Lemon Ricotta Donuts Recipe
I like to experiment with foods that people generally don't make at their homes. I've also always wanted to host brunch and/or dinner parties, so I thought donuts would be a good item to have on the menu. Obviously you never serve a new dish at a party, so I had to do a test run...and a taste test!
They weren't difficult to make at all, and came out with the perfect, soft and fluffy donut texture on the inside!
Lemon Glaze Ingredients
4 lemons (to yield 1/2 cup of lemon juice/zest)
1 1/2 cups sugar
1/2 cup butter
Donut Holes Ingredients
1 1/2 cups flour
2 tsp baking powder
1/4 tsp salt
1 cup ricotta cheese
2 large eggs
2 tbsp sugar
canola oil (for frying)
powdered sugar (to dust the donuts with)
Lemon Glaze Directions
Zest the lemons, then juice them to yield about 1/2 cup of lemon juice/zest. Set aside.
Whisk the eggs in heat safe bowl that on top of a sauce pan (or double boiler). Add sugar and whisk until combined. Stir in lemon juice and zest. Fill sauce pan with about an inch of water and bring to a simmer. Place bowl of lemon mixture over sauce pan and stir until thickened, about 10 minutes.
Cut butter into slices and add one slice at a time, stirring until melted. Once all butter has melted, strain the curd. Place in storage container and refrigerate until ready to use.
Serve as a dipping sauce in cute ramekins!
Donut Holes Directions
Mix flour, baking powder, and salt in a small bowl. Set aside.
In a medium sized blow, combine ricotta cheese, eggs, and sugar (using a hand mixer or stand mixer) until blended. Stir dry ingredients into wet ingredients.
In a deep, heavy-bottomed pot, heat the oil over medium high heat (fill the pot so oil is about 1 1/2 inches deep). Place a paper towel on a plate and transfer donut holes once they are fried.
When the oil is hot, flour your hands and take about a tablespoon of dough at a time, rolling it into a ball and dropping into the oil. Fry 4-5 at a time. Turn occasionally, frying until golden brown (about 3-4 minutes).
Place fried donut holes on plate and let cool until they are easy to handle.
Dust the donut holes with powdered sugar.
You can drizzle the lemon glaze over the donuts, or serve with the lemon glaze as a dipping sauce. We prefer dipping the donut holes in the sauce so they don't get soggy. Plus, they store better as leftovers that way!
*Recipe modified from A Savory Feast
So what to you think? Tempted to make your own lemon ricotta donuts at home?