Description
These fresh sheep’s milk ricotta doughnuts are elegant and lighter than traditional doughnuts, with a crisp exterior. Rolled in warm honey with orange zest and dusted with cinnamon, they offer a sweet and lovely contrast to the ricotta.
Ingredients
Units
Scale
- Vegetable or other neutral oil for frying
- 1/2 cup (100g) honey
- 1 teaspoon very finely grated orange zest
- 3/4 cup (95g) all-purpose flour
- 1 teaspoon (4g) baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 cup fresh sheep's milk ricotta
- 2 large eggs
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- In a medium saucepan over medium heat, warm about two inches of oil to 360 degrees F (180 C).
- In a small saucepan, warm the honey and orange zest over the lowest possible heat. Keep it warm until needed.
- In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
- In another bowl, combine the ricotta, eggs, sugar, and vanilla extract. Mix until smooth.
- Gently fold the dry ingredients into the ricotta mixture until just combined.
- Using a small ice cream scoop or tablespoon, carefully drop small balls of dough into the hot oil. Fry in batches, turning occasionally, until golden brown and cooked through, about 3-4 minutes per batch.
- Remove the doughnuts with a slotted spoon and drain on paper towels.
- Roll the warm doughnuts in the honey and orange zest mixture, then dust with cinnamon before serving.
Notes
For best results, use fresh sheep’s milk ricotta. If unavailable, cow’s milk ricotta can be substituted. Serve immediately for the best texture. These doughnuts are perfect for breakfast with coffee or as a dessert. Store leftovers in an airtight container and reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15
- Sodium: 150
- Fat: 12
- Carbohydrates: 30
- Fiber: 1
- Protein: 6
- Cholesterol: 60