Hot Donut Dots Recipe
housemade ricotta donut holes with salted butter chocolate, caramel and vanilla glaze dipping sauces 730 cal
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Ingredients
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Donut Dots
Frying & Garnish
Salted Butter Chocolate Sauce
Caramel Sauce
Vanilla Glaze
Method
Donut Dots
- 1
Make the batter
In a large bowl, whisk together ricotta, granulated sugar, melted butter, egg and egg yolk, vanilla extract and lemon zest until smooth and homogenous. In a separate bowl, sift together all-purpose flour, baking powder and salt. Fold the dry ingredients into the ricotta mixture gently with a spatula until just combined — the batter will be slightly sticky but hold shape.
- 2
Portion the dots
Line a baking sheet with parchment. Use two spoons or a 1-tablespoon cookie scoop to portion batter into rounded mounds (about 1 tbsp each) on the prepared sheet, leaving 1" space. If batter is very soft, chill 10–15 minutes to firm slightly — this makes shaping easier.
Frying & Garnish
- 3
Heat the oil
Pour neutral oil into a deep heavy pot or Dutch oven to a depth of about 5–6 cm (about 1–1.5 liters depending on vessel). Heat oil over medium-high heat to 350°F (175°C). Use a thermometer to monitor temperature — maintaining 340–360°F gives best results.
- 4
Fry the donut dots
Working in small batches (6–8 dots at a time, depending on pot size), gently slide dough portions into the hot oil using two spoons or a small skimmer. Fry, stirring gently and turning as needed, until golden brown on all sides, about 2–3 minutes per batch. Keep an eye on the temperature and adjust heat to maintain 340–360°F. Use a slotted spoon to transfer fried dots to a paper-towel-lined tray to drain.
- 5
Finish and garnish
While still warm, dust donut dots lightly with the reserved confectioners' sugar. Arrange on a serving plate and sprinkle a very light pinch of flaky sea salt over a portion of dots intended for chocolate or caramel dipping (salting highlights the sauces). Serve immediately with the three dipping sauces on the side.
Salted Butter Chocolate Sauce
- 6
Make the sauce
Place the chopped dark chocolate in a heatproof bowl. In a small saucepan, heat heavy cream until it just begins to simmer (do not boil). Pour the hot cream over the chocolate and let sit 30 seconds, then whisk until smooth. Whisk in the unsalted butter, one tablespoon at a time, until glossy and combined. Stir in sea salt to taste (about 1/4 tsp) and keep warm. If needed, rewarm gently over a bain-marie before serving.
Caramel Sauce
- 7
Make the caramel
In a medium heavy saucepan, combine granulated sugar and water over medium heat. Swirl the pan (do not stir) occasionally until the sugar dissolves and the mixture turns an amber color, about 8–10 minutes — watch closely to avoid burning. Once amber, remove from heat and carefully add the warm heavy cream in a slow steady stream while whisking (mixture will bubble vigorously). Stir in the butter until melted and smooth, then add the salt and vanilla extract. Transfer to a jar and allow to cool slightly; sauce will thicken as it cools. Rewarm briefly if it becomes too stiff before serving.
Vanilla Glaze
- 8
Make the glaze
Whisk confectioners' sugar with milk, vanilla extract and a pinch of salt until smooth and pourable. If glaze is too thick, add milk 1/4 teaspoon at a time until desired consistency; if too thin, add a little more powdered sugar. Keep in a shallow bowl for dipping the hot donut dots.
