Italian ricotta doughnuts with citrus curd
TM6 TM5 TM31

Italian ricotta doughnuts with citrus curd

4.9 (21 ratings)

Ingredients

Ricotta

  • 1800 g full cream milk
  • 80 g white vinegar

Citrus curd

  • 30 g orange juice, (approx. ½ orange)
  • 20 g lemon juice, (approx. ½ lemon)
  • 110 g caster sugar
  • 80 g unsalted butter, softened
  • 2 eggs

Ricotta doughnuts

  • 1 egg
  • 120 g caster sugar
  • 150 g plain flour
  • 50 g full cream milk
  • 2 tsp baking powder
  • ¼ lemon, zest only, grated, no white pith
  • 1500 g vegetable oil, for deep frying
  • 1 tsp ground cinnamon

Nutrition
per 1 piece
Calories
2937.8 kJ / 699.5 kcal
Protein
4.6 g
Carbohydrates
19.7 g
Fat
68.5 g
Saturated Fat
10.7 g
Fibre
0.3 g
Sodium
188.7 mg

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