1Tablespooncinnamon(I prefer Vietnamese Cinnamon from Penzey's)
In a large mixing bowl, whisk together flour, baking powder and salt. Set aside.
In a smaller mixing bowl, mix together ricotta cheese, eggs, sugar and vanilla bean paste. Mix by hand until well combined.
Gently stir wet ingredients into the flour blend. No need to overmix, just stir to combine. Once combined, allow to rest for 15 minutes.
While dough is resting, heat oil in fryer until it reaches 375 degrees. Line a plate with paper towels.
In a small bowl, combine 1/4 cup of white granulated sugar and 1 Tablespoon of cinnamon for the cinnamon sugar topping.
Once oil has reached 375 degrees, use a #40 portioner to scoop out 1.5 Tablespoons of dough at a time. Alternatively, you could scoop about a generous 1.5 Tablespoons of dough with a spoon. Gently drop into the oil and fry for 5 to 6 minutes. Give the doughnut holes a flip (or a slight jiggle if they are in a removable fryer basket) to roll them over midway through frying. They will be evenly browned on both sides when ready to be removed.
Remove from fryer and place on the paper towel-lined plate. Add more scoops of dough to the fryer.
While the next doughnuts are frying, roll the first few in the cinnamon sugar mixture and place on your serving plate.
Makes approximately 12-14 doughnut holes in the size shown (a generous size).
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.