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Italian Donuts

Yields36 ServingsPrep Time40 minsCook Time15 minsTotal Time55 mins

An excellent dessert of any night of the week, or to make for your next party. After all, who doesn't love Italian donuts?

Italian Donuts

 15 oz ricotta cheese
 4 eggs
 1 tbsp vanilla extract
 1 ½ cups whole wheat flour
 2 tbsp baking powder
 8 tbsp granulated sugar, divided
 ½ tsp salt
 ¼ tsp nutmeg
 Lots of Colavita Canola Oil for frying
 Fruit puree of choice
 1 tbsp ground cinnamon
 A large, deep skillet or pot
 A metal, slotted spoon
 A cooking thermometer
 Piping bag with a long, plain tip or plastic condiment squeeze bottle
 Re-sealable plastic bag

Pour the Colavita Canola Oil into a large pot. The oil should be about 1-2" deep. Heat the oil to 350°F while you’re preparing the donut batter.


In a large bowl beat the ricotta cheese with an electric mixer on medium speed until smooth. Add eggs and vanilla and beat until combined.


Whisk together the flour, 4 tablespoons granulated sugar, salt, baking powder and nutmeg in a separate bowl.


Add the dry ingredients to the wet mixture and beat on low speed until just combined. Let the batter rest for 30 minutes.


When the oil has reached the desired temperature, use a tablespoon to drop balls of batter into the hot oil.


Fry the dough balls for 2 minutes on the first side, or until they’re golden brown. They may turn themselves over while frying. If that happens, just use a pair of tongs to turn them back. After 2 minutes, turn the holes over, and fry for an additional 2 minutes.


Transfer the donut holes to a baking sheet or cooling rack lined with paper towels to drain and cool.


When the doughnuts are cool, use the piping bag or plastic condiment squeeze bottle to fill them with as much fruit purée as you like.


Combine the cinnamon and 4 tablespoons granulated sugar in a sealable plastic bag. Place the doughnuts, a couple at a time, in the bag and shake gently to coat with the sugar.

Nutrition Facts

Servings 36