How to Make BAKED LEMON & RICOTTA DONUTS

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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

INGREDIENTS:

 

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

Lemon Glaze:

• 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

 

 

 

DIRECTIONS:

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.