Ricotta Doughnut is a soft and savoury cake that is very easy to prepare. The sweetness and flavour of the ricotta make this doughnut nutritious yet rich in taste, perfect for a homemade breakfast or a wholesome snack. If you're short on time or want to make creative use of the extra ricotta you have left over, this is the recipe for you. Let's see how to make it step by step without mistakes, hands in dough!
Soft flour 1000 g
• Caster sugar 400 g
• Butter 300 g
• Sheep's mixed ricotta 400 g
• Eggs 240 g
• Whole milk 300 g
• Baking powder 40 g
• Grated lemon peel
• Vanilla bean pulp
- Half an hour before making the doughnut, take the ricotta out of the fridge, pour it into a bowl and work it with a fork until it is creamy. This step is very important for the success of the recipe, in which the ricotta must be used at room temperature.
- Melt the butter in a small pan on the cooker, or in the microwave, then let it cool.
- In a large bowl, break the eggs, add the sugar and beat with an electric whisk until doubled in volume, resulting in a creamy and frothy mixture. Pour in the cold melted butter and continue to whisk.
- Add the ricotta and whisk until the mixture is well combined.
- Add the yeast and flour a little at a time, continuing to mix, when the mixture starts to get a little hard, add the milk, mix, finish adding the flour and mix again until you get the classic creamy doughnut mixture. Now add the grated peel of a lemon.
- Bake in a preheated oven at 180 degrees for about 30 minutes, with the valve closed.
- Remove from the oven, leave to cool, gently remove from the mould, brown the surface of the cake with the vanilla bean pulp and sprinkle with granulated sugar.
This tasty homemade dessert will keep perfectly for 2-3 days, simply place it in a dish and cover with foil, or in a small bowl with a lid.
To make this recipe even more delicious, decorate with a dark chocolate glaze, which goes perfectly with the ricotta! Alternatively, you can spread a little jam or hazelnut cream on the doughnut slices.