Lemon Ricotta Doughnuts

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Prep time: 20 minutes

Cook time: 7 minutes

Doughnuts:

  • Vegetable oil, for frying
  • 2 cups all-purpose flour
  • 1 3/4 cups Domino Golden Sugar, divided
  • 2 tablespoons baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons lemon zest
  • 5 large eggs
  • 1 3/4 cups ricotta cheese
  • 1 tablespoon pure vanilla extract

Lemon Curd (optional):

  • 1 stick unsalted butter, softened
  • 1 1/2 cups Domino Golden Sugar
  • 2 large eggs
  • 2 egg yolks
  • 4 lemons, zest and juice only
  • 1/8 teaspoon salt
  1. To make doughnuts: In large saucepan, preheat oil to 350 F. Prepare cookie sheet with paper towel to drain doughnuts once out of hot oil.
  2. In bowl, mix flour, 3/4 cup sugar, baking powder and salt. Add lemon zest, eggs, ricotta cheese and vanilla extract; mix until well combined.
  3. Use ice cream scoop to scoop small amounts dough into oil, 4-5 pieces at a time. Fry each batch until golden brown, about 7 minutes. Keep oil at or near 350 F; if oil is too hot, doughnuts will turn golden brown but centers may still be raw. Remove from oil and drain in paper towel. Repeat with remaining dough.
  4. While still hot, toss doughnuts with remaining sugar.
  5. To make lemon curd, if desired: In large bowl of stand mixer, cream butter and sugar until light and fluffy. Add eggs and egg yolks, one at a time. Add lemon zest, lemon juice and salt.
  6. Transfer mixture to saucepan and cook at low-medium heat until thick and creamy, stirring constantly. Remove from heat and let cool before serving with doughnuts.

 

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