Italian Ricotta Doughnuts
Yield: One dessert
Ingredients
- Doughnut Batter: eight scoops size #60, approx. 50 gr (see recipe)
- Lemon Ricotta Dip: 60 gr (see recipe)
- Powdered sugar: to taste
Directions
- Using a #60 scoop, portion eight scoops Italian Ricotta Doughnut Batter into hot oil at 163°C; deep fry for four minutes. Drain.
- Dust doughnuts with powdered sugar and arrange on a plate with 60 gr of Lemon Ricotta Dip portioned in a ramekin.
Italian Ricotta Doughnut Batter
Yield: Forty-eight doughnuts
Ingredients
- Large eggs: six
- Granulated sugar: 100 gr
- Afino by Grande Ricotta: 400 gr
- Flour: 550 gr
- Baking powder: 15 gr
- Vanilla extract: 3 gr
- Lemon zest: 5 gr
Directions
- Combine eggs and sugar in bowl; mix on low speed until blended. Add Afino by Grande Ricotta and mix until smooth. Add flour and baking powder; mix until just blended. Add vanilla extract and lemon zest; mix to blend.
- Cover and chill to hold.
Lemon Ricotta Dip
Yield: Six servings
Ingredients
- Afino by Grande Ricotta: 200 gr
- Powdered sugar: 50 gr
- Lemon juice: 40 gr
Directions
- Combine all ingredients in container and whisk until smooth.
- Cover and chill to hold.
