Tender little ricotta donut recipe served with sweet dipping sauces! Perfect for breakfast, dessert and everything in between!
Nothing makes a morning quite like a box of donuts! I know if a box of donuts are waiting for my kids when they wake up, they act as if they won the lottery. They are grinning from ear to ear as they sit and stuff their faces with the sweet, fried dough. I was the same way when I was a kid, and I am not embarrassed to say that I am still that way!
Donuts With Ricotta Cheese?
I know it may sound a little unconventional, but donuts made with ricotta cheese are so good! The ricotta cheese is mixed into the batter before the donuts are fried. While the ricotta doesn’t as much in the way of flavor, it does make the donuts especially melt-in-your-mouth tender.
WHERE IS THE RICOTTA DONUTS RECIPE?
If you’d rather skip cooking tips, suggestions, handy substitutions, related recipe ideas – and get straight to the Ricotta Donuts Recipe– simply scroll to the bottom of the page where you can find the printable recipe card.
How To Make Ricotta Donuts
This is sort of a one bowl recipe. I whisked together, eggs, sugar, ricotta cheese (whole milk is best), flour, baking powder, and vanilla until smooth (although some small lumps may still remain).
Heat vegetable oil in a large stock pot or dutch oven. The oil should register 375 degrees on a thermometer. Drop your dough by tablespoons into the hot oil and cook just until lightly brown. Remove the donuts and drain on a baking sheet lined with paper towels. When the donuts have cooled, roll them in powdered sugar.
Tips On Ricotta Donuts
- Be sure to heat your oil before adding any of your donut batter. The best way I have found to test the oil is to insert the handle of a wooden spoon into your oil. If tiny bubbles dance vigorously around the handle, then the oil is ready.
- I used a small cookie scoop to gather my dough. Carefully drop each tiny spoonful into the hot oil, taking care not to splatter any oil. I added only 3 -4 donuts to the oil at a time. You don’t want to crowd your pan. For one thing, you do not want the donuts to stick together. Secondly, overcrowding will cause your oil temperature to decrease.
- The dough will rise to the top and take only a minute or so to brown, carefully roll the dough over and allow the second side to brown. This will only take a minute; remove donuts to a baking sheet lined with paper towels so that the donuts can drain.
- Wait until the donuts have cooled completely before tossing them with powdered sugar. If you add the sugar while the donuts are too warm it will melt into the donuts. Of course, this is fine if you are going to consume them immediately.
- These donuts are best when eaten the same day. I don’t think you will have any leftovers to worry about anyway.
I served these donuts with two kinds of sauces because that’s how I roll. Why settle for one sauce when you can have two? The truth is I couldn’t decide between the raspberry sauce and the caramels sauce, so I made both.
Skip the corner bakery or the chain donut shops, this ricotta donut recipe is really what you want!
- 6 eggs
- 1/2 cup sugar
- 2 cups ricotta cheese
- 2 1/2 cups flour
- 4 teaspoon baking power
- 1 teaspoon vanilla
- vegetable oil
- powdered sugar
- For the raspberry sauce
- 1 16 oz package frozen raspberries
- 1/2 cup sugar
- 3/4 cup water
- 1 tablespoon cornstarch
- For the caramel sauce
- 1/4 cup heavy cream
- 6 oz caramels, unwrapped
- Combine the eggs, sugar, ricotta cheese, flour, baking powder and vanilla in large bowl. Whisk ingredients until smooth.
- Add vegetable oil to a stock pot until it is an inch deep. Heat oil over medium high heat until the temperature reaches 325 degrees.
- Using a small cookie scoop, carefully gather dough and drop 3 or 4 scoops into the hot oil. Allow donuts to brown for 1-2 minutes, flip donuts over and allow the second side to brown, which should take a minute. Remove donuts to a baking sheet lined with a paper towel. Repeat with remaining batter.
- Allow donuts to cool completely before dusting with powdered sugar.
- To prepare the raspberry sauce: combine all the ingredients in a small sauce pan and bring to a slow bowl over medium heat. Stir constantly to dissolve the sugar and the cornstarch. Cook mixture for 5 minutes or until it begins to thicken. Remove from heat and pour over a bowl using a fine strainer. Discard solids.
- For the caramel sauce: place caramels and cream in a microwave safe bowl. Heat for 30 seconds, stir. Heat an additional 15-30 seconds or until combined. Stir until thick and creamy.
Nutrition InformationYield 24 Serving Size 1
Amount Per Serving Calories 181 Total Fat 5g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 2g Cholesterol 56mg Sodium 46mg Carbohydrates 30g Fiber 2g Sugar 16g Protein 6g