Baked Ricotta Donuts with Pomegranate Glaze - Caroline Fey

Name: Baked Ricotta Donuts with Pomegranate Glaze - Caroline Fey
Total time: 35 min
Ingredients: ¼ cup neutral oil (I like using avocado oil because if it’s nutritional benefits); ½ cup sugar; 2 eggs; ½ cup whole milk ricotta; 1 tablespoon vanilla bean paste or vanilla extract; 1¼ cups (170g) all-purpose or sub gluten-free flour; 1 teaspoon baking powder; 1 teaspoon ground ginger; ½ teaspoon fine sea salt; 1 cup confectioner’s sugar; 2 tablespoons pomegranate juice; Fresh pomegranate arils for garnish; Freeze dried strawberry powder for dusting (optional) – see notes below on how to make it

carolinefey.com

These baked ricotta donuts with pomegranate glaze are the easiest breakfast treats that you’ll ever make. You just need a bowl, a whisk, and a donut pan. Sometimes I dust the donuts with freeze...

View Original

Share this recipe:

Ingredients

¼ cup neutral oil (I like using avocado oil because if it’s nutritional benefits)
½ cup sugar
2 eggs
½ cup whole milk ricotta
1 tablespoon vanilla bean paste or vanilla extract
1¼ cups (170g) all-purpose or sub gluten-free flour
1 teaspoon baking powder
1 teaspoon ground ginger
½ teaspoon fine sea salt
1 cup confectioner’s sugar
2 tablespoons pomegranate juice
Fresh pomegranate arils for garnish
Freeze dried strawberry powder for dusting (optional) – see notes below on how to make it