Ricotta Doughnuts
Ricotta Doughnuts generously topped with powdered sugar make a great shareable addition to brunch and dessert menus. Ricotta keeps these doughnuts moist and fluffy, and the coriander adds just a hint of citrus flavor. Serve warm and accompany with dipping sauces to enhance craveability.
Save as PDFIngredients
Servings: 40 doughnuts
Ricotta Doughnuts
- 2 tablespoons whole coriander seed
- 2 cups Domino® or C&H® Powdered Sugar
- 360 grams all-purpose flour
- 20 grams baking powder
- 120 grams Domino® or C&H® Granulated Sugar
- 2 lemons, microplaned
- 6 eggs
- 456 grams ricotta
- 8 grams vanilla extract
Instructions
Step 1: Preheat fryer to 350°F.
Step 2: Blend coriander seed and mix with powdered sugar.
Step 3: Mix all remaining dry ingredients. Repeat with wet ingredients and then combine.
Step 4: Scoop tablespoon-sized balls of dough into the oil. Fry until golden and cooked through – approximately 7 minutes.
Step 5: Top with dusting of powdered sugar and lemon zest.
