What makes ricotta donuts different from other types of donuts?
Ricotta donuts are different from other types of donuts because they contain ricotta cheese, which makes them extra moist and tender.
Can I use low-fat ricotta cheese instead of full-cream ricotta?
While you can use low-fat ricotta cheese instead of full-cream ricotta, it may affect the texture and overall flavor of the donuts.
Can I freeze the donuts and reheat them later?
Donuts are best served fresh, but if you have leftovers and don't want to waste them you could freeze them for up to a month. The best way to desfrost them is in the oven on 180°C for 5-7 minutes.
How to make ricotta donuts
Ingredients
1 1/2 cups self-raising flour
1 tsp baking powder
2 free-range eggs
1 tsp lemon zest
1/2 cup caster sugar
225g full-cream ricotta (from deli section of supermarket), excess moisture drained
Vegetable oil, for frying
Finely chopped pistachios, to serve
Passionfruit syrup
1/2 cup caster sugar
1/4 cup water
1/3 cup passionfruit pulp
Method
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In a large bowl, combine flour and baking powder. In a separate bowl, whisk eggs, zest and sugar for 1 minute or until frothy. Add ricotta and continue to whisk. Add to dry ingredients and fold until just combined.
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In a deep frying pan, heat oil to 170°C, testing the temperature with a kitchen thermometer. Working in batches, scoop level 1 tablespoon amounts of batter into oil and fry for 1-2 minutes or until donuts are golden brown, rolling balls with a spoon so they brown evenly. Transfer to a plate lined with paper towel.
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Meanwhile, to make passionfruit syrup, add sugar and water to a medium saucepan on low heat and cook for 5 minutes, stirring, or until sugar has dissolved. Increase temperature to high, add passionfruit pulp and bring to the boil, then reduce heat to low and simmer for 2-3 minutes or until syrup has thickened slightly. Remove from heat.
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Pour warm passionfruit syrup over warm donuts and scatter with pistachios. Serve immediately.
You might also like to make these apple beignets with caramel sauce