Italian ricotta doughnuts with citrus curd

Italian ricotta doughnuts with citrus curd

4.8 83 évaluations

Prép. 20min

Total 1h 10min

24 pieces

Ingrédients

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

Niveau

moyen

Infos nut. par 1 piece

Sodium 188.7 mg

Protides 4.6 g

Calories 2937.8 kJ / 699.5 kcal

Lipides 68.5 g

Fibre 0.3 g

Graisses saturées 10.7 g

Glucides 19.7 g

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Également présenté dans

Focus on Ricotta 7 Recettes
Australie et Nouvelle-Zélande

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