Lemon Ricotta Doughnuts (Castagnole) - Stefano Faita
These little donuts come to us from northern Italy and can be prepared in no time. Ricotta, sugar, flour, lemon, eggs, easy to make people happy!
Ingredients
- 500 ml (2 cups) ricotta
- 125 ml (½ cup) granulated sugar (more for tossing)
- 6 large eggs
- 15 ml (1 tbsp) vanilla extract
- 1 lemon, zest
- 625 ml (2½ cups) all-purpose flour
- 37.5 ml (2½ tbsp) baking powder
- 5 ml (1 tsp) salt
- Vegetable oil, for frying
- Stefano hazelnut cocoa spread, for stuffing
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