Doughnuts with 3 Dipping Sauces

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When guests come over for dinner, offering a variety of options adds a special touch to the meal. These Mini Ricotta Doughnuts are amazing by themselves and are unbelievable when paired with three easy-to-make sauces — dark chocolate, white chocolate and caramel.

 

Time Saving Tip: You can make the sauces and refrigerate them a day or two ahead of time. When it’s time to serve, simply reheat in a saucepan over low heat or in the microwave on medium power until warm.

 

Mini Ricotta Doughnuts

 

Canola oil for deep-frying

3/4 cup flour

2 tsp. baking powder

1 tsp. grated lemon zest

1/4 tsp. salt

1 cup ricotta cheese

2 eggs, lightly beaten

2 tbsp. sugar

1 1/2 tsp. vanilla extract

Powdered sugar for dusting

Dipping sauce (see options below)

 

In a large, heavy saucepan, pour oil to a depth of 1 1/2 inches and heat to 370 degrees on a deep-frying thermometer.

 

Meanwhile, in a bowl, whisk together flour, baking powder, lemon zest and salt. In a large bowl, whisk together the ricotta, eggs, sugar and vanilla. Add flour mixture to ricotta mixtures and whisk until well blended.

 

Working in batches, gently drop level tablespoonfuls of batter into hot oil and fry, turning occasionally, until golden, about 3 minutes. Using a slotted spoon, transfer to paper towels to drain.

 

Dust with powdered sugar and serve with dipping sauce of choice. Makes 24 doughnuts.

 

Dark Chocolate Sauce

 

4 oz. coarsely chopped dark chocolate

1/2 cup heavy cream

 

Put chocolate in top of a double boiler or in a large metal bowl and place it over (but not touching) barely simmering water. Heat, stirring often, until chocolate melts. Remove from heat and set aside.

 

In a small saucepan over medium heat, heat cream until very hot but not quite simmering. Whisk hot cream into melted chocolate until smooth. Use at once, or cover and refrigerate until ready to use. Warm gently in top of a double boiler before using. Makes about 3/4 cup.

 

White Chocolate Sauce

 

4 oz. coarsely chopped white chocolate

1/2 cup heavy cream

 

Put white chocolate in top of a double boiler or in a large metal bowl and place it over (but not touching) barely simmering water. Heat, stirring often, until chocolate melts. Remove from heat and set aside.

 

In a small saucepan over medium heat, heat cream until very hot but not quite simmering. Whisk hot cream into melted chocolate until smooth. Use at once, or cover and refrigerate until ready to use. Warm gently in top of a double boiler before using. Makes about 3/4 cup.

 

Caramel Sauce

 

1/2 cup sugar

1 tbsp. unsalted butter, cut into small pieces

1/4 cup heavy cream

 

Put sugar in a heavy saucepan and add enough water just to cover sugar (it will resemble wet sand). Place over medium-high heat and cook, without stirring, but swirling pan occasionally to ensure even cooking, until mixture starts to bubble and edges begin to turn amber, 7 to 10 minutes. Watching carefully to prevent overcooking, continue cooking until mixture turns a deep amber, 3 to 5 minutes more. Remove from heat and very carefully add butter (it may spatter). Carefully add cream and swirl pan until mixture is evenly mixed.

 

Use at once, or cover and refrigerate until ready to use. Warm gently in top of a double boiler before using. Makes about 3/4 cup.

 

Learn professional secrets for hosting simple, stylish gatherings that are as much fun for you as they are for your friends. In Cooking for Friends, authors Alison Attenborough and Jamie Kimm share the signature recipes and entertaining strategies that come from their work as two of New York City’s most sought-after personal chefs and food stylists.

One comment about “Doughnuts with 3 Dipping Sauces

  1. Warren Bobrow

    This recipe is gorgeous. In an instant- I’m transported to Cafe du Monde in New Orleans. The steam of humidity is rising up off the Mississippi and my stomach is full of possibilities that only taste of those little doughnuts described above! Cheers! wb

    Reply

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