Italian Donuts

These small, round donuts are fried and coated with powdered sugar and best eaten right after making. They may remind you of "donut holes." - See more at: http://Cook123.com

Felicia Mohan Ciaramitaro grew up cooking with her mother and grandmother. She developed a series of how-to videos that demonstrate culinary techniques of genuine Italian-American home cooking. She is currently writing a cookbook based on her community's treasured traditional Sicilian recipes.

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TRANSCRIPT:
So BJ, what's your all-time favorite treat that I make you on Sunday mornings?

Well, it'd have to be Italian doughnuts.

Italian doughnuts. What's the secret ingredient to our Italian doughnuts?

ricotta cheese.

ricotta cheese.

Because everything tastes better with cheese, right BJ?

Oh, yes.

So here we have four eggs, which BJ is going to beat up for me. You're going to whip those together, honey. And here I have a cup and a half of sifted flour we're going to add to our bowl.

We have a half a cup of granulated sugar. We have a tablespoon of vanilla, a half a teaspoon of salt, and two tablespoons of baking powder. So we're just going to mix this around.

And BJ's going to pour the eggs right in. Because he's so good at this. Thank you, honey. Very good.

And we're going to mix this up. BJ's job on Sunday mornings and on holidays is to after I've fried the doughnuts in the oil, BJ rolls them into the powdered sugar. And I have to say, he's gotten pretty good at it. All right.

Hey, Mom, how does this look?

I think that looks perfect, BJ. I think we're ready to fry it. Let's bring it to the fryer. And while I'm doing that, you get your powdered sugar all ready. Can you do that for me?

OK.

So here I have La Spagnola oil in a pan on high heat. We have our ricotta Italian doughnut batter that I made earlier. It's been resting for about 30 minutes. And we're going to use this cookie scooper.

When you're using this scooper, dip it into the oil before you dip it into your batter. And they'll slide right out. Here we go. We're going to take a little spoonful, and we're going to drop it into the oil. You can see it's bubbling.

They're going to puff up. They're going to be like a golden brown. At any time you feel like your batter is starting to stick to your scooper, just dip it in the oil.

You can see they're puffing up. So at this point, you can see they're starting to get more golden brown, which is what we're looking for, still looking for deeper color. If you took them out of the oil at this point, as brown as they may look to you, the inside will not be cooked. They'll be really gooey inside.

So let me show you what I mean, if you were to cut this open. It's super hot. It's very doughy on the inside. And we want to be light and fluffy. But at this point, it's still very doughy.

So at this point, you can see that they're nice and dark golden brown. They're perfect. They're crispy on the outside.

They're going to be fluffy and light on the inside. Now I'm going to remove these from the hot oil. And BJ is going to roll them in the powdered sugar. Look at those beautiful doughnuts-- Italian ricotta doughnuts.
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