Baked lemon ricotta doughnuts recipe
What's not to love?
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.gourmettraveller.com.au.
Cooking tools:
- Stand mixer
- Food processor
- Cookie cutter
- Rolling pin
- Pastry brush
- Microplane
- Oven
- Refrigerator
- Mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Plastic wrap
- Measuring spoon
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
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