Summer Breakfast Series (Recipe: Ricotta Doughnuts with Blueberry Compote)

This is a recipe that is just plain fun to make.  I hadn't had this much fun in the kitchen since dabbling in homemade ricotta (which of course I used in this recipe).  I just loved watching the globs of dough transform into beautifully fried golden orbs. There was something about the whole process that made me very excited-maybe it was the frying, or it could have been shaking the warm doughnuts in the sugar filled paper sacks and eating them straight from the bag (yes, I did that)!

Not only were they enjoyable to make but they were fun to eat as well.  I thought it would be something different to serve for my guests-I mean really, how often do you ever eat homemade doughnuts? I served them two ways, one tossed in cinnamon sugar served with a blueberry compote (my favorite), the other half was coated with confectioners sugar (kids and kids at heart favorite).

This recipe also made preparation for the party a breeze.  The compote and cinnamon sugar could be made and stored two days in advance.  The doughnut dough was prepared the night before and was frying away while the frittata was baking in the oven the very next morning.  While everything was cooling, smoothies were taking a quick spin in the blender and soon we were gathered around the table enjoying each others company and noshing on a delicious breakfast.

Afternoon sun sets on a neighbors reserved bag of doughnuts-the kids loved these!

Ricotta Doughnuts
source:  Gale Gand
6 large eggs
1/2 cup sugar
1 pound ricotta cheese
2 1/2 cups flour
1 heaping tablespoon baking powder
1 teaspoon vanilla extract
pinch of nutmeg
Canola oil for frying


Special Tools needed:  deep fry or candy thermometer

1. Mix together eggs, sugar, ricotta, flour, baking powder and vanilla until combined, being careful not to over mix.
2. Heat 2-3 inches of oil in deep heavy pot to 350 degrees F.  Drop batter by small ice cream scoop into oil and fry for 3 minutes, turning often, until golden brown on all sides.  Scoop doughnuts with slotted spoon and transfer to a paper towel lined plate to drain.  Let oil come back to temperature and repeat.
3. Dust heavily with powdered sugar or cinnamon sugar.

Cinnamon Sugar

• Mix 1 teaspoon cinnamon to 1/3 cup sugar, store at room temperature; covered tightly.

Blueberry Compote
source:  Nancy Silverton
1 pound blueberries
1/2 cup sugar
1 cinnamon stick
pinch of salt
1 teaspoon nutmeg
1 cup orange juice
1 vanilla beans, split and scraped
1/4 cup cornstarch

1. Combine blueberries, sugar, cinnamon stick, salt, nutmeg, orange juice, and vanilla bean in a saucepan over medium heat, bring to a boil.  Cook for one minute.  Remove from heat, pour mixture into a sieve over a medium bowl.  Transfer solids to another bowl, set aside.  Return liquid to saucepan; bring to a boil.
2. Combine cornstarch with 1/4 cup water.  Add to boiling liquid.  Cook whisking constantly until mixture coats the back of a spoon, about a minute.  Remove from heat, add reserved blueberries, discard vanilla bean & cinnamon stick, serve warm.