Warm Miniature Doughnuts

• 1-1/2 cup all-purpose flour
• 1-1/2 tsp. baking powder
• 1/4 tsp. cinnamon
• 1/4 tsp. salt
• 1/2 cup packed light brown sugar
• 2 tbsp. unsalted butter
• 1/2 cup whole-milk ricotta
• 1 lg. egg
• 4 vegetable oil, for deep frying
• Confectioners' sugar, for coating doughnuts

1. Into a bowl sift together flour, baking powder, cinnamon and salt, and stir in brown sugar.
2. Melt butter and cool slightly.
3. In a large bowl stir together butter, ricotta and egg, and stir in flour mixture.
4. Knead mixture in bowl just until a dough forms and all flour is incorporated (do not overwork dough).
5. Transfer dough to a well-floured surface and with a lightly floured rolling pin roll out 1/4-inch thick (approximately an 11-inch round).
6. With a 2-inch round cutter, cut out rounds.
7. With a 3/4-inch cutter, cut a hole in center of each round and transfer rings to a baking sheet lined with waxed paper.
8. Knead scraps of dough together gently and cut out more rings in same manner.
9. Doughnuts may be prepared up to this point 1 day ahead and chilled, covered.
10. In a 3-quart heavy saucepan, heat 1-1/2 inches oil until it registers 350F on a deep-fat thermometer.
11. Working in batches of 4 to 6, fry doughnuts, turning them frequently with tongs, for 45 seconds or until golden.
12. Return oil to 350F between batches.
13. Transfer fried doughnuts with tongs to paper towels to drain and cool 5 minutes.
14. Toss warm doughnuts in confectioners' sugar to coat.

flour, baking powder, cinnamon, salt, brown sugar, unsalted butter, wholemilk ricotta, egg, vegetable oil, confectioners

Taken from www.foodgeeks.com/recipes/5014 (may not work)