Soft and fluffy, scrumptious doughnut holes made with ricotta cheese. These simple doughnuts don’t require any yeast, only take about 30 minutes to make and finger-licking-good!
RICOTTA DOUGHNUT HOLES
This is one super treat for breakfast. These little ricotta doughnut holes will quickly become a family favorite. They are quite addictive for two reasons:
1. They are SO tasty! The texture is wonderful, they are soft, moist and fluffy inside. They have a mild sweet flavor that goes with coffee, tea or milk. And, you can easily fill them with some jam or custard as soon as you pull them out onto a wire rack. (Just use a long pastry tip to fill the doughnuts.)
2. These doughnuts are unbelievably easy to make. First time I made them, I was really surprised just how fast it was to make these from start to finish. Dough takes about five minutes and cooking will depend on the size of the pan you are using and how many doughnuts can you cook at a time. Each batch takes about 5-7 minutes to cook. All in all, it’s an easy, tasty treat for breakfast.
When my mom first gave me this recipe, I thought that the only way to make easy, no-yeast doughnuts was to use refrigerated biscuit dough. This is much, much better. The original recipe actually calls for farmer’s cheese. If you’re not familiar with farmer’s cheese, it’s kind of a pressed cottage cheese. It’s very firm, grainy and quite tasty. I grew up eating a lot of dishes that use farmer’s cheese, so I’m very familiar with it. As I was planning on making this recipe and sharing it with my readers, I realized that there is probably only a small portion of you who are familiar with farmer’s cheese. So I decided to use ricotta cheese and make the appropriate adjustments for the dough. The doughnuts turned out beautiful!
Don’t even think twice! Make these doughnuts as soon as possible. Make them for your family on Christmas morning and it will be the most hassle-free breakfast that everyone will love. After all, you spend most day on Christmas in the kitchen already.
MORE DOUGHNUT RECIPES TO TRY
Black & White Glazed Doughnuts
Baked Lemon Blueberry Doughnuts from The Recipe Rebel
4 Ingredient Apple Cider Doughnuts from The Food Charlatan
Baked Pumpkin Chocolate Chip Doughnuts from The Gunny Sack
If you made any of my recipes and shared them on Instagram, make sure to tag me @willcookforsmiles and #willcookforsmiles so I can see all the things you tried!
Connect with Will Cook For Smiles!
Be sure to click below and follow me on my social media, so you never miss a recipe.
Don’t forget to sign up for email, so you won’t miss any new recipes.
Easy Ricotta Doughnuts
Ingredients
- 10 oz whole milk ricotta cheese
- 2 eggs
- 1 1/2 cups flour
- 1 tsp baking soda
- 1/4 tsp salt
- 3 Tbsp white granulated sugar
- 1 tsp vanilla
- Oil for frying
- Powder sugar for topping
Instructions
- Preheat about 5 cups of oil in a medium sauce pot, over medium to medium-high heat. Heat oil to about 315 degrees. (350 will cook doughnuts too fast on the outside and leave them raw on the inside.)
- Set out a wire rack and cover it with a paper towel or two.
- In a large mixing bowl, whisk ricotta, vanilla, sugar and eggs until all incorporated.
- Add flour baking soda and salt. Mix with a rubber spatula until completely mixed throughout.
- Lay out a piece of parchment paper and lightly grease it.
- Grease your hands with some cooking spray as well. Scoop out some dough and make about 1-inch balls. Lay them on the parchment paper while waiting to be fried.
- Fry doughnut balls in batches of about 6 (as fitting to your sauce pot) for 5-7 minutes, until deep golden brown.
- Take out the cooked doughnut balls and place them on a paper towel. After they are cooled for a couple of minutes, dust them with powder sugar.
Video
Notes
Donna says
I made these exactly and fried to deep golden brown and some of them came out under cooked what a waste. You cant leave in for too long or they burn, i reduced temp even to 300 degrees. I was wondering can these be baked instead of fried? I felt bad for the kids.
lyuba says
Oh no, I”m sorry it came out that way. I wonder if maybe they were a little too big? I’ve made these so many times and I haven’t had them under-cook. I lat them sit to deep golden brown.
If you have a doughnut pan, you can definitely try baking them. Try about 11 minutes and do a toothpick test. Let me know how it works out!
djr says
I was wondering if these can be made using an ebelskiver pan-is the consistency like pancake batter? If so, it may be doable, and you can use a lot less oil/fat to cook them.
lyuba says
Hi there!
The consistency is actually thicker than pancake batter. You can see the consistency of the batter in the video. I’ve never used that pan before so I don’t want to give out a wrong suggestion.
renata says
yes, but where is the video, or a link. in the recipe above there is only written the word
“video”, but no link. you can’t click on it.
thanks a lot for the response
renata
Airis A says
Hi, I love donuts, but I don’t eat fry food, well it’s not to. Can I bae the donut instead? Please let me know. They look so delish! Am an amateur Baker and I want to try to make them. I hope they come out looking and tasting like yours.
lyuba says
Hi Airis! I haven’t actually tried baking these doughnuts but I would think you would be fine baking them. The batter is a little thicker than the baked doughnuts I make though so the doughnuts might come out denser.
Here is one of the baked doughnuts recipes I have https://www.willcookforsmiles.com/apple-pie-baked-doughnuts/
I have a few more that you can search for or let me know and I’ll send more.
A. Menth says
Would it be ok if I doubled the recipe, to make more of them?
lyuba says
Of course! Go for it 🙂
Karen says
My grandmother made these and they are “sfingi” and a popular Sicilian dessert. She made them for St. Joseph’s Day and morning Aunt now makes them at Easter. We made them for my husband’s family for Hanukah this year and made with a berry dipping sauce as a play on the tradition sufganiyot donuts that are traditionally eaten for the holiday! Thanks for sharing your recipe!
Melissa Palombo says
These look so good Lyuba. I love all your recipes. Thanks so much for sharing. These little doughnuts remind me of my Italian family’s Zeppole. They are so addicting for sure lol!! I have to try making these, I bet they aren’t much different. Hope you and your family have a lovely holiday. 🙂
LyubaB says
Thank you, Melissa! Happy holidays to you and your family as well 🙂
Zoe says
Hi!! Can I use an Air Fryer to cook these donuts? What would be my setting? Thanks!
LyubaB says
Hi, Zoe! I don’t have an air fryer so I am unsure what setting to use. I am sorry I couldn’t be more helpful.
Jane says
Can I use an electric donut ball maker for these?
LyubaB says
Hi Jane,
I have never used one before so I am not sure of the results. It might dry out the middle and make them dry if you don’t fry them. You might want to try one of my other donut holes that have a filling. I have listed the links below. Hope this helps !
Bacon Brown Sugar Cream Doughnut Holes
https://www.willcookforsmiles.com/bacon-brown-sugar-cream-doughnut-holes/
Lemon Curd Doughnut Holes
https://www.willcookforsmiles.com/lemon-curd-filled-doughnut-holes/
Lindy says
I made these and they came out perfectly. I used self rising flour bcs it was all I had. I fried them at 190 C in beef drippings which is the common oil to fry in here. They came out perfectly and the the children ate all of their breakfast to get to the plate of them. Cheers for the lovely recipe!!
LyubaB says
Hi Lindy,
I am so happy you liked my recipe! Thanks for taking the time to let me know 🙂
Michelle says
Loved these. I added a grated Apple, some pine nuts and some cognac soaked raisins and lemon zest to the second batch. Either way you can’t stop eating them. Thanks for your recipe. X
LyubaB says
Yum! I am so glad you liked them!
Shirley says
I can’t wait to make these, but I would like to try them in our new air fryer. “Zoe” asked you this about a year ago, and I am wondering if you have any updated information for making them in an air fryer. Thank you!!
LyubaB says
Hi Shirley,
I still do not have an air fryer… I know, I know, I might be the only person without one. 😉 So I am unsure how it would turn out, though I heard it would work okay.
Shirley says
Thank you Lyuba. I will experiment making them both ways.
P.S. Everything I’ve cooked in our air fryer so far has come out great!! Easy clean-up too!! I highly recommend, and there’s no need to spend a lot on one.
Cathy says
Hi I wanting to make these today . My question is can I make this batter in advance then fry them later on same day ?
Sandra says
Made these yesterday. Absolutely easy and delicious. Winner at our house. Will definitely be making these often 😋
LyubaB says
Thanks, Sandra! I am so glad you liked them!
Gaelene says
So easy and so yummy they just hit the spot even reheated well in the microwave the next day
LyubaB says
So glad you enjoyed them!