Italian ricotta doughnuts with citrus curd

Italian ricotta doughnuts with citrus curd

4.9 70 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

Nutrition per 1 piece

Calories 699.5 kcal / 2937.8 kJ
Protein 4.6 g
Fat 68.5 g
Carbohydrates 19.7 g
Fibre 0.3 g
Saturated Fat 10.7 g
Sodium 188.7 mg

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