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Pumpkin Spice Dabo Kolo (Ethiopian Pumpkin Spice Ricotta Donuts)
At a Glance
- Total
- 40 min
- Servings
- 8.00 - serving(s)
Categories
- Dessert
- Ethiopian
- Frying
Dietary
- Vegetarian
Allergens
- Milk
- Eggs
- Wheat
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Pumpkin Spice Dabo Kolo (Ethiopian Pumpkin Spice Ricotta Donuts) brings together 1 set 1/2 tbsp rawspicebar's freshly ground pumpkin spice, 2 set 1/2 pound ricotta cheese, 3 set 2 eggs in a practical dish for home cooking. It takes about 40 min to prepare and cook. It makes approximately 8 servings.
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Equipment
Medium bowl, whisk, deep frying pan or wok, thermometer, slotted spoon, paper-lined baking sheet, platter
Ingredients
- 1 set 1/2 tbsp rawspicebar's freshly ground pumpkin spice
- 2 set 1/2 pound ricotta cheese
- 3 set 2 eggs
- 4 set 1/3 cup unbleached all-purpose flour
- 5 set 1/4 teaspoon fine sea salt
- 6 set 1 1/2 tablespoons butter, softened
- 7 set 1/2 cup honey
- 8 set vegetable oil, for frying
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Instructions
In medium sized bowl, whisk ricotta cheese until creamy. Add eggs and whisk well. Whisk in RawSpiceBar's Pumpkin Spices, flour, salt and butter.
Add oil to a deep frying pan or wok, to about 1/2 inch up the side of the pan. Heat oil to 350-360 degrees or until a bit of the dough instantly rises to the surface when added.
Add dough to pan, 1 tbsp a time, pushing it off with a spoon or spatula. When golden brown on one side, turn to brown other side, until puffed into small balls.
Transfer dough with a slotted spoon to a paper lined baking sheet and allow to cool slightly. To serve, arrange on a platter and drizzle with the honey. Enjoy!
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