Gordon Ramsay’s 10-minute doughnuts are an incredible homemade snack

There’s no waiting around in this recipe, says Ella Walker

Golden and crunchy on the outside, light and pillowy on the inside (PA)

As these mini doughnuts are made without yeast, there is no waiting around for the dough to rise; instead, there’s just 10 minutes between you and an incredible homemade snack,” says chef Gordon Ramsay.

“Thanks to the ricotta, the doughnuts are golden and crunchy on the outside but light and pillowy inside, and amazing when dipped in chocolate sauce. You don’t have to add the chilli, but it adds a warmth to the chocolate that really works.”

Mini cinnamon doughnuts with chilli chocolate dipping sauce

Serves: 4

Ingredients:

Vegetable oil for deep frying

250g (1 cup) ricotta cheese

2 eggs

60g (scant 3 tbsp) caster (superfine) sugar, plus 2-3 tbsp for dusting

125g (½ cup) plain (all-purpose) flour

2 tsp baking powder

Few drops of vanilla extract

1 tsp ground cinnamon

Zest of 1 orange

For the chilli chocolate dipping sauce:

50g (2oz) dark chocolate

30g (¼ stick) butter

100ml (scant ½ cup) double (heavy) cream

100g (1 cup + 2 tsp) caster (superfine) sugar

2 tbsp honey

2 tsp chipotle paste

½ tsp sea salt

Method:

1. Pour a 6-8cm (2½-3½ inch) depth of vegetable oil into a wide saucepan and place over a medium–high heat until it reaches 180C/350F.

2. Put the ricotta into a food mixer or bowl and add the eggs, caster sugar, flour, baking powder and vanilla extract. Beat until everything is combined.

The chef’s new book is out now (Hodder & Stoughton)

3. Using two clean tablespoons, form the dough into eight walnut-sized balls.

4. Now make the dipping sauce: break the chocolate into small pieces and put into a small saucepan. Add the remaining sauce ingredients, then place over a low–medium heat and allow everything to melt, stirring regularly. Do not let it get too hot or the sauce will split.

5. When the oil is up to temperature, add half the dough balls to the pan and cook for two to three minutes, turning occasionally, until golden brown all over. Remove with a slotted spoon and drain on kitchen paper (paper towel). Cook the remaining balls in the same way.

6. Meanwhile, put the dusting sugar and cinnamon into a large bowl and mix together. Add the doughnuts and toss to coat.

7. Transfer them to a serving dish, grate over the orange zest and serve with the warm chocolate sauce.

Recipe extracted from ‘Ramsay In 10’ by Gordon Ramsay (published by Hodder & Stoughton, £25; photography by Jamie Orlando-Smith), available 14 October.