Italian ricotta doughnuts with citrus curd

Italian ricotta doughnuts with citrus curd

4.8 82 rating

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

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Also featured in

Focus on Ricotta 7 Recipes
Australia and New Zealand

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