“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
(Hodder & Stoughton/Jamie Orlando-Smith/PA)
Mini cinnamon doughnuts
Print Recipe
Nutrition Facts
Mini cinnamon doughnuts with chilli chocolate dipping sauce
Amount Per Serving
Calories 717 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 19g119%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 164mg55%
Sodium 488mg21%
Potassium 450mg13%
Carbohydrates 97g32%
Fiber 3g13%
Sugar 67g74%
Protein 15g30%
Vitamin A 958IU19%
Vitamin C 1mg1%
Calcium 267mg27%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Mini cinnamon doughnuts with chilli chocolate dipping sauce

An incredible homemade snack
Prep Time12 mins
Cook Time3 mins
Total Time15 mins
Course: Dessert, Snack
Cuisine: British
Servings: 4
Calories: 717kcal
Author: Gordon Ramsay


  • Wide saucepan
  • Food mixer or bowl
  • Small saucepan
  • Large bowl


  • Vegetable oil, for deep frying
  • 250 g ricotta cheese
  • 2 eggs
  • 60 g caster sugar
  • 2 - 3 tbsp caster sugar for dusting
  • 125 g plain flour
  • 2 tsp baking powder
  • Few drops of vanilla extract
  • 1 tsp ground cinnamon
  • Zest of 1 orange

For the chilli chocolate dipping sauce:

  • 50 g dark chocolate
  • 30 g butter
  • 100 ml double cream
  • 100 g caster sugar
  • 2 tbsp honey
  • 2 tsp chipotle paste
  • 1/2 tsp sea salt


  • 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 180°C/350°F.
  • 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.
  • Using two clean tablespoons, form the dough into eight walnut-sized balls.
  • 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.
  • 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.
  • Meanwhile, put the dusting sugar and cinnamon into a large bowl and mix together. Add the doughnuts and toss to coat.
  • Transfer them to a serving dish, grate over the orange zest and serve with the warm chocolate sauce.


Calories: 717kcal | Carbohydrates: 97g | Protein: 15g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 488mg | Potassium: 450mg | Fiber: 3g | Sugar: 67g | Vitamin A: 958IU | Vitamin C: 1mg | Calcium: 267mg | Iron: 4mg


Ramsay In 10 by Gordon Ramsay is published by Hodder & Stoughton. Photography Jamie Orlando-Smith. 

Ramsay in 10: Delicious Recipes Made in a Flash
  • Amazon Kindle Edition
  • Ramsay, Gordon (Author)
  • English (Publication Language)

Last update on 2021-11-23 / Affiliate links / Images from Amazon Product Advertising API

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