with a rubber spatula until completely mixed throughout.
- Lay out a piece of parchment paper and lightly grease it.
- Grease your hands with some cooking spray as well. Scoop out some dough and make about 1-inch balls. Lay them on the parchment paper while waiting to be fried.
- Fry doughnut balls in batches of about 6 (as fitting to your sauce pot) for 5-7 minutes, until deep golden brown.
- Take out the cooked doughnut balls and place them on a paper towel. After they are cooled for a couple of minutes, dust them with powder sugar.
Video
Nutrition
Amy Smith says
I use to make these when I was young and my children were small about 25 years ago. My full blooded Italian mother in law gave me the recipe and this is it. You can also put some lemon zest, chocolate chips, orange zest and other flavors. My favorite is plain with powdered sugar coating and dip them into a little hot fudge!
LyubaB says
A little lemon zest does sound amazing! I will have to give that a try! 🙂
Maggie Pope says
So very easy – and delicious!
LyubaB says
Thanks, Maggie!
Deanna Fine says
I’m about to make them for the 2nd time – they’re delicious & the fact they’re so easy & quick to make is a winner.
One question: can they be prepped & fried next day?