Bomboloni with Nutella

Serves 8 

• 3lb ricotta

• 1lb white fine sugar

• 2lb cornstarch

• 12 eggs

• 2 tablespoons baking powder

• 2 tablespoons vanilla puree (extract will work but I would make it 4)
  

1. Mix dry together very well in mixer

2. Slowly mix in wet ingredients until the batter is formed, it should be fairly thick/ dense

3. Scoop into a fryer allow at least 8-10 minutes to fryer at 375 degrees (having a basket to place on top helps it brown uniformly and cook evenly, it doesn’t really speed the process up however)

4. Dip doughnuts into a bowl of sugar to coat

5. Serve with nutella dipping sauce