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I ate at one of Andrew McConnell's restaurants when I was last in Melbourne and it inspired me to stock up greedily with his books. This recipe is, now I reflect on it, not in essence dissimilar from my Baci di Ricotta in Feast but that didn't stop me from wanting to show you his even more indulgent version. Frankly he had me at 'doughnuts'.


by Andrew McConnell (Penguin Lantern, 2011)

Ricotta Doughnuts

These are great served at the table for people to eat with their hands. The pot of warm chocolate sauce for dipping is mandatory.

Serves 4-6 


Rictotta doughnuts

  • 250g ricotta
  • 30g caster sugar, plus 2 tablespoons extra
  • 30g soft butter
  • 2 eggs
  • 40g plain flour, sieved
  • finely grated zest of ½ orange
  • 1 teaspoon ground cinnamon
  • 1 lt vegetable oil

Chocolate sauce

  • 300g good-quality couverture chocolate, roughly chopped
  • 200ml cream


  1. In an electric mixer with the whisk attachment fitted, whip the ricotta for a few minutes until smooth. Remove the whipped ricotta and set aside. Add the 30g of sugar and the butter to the mixing bowl and whisk for 5 minutes until light and creamy. Add the whipped ricotta and whisk until incorporated. Add the eggs one at a time, mixing well in between each addition. Finally, fold in the flour and orange zest by hand. Refrigerate the batter for a few hours before use.
  2. When ready to cook the doughnuts, mix the extra 2 tablespoons of sugar and the cinnamon in a wide shallow bowl, then set aside. Pour the vegetable oil into a medium-sized saucepan (you want about a 5cm depth of oil) and heat to 170ºC. To check the temperature of the oil and the consistency of the batter, add a tablespoon of batter to the hot oil - it should sizzle gently and cook to a golden brown in about 4 minutes. The moisture content of ricotta varies between brands, so if the doughnut doesn't hold together in the hot oil, fold a little more flour into the batter before frying the rest of them.
  3. Meanwhile, for the chocolate sauce, place the chocolate in a heavy heatproof bowl. Bring the cream to the boil and pour over the chocolate. Stir briefly, then cover with cling film and leave to rest for 2 minutes. Stir the chocolate again after a few minutes to melt any remining lumps.
  4. When almost ready to serve, deep-fry the doughnuts in batches until golden brown. Using a slotted spoon, remove the doughnuts from the hot oil and drain on paper towel for 30 seconds, then transfer immediately into the sugar and cinnamon, and toss to coat thoroughly. Serve the ricotta doughnuts while still hot, with the chocolate sauce for dipping.