Baked lemon ricotta doughnuts recipe | Gourmet Traveller

Ingredients

• 750 gm plain flour, plus extra for dusting (5 cups)
• 140 gm raw caster sugar
• 7 gm dried yeast (about 1 sachet)
• Finely grated rind of 2 lemons
• 250 ml lukewarm milk, plus extra for brushing (1 cup)
• 80 ml buttermilk (1/3 cup)
• 2 eggs, at room temperature
• 150 gm butter, melted
• For greasing: oil
• Lemon ricotta filling
• 250 gm ricotta
• 55 gm raw caster sugar (¼ cup)
• Finely grated rind and juice of 1 lemon
• 1 egg
• 30 gm cedro, finely chopped
• Lemon sugar
• 220 gm caster sugar (1 cup)
• Finely grated rind of 1½ lemons