Fresh Sheep's Milk Ricotta Doughnuts with Warm Honey & Cinnamon
Recipe Type: Breakfast, Dessert
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4 to 6
  • vegetable or other neutral oil for frying
  • ½ c. (100g) honey
  • 1 t. (a good pinch) very finely grated orange zest
  • ¾ c. (95 g) all purpose flour (I prefer King Arthur.)
  • 1 t. (4 g) baking powder
  • ¼ t. (1 g) baking soda
  • a pinch of salt
  • 1 T. (12 g) sugar
  • ½ c. (125 g) fresh sheep’s milk ricotta*
  • 1 large egg
  • ½ c. (125 g) whole milk
  • 1 t. (5 g) vanilla extract
  • cinnamon for dusting
  1. In a medium saucepan over medium heat, warm about two inches of oil to 360 degrees F (180 C).
  2. In a small saucepan, warm the honey and orange zest over the lowest possible heat.
  3. In a medium bowl, whisk together all of the dry ingredients.
  4. In a small bowl or the bowl of an electric mixer, whip the ricotta until it is light and fluffy, about two minutes.
  5. Add the egg and beat until it is shiny and light in texture.
  6. Beat in the milk and vanilla.
  7. Pour the wet ingredients into the dry and beat briefly to combine.
  8. When the oil reaches temperature, drop in tablespoons full of the batter. Fry them, turning them in the oil, until they are deep golden brown.
  9. Transfer them with a slotted spoon from the oil to the warm honey. Roll them briefly in the honey and transfer them to a serving plate.
  10. Dust with cinnamon.
Recipe by Honest Cooking at