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Italian ricotta doughnuts with citrus curd
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- 1800 g full cream milk
- 80 g white vinegar
- 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
- 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
- per 1 piece
- 2937.8 kJ / 699.5 kcal
- 4.6 g
- 19.7 g
- 68.5 g
- Saturated Fat
- 10.7 g
- 0.3 g
- 188.7 mg