Ricotta and Mascarpone Doughnuts with Chocolate-Raspberry Filling
Recipe and photo by Tami Ganeles Weiser
Prep Time: 45 minutes Cook Time: 1 hour
These are best eaten right after frying, so if you are not feeding a crowd, you can halve the recipe. Allow 30 minutes for the ricotta to drain.
1½ cups (368 grams) ricotta cheese
2½ cups olive oil
2½ cups canola oil
2 cups (260 grams) unbleached, all-purpose flour
½ cup (102 grams) granulated sugar
1 tablespoon (14 grams) baking powder
½ teaspoon (3 grams) baking soda
½ teaspoon (3 grams) kosher salt
½ cup (121 grams) mascarpone cheese
2 tablespoons (36 grams) vanilla bean paste
The Chocolate-Raspberry Filling:
10 ounces (282 grams) bittersweet or semi-sweet chocolate or a combination of both (about 3⅓ cups chips or about 3 cups chunks)
1¼ cups heavy cream
¼ cup (85 grams) raspberry jam, seedless
2 teaspoons raspberry eau de vie
Zest of ½ orange, or more to taste (about 1 tablespoon)
- Set a fine-mesh sieve securely over a bowl. Scoop the ricotta into the sieve and let drain for 30 minutes.
- Meanwhile, make the chocolate-raspberry filling: Pour enough water into the bottom of a double boiler to come 2 inches up the side and bring to a gentle simmer. (You can also use a bowl nestled into a saucepan, but make sure that the bowl is big enough so that it does not touch the water.) Add the chocolate chips or chunks to the top of the double boiler and allow to melt, stirring occasionally.
- Meanwhile, heat the cream in the microwave at full power, until it is warm but not hot or scalded. Add the cream to the chocolate and whisk well to thoroughly combine. When the cream and chocolate are incorporated and shiny and the chocolate is melted, remove from the heat and let cool for 15 minutes.
- Combine the raspberry jam and eau de vie in a small saucepan and heat just until it comes to a boil (this can also be done in the microwave). Remove from the heat, let cool for a minute, and add to the chocolate. Mix to blend well.
- Heat the olive and canola oils in a deep saucepan (the oil should be at least 2 inches deep) set over high heat. Affix a kitchen thermometer to it (or use an instant-read thermometer) and heat until the temperature reaches 365°F (see Kitchen Tip). Place a cooling rack on another baking sheet and position both near the stove. While the oils are heating up, make the batter.
- Combine the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl and mix to combine thoroughly. In a separate bowl, combine the ricotta cheese and mascarpone and mix to blend thoroughly. Add the eggs and vanilla to the cheese mixture and mix to thoroughly incorporate. Add the egg and cheese mixture to the flour mixture and mix until just combined. Do not overmix.
- Scoop up about 1 tablespoon of the batter, preferably using a small ice cream scoop, and gently drop it into the hot oil. Repeat with 2 or 3 more tablespoons, being careful not to crowd the pan and making sure the doughnuts do not touch one another. Fry for 3 to 4 minutes, until they are a rich medium brown. Check one after 3 minutes to make sure it is cooked through; if it isn’t, continue to fry for another 30 seconds to 1 minute.
- With the kitchen spider or slotted spoon, transfer the doughnuts to the prepared cooling rack. Repeat with the remaining doughnut batter, allowing the oil to return to 365° in between batches if necessary.
- Fill a pastry bag fitted with a size 2 or 3 tip halfway with the chocolate-raspberry filling. Insert the tip into a doughnut and gently squeeze about ¼ teaspoon of the filling into it. Repeat with the remaining doughnuts, refilling the bag as necessary.
If you don’t have a candy thermometer, you can heat the oil over medium heat and carefully drop in a small piece (about an inch square) of bread. If it turns brown all over and floats to the surface in 60 seconds, the oil is about 350°F to 365°F. If it browns sooner, the temp is higher: 20 seconds and it’s somewhere between 382°F and 390°F; 40 seconds and it’s between 365°F and 382°F.