You don’t know it yet, but these ricotta donuts with mezcal tres leches sauce are the dessert of your dreams. Or the breakfast of your dreams, because there’s nothing wrong with a little booze at brunch.

We’ve been obsessed with them since our first taste inside the Port Fonda Airstream trailer (Port Fonda is now a popular brick-and-mortar restaurant in Kansas City, MO and Lawrence, KS) and the chef-owner Patrick Ryan was kind enough to share the recipe.

It turns out that while making donuts at home might seem a little labor-intensive, it’s actually quite easy. Ryan fries these donuts in a commercial fryer with vegetable oil at 375ºF for seven minutes, but you can recreate this at home with a dutch oven and a candy thermometer (just be careful!).

donuts

Ricotta Donuts
8 eggs
2  pounds ricotta cheese
1 teaspoon vanilla extract
1 cup sugar
1 cup all-purpose flour
1 cup pastry flour
2 pinches salt
1 tablespoon orange zest
Vegetable oil for frying
Cinnamon and sugar for garnish

Mix the eggs, ricotta and vanilla in a stand mixer until just barely combined. In a separate bowl, mix the sugar, flours, salt and orange zest then slowly add the dry mixture into the wet until just barely combined.

Deep fry at 375ºF for seven minutes then remove to a paper-towel lined plate or bowl. Immediately—and gently—toss the donuts in a large bowl with cinnamon and sugar.

Mezcal Tres Leches
1 cup heavy cream
1 12-ounce can evaporated milk
1 14-ounce can condensed milk
1 teaspoon vanilla extract
¼ cup Del Maguey mezcal (vida)
1 tablespoon high quality maple syrup
1 pinch salt

To make the mezcal tres leches sauce, mix all ingredients until well combined. The sauce can be made ahead and chilled, then poured over the cinnamon-sugar garnished donuts immediately before serving.

donuts