Lemon ricotta donuts is a contemporary twist on the old fashioned fried donut.
Ours are baked and dressed with a delicious lemon drizzle.
Serving: Makes 12 donuts
- 1/2 cup ricotta cheese
- 2 eggs, lightly beaten
- 2 tbsp olive oil
- 2 tbsp milk
- 1/4 cup freshly squeezed lemon juice
- 2 tbsp freshly grated lemon zest
- 2 cups all purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- pinch salt
- 1 1/2 cups confectioners’ sugar (icing sugar)
- 2 tbsp milk or cream
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp freshly grated lemon zest
- additional lemon zest or sprinkles for garnish if desired
Donuts: Preheat oven to 350ºF (180ºC).
Lightly spray or grease a 6-cavity donut pan.
In a medium bowl whisk together Ricotta Cheese, eggs, olive oil, milk, lemon juice and zest; set aside.
In a large bowl sift together flour, granulated sugar, baking powder and salt.
Gradually add the wet ingredients to the dry ingredients mixing well by hand until combined.
Place the batter into a large zip freezer bag; cut off the bottom tip of the bag.
Carefully fill each cavity of the donut pan three-quarters full with batter.
Bake for 12 minutes.
Remove from oven and let cool for 5 minutes before transferring the donuts to a cooling rack.
Use the remaining dough to make 6 more donuts.
Cool donuts completely before glazing.
Glaze: In a small bowl combine glaze ingredients and beat until smooth.
Dip each donut in the glaze and return to cooling rack.
Garnish with additional lemon zest or sprinkles if desired.