Sweet Dough Puffs Recipe

Make and proof the dough

In a large mixing bowl whisk together 3 cups flour, 2 tbsp granulated sugar, 2 tsp instant yeast and 1 tsp salt. Warm 1 cup whole milk to about 100–110°F (warm to the touch). In a small bowl lightly beat 1 large egg. Add the warm milk, beaten egg and 4 tbsp melted (but not hot) butter to the dry ingredients. Mix with a wooden spoon or dough hook on low until a shaggy dough forms. If too dry, add up to 1–2 tbsp extra warm milk. Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly tacky (or knead 4–5 minutes with a stand mixer). Form into a ball.

Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 60–75 minutes depending on room temperature.

Shape the puffs

Once doubled, gently deflate the dough and turn it out onto a lightly floured work surface. Press the dough into a 1-inch thick disk. Using a small cookie scoop or tablespoon, cut or scoop 1–1.25 tablespoon portions (about 20–28 puffs). Roll each portion briefly between your palms to form smooth balls and place them on a parchment-lined tray, spacing them slightly. Cover loosely and rest 15 minutes to relax the gluten and puff slightly (they do not need a long second rise).

Heat oil and fry

Pour about 6 cups oil into a deep heavy pot or Dutch oven and heat over medium to medium-high heat until the oil reaches 350°F (175°C). If you don’t have a thermometer, test with a small piece of dough — it should sizzle and rise slowly without browning immediately. Add a teaspoon of neutral oil to the pan to ensure surface sheen if needed. Working in batches (do not overcrowd), gently lower 6–8 dough balls into the oil using a slotted spoon. Fry, turning occasionally, until golden brown all over, about 2.5–3.5 minutes per batch. Maintain oil temperature between 325–350°F; adjust heat as needed.

Use a slotted spoon to transfer the fried puffs to a wire rack set over a sheet pan or to a plate lined with paper towels to drain briefly (1–2 minutes). While still warm, move puffs directly into the cinnamon sugar coating (see next section) to coat evenly.

In a wide shallow bowl or rimmed plate combine 1 cup granulated sugar, 2 tsp ground cinnamon and 1 tsp lemon zest (optional). Mix thoroughly so the spices are evenly distributed.

Toss warm fried dough puffs in the cinnamon sugar until evenly coated. Use tongs or two spoons and gently roll each puff so sugar adheres. Transfer to a clean wire rack and repeat with remaining batches. Serve warm.

While the dough rises or the puffs fry, prepare the ricotta sauce. In a medium bowl whisk together 1 cup whole milk ricotta, 3 tbsp powdered sugar, 1 tbsp maple syrup (or honey), 1 tsp vanilla extract, 1 tsp ground cinnamon, 1 tsp ground cardamom (optional), 1 tsp lemon zest and a pinch of salt until smooth. If the mixture is too thick for dipping, whisk in up to 2 tbsp heavy cream or milk, 1 tsp at a time, until it reaches a thick but dippable consistency.

Taste and adjust sweetness or spices. Transfer sauce to a small serving bowl, cover and refrigerate if making ahead. Bring to room temperature before serving with warm puffs.