• Desserts

Ricotta Doughnuts with Chocolate Hazelnut Sauce

Preparation Time15 minutes
Cook Time10 minutes



  • 300gm ricotta
  • 2 eggs
  • ⅓ cup (75g) caster sugar
  • 1 tsp vanilla extract
  • ½ cup (70g) plain flour
  • 1½ tsp baking powder
  • ¼ tsp salt
  • Vegetable oil for frying
  • 1 tbs icing sugar, to serve

Chocolate Hazelnut Sauce

  • ½ cup hazelnut spread, such as Nutella
  • ¼ cup milk


  • To make the sauce, add the hazelnut spread and to a small saucepan and whisk until warmed through and combined. Keep warm.
  • Place the ricotta, eggs, sugar and vanilla in a large bowl and mix until smooth. Fold through the flour, baking powder and salt until combined.
  • Heat enough oil in a wide saucepan to come 3cm up the sides (amount will vary according to your pan size) to 180°C.
  • Working in batches, carefully drop heaped teaspoons of the batter into the oil, allowing room for them to expand. Cook doughnuts, turning once, for 2 minutes or until golden. Drain on paper towel then arrange on serving plate and dust with icing sugar. Serve hot with chocolate hazelnut sauce for dipping.Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au

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