Pumpkin Spice Dabo Kolo Ricotta Donuts Recipes

PUMPKIN SPICE DABO KOLO (ETHIOPIAN PUMPKIN SPICE RICOTTA DONUTS)

Steps:

• 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!

DABO KOLO

Steps:

• Preheat oven to 350°F
• In a clean mixing bowl, combine and mix dry ingredients (flour, berberé, sugar, and salt).
• Slowly add the water and mix so as to form a thick paste. Remove the mixture from the bowl and knead it on a lightly-floured surface for a few minutes to form a thick dough. Add the softened butter and knead for an additional five minutes. Let the dough rest in a cool place for ten minutes.
• Divide the dough into handful-size pieces and roll these into long "pencils" not quite as thick as your small finger. Cut these rolls into pieces (scissors can be used), each piece no longer than the width of your finger.
• Heat an ungreased skillet over a medium heat. Place enough of the uncooked dabo kolo in the skillet to loosely cover the bottom. (They may have to be cooked in batches.) Cook over medium heat, stirring periodically, until they are lightly browned on all sides, -- OR -- Arrange on a baking sheet. Bake in a hot oven for twenty to thirty minutes, stirring or shaking the pan a few times to prevent sticking.
• When done, remove from oven and allow to cool completely. Store in dry air-tight containers.
• **A more traditional way of making Dabo Kolo is to mix the flour and warm water to form dough then cook the dough on a skillet or griddle, stirring constantly with a wooden spoon until it forms itself into balls, then continuing to cook them until they are browned. While still hot they are seasoned with spices and butter, then after being allowed to cool they are stored.
• **"Americanized" dabo kolo can be made by substituting ground cayenne pepper or red pepper for the berberé spice mix, though this would not suffice in Ethiopia. Vegetable oil can be used in place of the butter.

PUMPKIN SPICE DABO KOLO (ETHIOPIAN PUMPKIN SPICE RICOTTA DONUTS)

Steps:

• 1. In medium sized bowl, whisk ricotta cheese until creamy. Add eggs and whisk well. Whisk in RawSpiceBar's Pumpkin Spices, flour, salt and butter.
• 2. 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.
• 3. 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.

PUMPKIN SPICE DABO KOLO (RICOTTA DONUTS)

Steps:

• 1. In medium sized bowl, whisk ricotta cheese until creamy. Add eggs and whisk well. Whisk in RawSpiceBar's Pumpkin Spices, flour, salt and butter.
• 2. Add oil to a deep frying pan or wok, to about 1/2 inch up the side of the pan. Heat oil to 350 degrees or until a bit of the dough instantly rises to the surface when added.
• 3. 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.
• 4. 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!