Strawberry Mini Donuts with Chocolate-Hazelnut Glaze
1 large egg
1/2 cup milk + 3 tablespoons, divided use
1/2 cup ricotta cheese
3/4 cup granulated sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 teaspoon finely grated orange zest
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 3/4 cups cake flour
1 cup coarsely chopped California Strawberries
1/2 cup semi-sweet chocolate chips
1/2 cup confectioners' sugar
1/3 cup chocolate hazelnut spread
Heat oven to 350 degrees F. Coat a mini donut pan with cooking spray.
In a large mixing bowl, whisk together egg, 1/2 cup milk, ricotta, granulated sugar, butter, vanilla, orange zest, baking powder and salt until well combined. Whisk in cake flour, strawberries and chocolate chips until just combined.
Fill mini donut pan with batter. Bake 12 minutes or until set and light golden brown. Cool donuts 2 minutes before removing from pan to cool. Repeat process with remaining batter.
To make the glaze, in a medium bowl, whisk together remaining 3 tablespoons milk, confectioners' sugar and chocolate hazelnut spread until smooth. Dunk donuts in glaze and place on a wire rack to dry.
Makes about 20 mini donuts