The soft donuts with ricotta and raspberry jam they are easy and light sweets. Soft and delicious, these nice cakes are also without butter, worthily replaced by ricotta, which makes them soft and fragrant.
These ricotta donuts are ideal sweets to prepare for breakfast or for a snack. The ricotta in the dough makes the desserts soft, less heavy and more digestible.
You can use jam to your liking: any taste suits us, indeed you could also stuff them with different flavors to form a delicious harlequin!
The recipe is very simple. Let's see it together right away.
Soft ricotta donuts with raspberry jam
- 3 eggs
- 120 g of sugar
- 4 tablespoons of water
- grated zest of one lemon
- 250 g of ricotta in a tray
- 60 ml of seed oil
- 250 g of flour 00 (or 200 g of flour + 50 g of potato starch)
- 1 sachet of baking powder
- silicone mold for donuts
Start by beating the whole eggs together with the sugar. You can do this in a planetary mixer or with an electric mixer.
When the mixture is soft and creamy, add the ricotta in the pan, the seed oil and 4 tablespoons of water or lemon juice.
Mix the ingredients and then add the sifted flour, baking powder and grated lemon rind. Mix everything and distribute the mixture in the appropriate donut mold.
Bake at 180 degrees for about 25-30 minutes. They shouldn't get too dark. However, once the time has elapsed, always do the toothpick test to verify cooking.
Once the donuts are very cold, remove them from their mold and turn them over to have the central hole facing up.
So fill them with a teaspoon of your raspberry jam or other of your choice. If you want you can also fill with hazelnut cream!
A sprinkle of icing sugar and your ricotta donuts are ready!
If you like desserts with ricotta, then try this fantastic apple pie too.
Soft apple pie with ricotta
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