Italian ricotta doughnuts with citrus curd

Italian ricotta doughnuts with citrus curd

4.8 85 ratings

Prep. 20 min

Total 1 h 10 min

24 pieces

Ingredients

Ricotta

full cream milk
1800 g
white vinegar
80 g

Citrus curd

orange juice (approx. ½ orange)
30 g
lemon juice (approx. ½ lemon)
20 g
caster sugar
110 g
unsalted butter softened
80 g
eggs
2

Ricotta doughnuts

egg
1
caster sugar
120 g
plain flour
150 g
full cream milk
50 g
baking powder
2 tsp
lemon zest only, grated, no white pith
¼
vegetable oil for deep frying
1500 g
ground cinnamon
1 tsp

Difficulty

medium

Nutrition per 1 piece

Sodium 188.7 mg

Protein 4.6 g

Calories 2937.8 kJ / 699.5 kcal

Fat 68.5 g

Fibre 0.3 g

Saturated Fat 10.7 g

Carbohydrates 19.7 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Focus on Ricotta 7 Recipes
Australia and New Zealand

You might also like...

Show all

Dubai pistachio macarons

2h

Soft date cake with walnuts

1h 10min

Cotton soft Japanese cheesecake

1h 45min

Mini strawberry mousse flower tarts

4h 45min

Macaroons

40min

Chocolate quinoa cake with peanut butter frosting

2h 10min

Dani Valent's Basque cheesecake

2h 10min

Date, orange and olive oil cake with salted white chocolate ice cream (Shane Delia)

9h 50min

Brutti ma buoni

4h 40min

Gluten free cinnamon doughnuts

25min

Critters and crawlers

2h 25min

Chocolate Basque cheesecake

2h

Show all