Blueberry and ricotta baked doughnuts with salted caramel-chocolate ganache – Food & Home Magazine
Blueberry and ricotta baked doughnuts with a decadent salted caramel-chocolate ganache. Perfect for special occasions or indulgent treats!
Ingredients
- Blueberry and ricotta doughnuts
- 300g cake flour
- 100g sugar
- 5ml (1 tsp) baking powder
- 2,5ml (½ tsp) bicarbonate of soda
- 5ml (1 tsp) ground nutmeg
- 2,5ml (½ tsp) ground cinnamon
- 250ml (1 cup) buttermilk
- 2 large eggs
- 30g butter, melted
- 5ml (1 tsp) vanilla extract
- 250g fresh blueberries
- 400g ricotta, crumbled
- Salted caramel-chocolate ganache
- 125ml (½ cup) fresh cream
- 400g caramel chocolate, finely chopped
- pinch Maldon Sea Salt + extra, to serve
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