Apparently today is a holiday. Or a “holiday”, as it were. The first Friday in June is apparently National Doughnut Day in the US. Yes, just what we as a generally overweight nation need: a day in celebration of the doughnut. And yet, when I heard that Dunkin Donuts and Krispy Kreme were giving the little gems away, I decided that I could one up them by simply making my own, hence these Glazed Ricotta Doughnuts. For Breakfast. Before work. On a holiday.
Ingredients
for the doughnuts
3/4 cup granulated sugar
1 1/4 cup all purpose flour
1/4 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 teaspoon vanilla extract
2 tablespoons butter, melted
1/4 cup whole milk ricotta
1/2 cup milk
for the glaze
1 cup powdered sugar
1 teaspoon vanilla extract
3 tablespoons milk
Directions
Preheat oven to 350F. Pray a standard-sized doughnut pan liberally with baking spray.
In a large mixing bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt. In other bowl, stir together the egg, vanilla, melted butter, ricotta, and milk until thoroughly mixed. Add the wet to the dry and stir until thoroughly combined.
Transfer the batter to a large ziplock bag with the corner snipped off. Fill the depressions in the prepared pan with the batter until 2/3 full. Alternatively, if appearance does not matter, you could spread the batter into the pan using an offset spatula, but this results in more unevenly shaped doughnuts. Bake the doughnuts for 15-18 minutes, or until puffed and a toothpick inserted into the center comes out clean. Cool in the pan for 5-10 minutes, before transferring to a cooling rack to cool completely.
To make the glaze, in a small bowl, stir together the powdered sugar, vanilla extract and milk. If the glaze is too thick, thin with an additional teaspoon or two of milk.
Spoon the glaze over the cooled doughnuts, allowing any excess to drip off. The glaze will take 10-15 minutes to set, depending on the thickness.
