Ricotta Donuts with Zesty Egg Curd by Naughty Nonna's
Bake golden ricotta donuts rolled in sugar and served with a citrusy egg curd, made with St. Ewe Original Large Free Range Eggs. A cosy, indulgent recipe for Autumn.
Ingredients
- 6 Original Large Egg
- 250 grams Ricotta
- 250 grams Caster Sugar
- 150 grams Plain Flour
- 100 grams Unsalted Butter
- 1 tsp. Baking Powder
- tsp. Salt
- 1 tsp. Vanilla Extract
- 2 Lemon Zest
- 2 Orange Zest
- pinch Saffron Threads
- 2 Tbsp. Warm Water
- Sunflower Oil
- 100 ml Lemon Juice
- 50 ml Orange Juice
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