Lemon Ricotta Doughnuts (Castagnole)
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!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.stefanofaita.com.
Cooking tools:
- Microplane
- Pot
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Slotted spoon
- Paper towel
- Plate
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 1/2 ml (2½ tbsp) baking powder
- 5 ml (1 tsp) salt
- Vegetable oil, for frying
- Stefano hazelnut cocoa spread, for stuffing
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