Want to try a delicious alternative to the old fried doughnut?
Here’s a fantastic and delicious lemon and ricotta version that can be baked.
Makes 12 donuts
- 1/2 cup ricotta cheese
- 2 eggs, lightly beaten
- 2 tbsp olive oil
- 2 tbsp milk
- 1/4 cup freshly squeezed lemon juice
- 2 tbsp freshly grated lemon zest
- 2 cups all purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- pinch salt
- 1 1/2 cups confectioners’ sugar (icing sugar)
- 2 tbsp milk or cream
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp freshly grated lemon zest
- additional lemon zest or sprinkles for garnish if desired
Donuts: Preheat oven to 350ºF (180ºC).
Lightly spray or grease a 6-cavity donut pan.
In a medium bowl whisk together Ricotta Cheese, eggs, olive oil, milk, lemon juice and zest; set aside.
In a large bowl sift together flour, granulated sugar, baking powder and salt.
Gradually add the wet ingredients to the dry ingredients mixing well by hand until combined.
Place the batter into a large zip freezer bag; cut off the bottom tip of the bag.
Carefully fill each cavity of the donut pan three-quarters full with batter.
Bake for 12 minutes (350 F).
Remove from oven and let cool for 5 minutes before transferring the donuts to a cooling rack.
Use the remaining dough to make 6 more donuts.
Cool donuts completely before glazing.
Glaze: In a small bowl combine glaze ingredients and beat until smooth.
Dip each donut in the glaze and return to cooling rack.
Garnish with additional lemon zest or sprinkles if desired.
How to Make BAKED LEMON & RICOTTA DONUTS