Mini-donuts with ricotta cheese and cocoa

My version of "ciambelline ricotta e cacao" from Le cuochine (if you can read Italian :-). The amount of butter seemed to be a little to much for so I reduced it. I did not have A/P flour so I used bread flour... They were tasty but a little chewy, so I corrected the recipe with 1/2 tsp extra of baking powder. The reason was also the poor quality of the ricotta cheese I used. I was not completed satisfied but given the circumstances, not bad at all. They are definitely worth another try. 

Ingredients:

• 240 g ricotta cheese
• 60 g butter
• 150 g sugar
• 50 g cocoa powder
• 200 g A/P flour (plus more for dusting)
• 1 egg
• 1 1/2 tsp baking powder
•  
• 1/4 cup of powdered sugar for dusting 

Preparation:

• Whisk sugar and ricotta until soft and fluffy. Add the egg and mix until well incorporated. Then add the cocoa, butter and the mixture of flour, salt and baking powder. The final dough should be sort of taught and compact. 

• Shape the dough in little donuts (I made 16 but the original recipe called for 50...) Place them in a baking pan and bake at 300F for 10-12 minutes.