1 cup fresh ricotta cheese
2 large eggs
½ tbsp Kirschwasser, preferably Clear Creek
½ cup all-purpose flour
½ tbsp baking powder
Pinch of salt
1 cup sugar
1 tsp ground cinnamon
12 cups canola oil, for deep-frying
1 cup chestnut honey
In a bowl, whisk together ricotta, eggs, and Kirschwasser. In another bowl, sift together flour, baking powder, and salt. Gently fold the flour mixture into the ricotta mixture. In a separate bowl, mix the sugar and cinnamon and set aside.
In an 8-quart heavy-bottomed soup pot, heat the oil over medium heat until it reaches 350 degrees on a deep-fat thermometer.
Divide the batter into 2 batches. Using 2 teaspoons, drop rounded spoonfuls of the batter into the hot oil and fry until golden on all sides, about 5 minutes.
Remove the fried doughnuts with a slotted spoon and drain on paper towels. While hot, roll them in a mixture of cinnamon and sugar until well coated. Repeat until all the batter is used.
Transfer to a serving platter and drizzle with chestnut honey to taste. Serve immediately.