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
Ingredients
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
Preparation
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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Raspberry Twist Bread is a delicious loaf of homemade sweet bread swirled with raspberry jam. Served with lemon icing and brioche-style dough this bread is perfect for breakfast or dessert!
This bread recipe is easy to follow along with and makes enough for 2 loaves, so there’s plenty to enjoy and share with friends. Each loaf is packed with soft bread, golden crust, and bright spots of fresh raspberry. You’re going to love how simple and easy it is to make these gorgeous flavorful loaves!
What is raspberry twist bread?
It’s a simple and easy recipe that makes brioche bread and transforms it into a braided work of art. With raspberry filling spread over the lemon zested dough and then braided into loves and tucked into bread pans, each loaf looks unique and wonderful. Adding that simple icing recipe on the top just makes it that much more irresistible!
Raspberry twist bread ingredients
For the dough, you will need:
-Yeast: We need 1 package (.25 ounce) of fast-acting dry active yeast. These are the squares of premeasured yeast usually found in the baking aisle in a strip of 3. Each packet hold 2.25 tsp of yeast.
-Flour: The gluten base of this bread recipe is 3 1/2 – 4 cups of all-purpose flour. The actual amount of flour needed may vary so follow along well and add in a little more or less as needed.
-Warm water: 2 Tablespoons of warm water will help to activate the yeast so that our bread rises perfectly.
-Warm milk: Using 1 cup of warm milk in the bread dough will help to add a softer crumb and add in more moisture than using plain water would.
-Sugar: We need 1/4 cup of sugar to sweeten the dough slightly and to help us feed the yeast.
-Egg: We need 1 egg, but it should be at room temperature so if needed, place it in a bowl of warm water to come to room temp more quickly.
-Butter: We need 1/3 cup of melted butter to help give us a richer taste and add fats into the dough.
-Lemon zest: Adding small specks of yellow throughout the dough and making it taste fantastic is 1 teaspoon of freshly zested lemon.
-Salt: Adding in 1/2 teaspoon of salt will help us to enhance the flavors in this bread recipe.
For the filling, you will need:
-Raspberry jam: We need 1 cup of raspberry jam to be the filling in this twisted bread recipe, this is about the amount you’d get from an 8 ounce pint-sized jar.
For the icing, you will need:
-Powdered sugar: 1 cup of powdered sugar will be the thick white base of sweetness for our icing recipe.
-Lemon juice: Adding in 2-3 tablespoons of lemon juice will help to flavor our icing and thin it into the perfect drizzle consistency.
How to make the raspberry twist bread
Whisk the yeast and warm water together in a large bowl. Add in the warm milk and then whisk again.
Add in the sugar and the egg, whisking to combine.
Add in one cup of flour and then whisk. Add in the melted butter. Add in another cup of flour and the salt. Whisk until the flour is incorporated.
Continue adding flour, a little bit at a time, until the dough pulls away from the sides of the bowl when stirred.
Add in the lemon zest and then knead the dough for about 5-8 minutes, until a smooth dough forms.
Place the dough in a greased bowl and cover the dough, letting it rise in a warm place for about 1 hour until doubled in size.
Prepare two standard sized bread loaf pans by lining them with parchment paper and spraying with nonstick cooking spray. Set them aside.
Place the dough onto a lightly floured surface and knead it for a short while, slice into 2 equal portions, and roll each piece of dough out into a rectangle that is about 20 by 15 inches big.
Spread the jam over the top of the dough.
Tightly roll up the dough to form a log (like you would do with cinnamon rolls) and then pinch the dough seam together to hold it in form.
Slice your logs in half down the middle, leaving the last inch intact so that it doesn’t become two separate pieces.
Carefully weave the two halves together to form a nice looking braid. Invert the ends and tuck them under and then place them into the prepared bread loaf pans.
Cover the pans and let the dough rise in a warm place for 1 hour or until the dough has doubled in size.
Preheat your oven to 375 degrees F.
Bake your loaves for 30-35 minutes until golden brown in color. You can always place a foil tent loosely over the top to prevent them from browning too much if you don’t want them too dark in color.
Allow the loaves to cool in the pans for 15 minutes before transferring to a cooling rack.
After the loaves have cooled make the glaze by mixing the powdered sugar and lemon juice in a small bowl until smooth and drizzling it over the top of the baked bread.
Slice, serve & enjoy! Enjoy!
Raspberry Twist Bread
Raspberry Twist Bread is a delicious loaf of homemade sweet bread swirled with raspberry jam. Served with lemon icing and brioche-style dough this bread is perfect for breakfast or dessert!
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Course: bread
Cuisine: American
Keyword: Raspberry Twist Bread
Prep Time: 2hours30minutes
Cook Time: 30minutes
Total Time: 3hours
Servings: 14loaves
Calories: 285kcal
Ingredients
Dough
1pkg(0.25 oz) fast-acting dry yeast2.25 tsp yeast
3 1/2-4cupsall-purpose flour
2Tbspwarm water
1cupwarm milk
1/4cupsugar
1largeegg, room temperature
1/3cupbutter, melted
1/2tspsalt
Filling
1cupraspberry jam
5raspberries
Icing
1cuppowdered sugar
2-3Tbsplemon juice
Instructions
In a large bowl, whisk the yeast and warm water together. Add warm milk and whisk again.
Add sugar and egg. Whisk until combined.
Add one cup of flour, whisk. Add the melted butter. Add another cup of flour, and salt, then whisk until all the flour is incorporated. Continue adding flour, a bit at a time, until the dough pulls away from the side of the bowl when stirred. Add the lemon zest. Continue kneading for about 5-8 minutes, until a smooth dough forms.
Place the dough in a greased bowl. Cover the dough and let rise in a warm place for one hour, or until doubled in size.
Prepare two standard-sized loaf pans by lining them with parchment paper and spraying with nonstick spray. Set aside.
Place the dough on a lightly floured surface. Knead for a short while. Cut into two equal pieces. Roll each piece of dough out to a rectangle (about 20 by 15 inches). Spread the jam over the top.
Roll up each rectangle of dough tightly to form a log. Pinch the dough together to seal it closed.
Cut the logs open lengthwise, leaving the last inch of the dough intact on one end.
Twist the two strands around themselves. Invert the ends and tuck them under. Place the dough into the loaf pans. Top with fresh raspberries, if desired.
Cover and rise in a warm place for one hour or until the dough has doubled in size.
Preheat oven to 375°F.
Bake the loaves for 30-35 minutes until golden brown.
Allow the loaves to cool in the pan for 15 minutes, then transfer to a cooling rack.
For the glaze, mix the powdered sugar and lemon juice until smooth. Pour the glaze over the loaves and serve. Enjoy!
Notes
Yields 2 small loaves. Cut each loaf into 7 slices.
Yes. Let your bread cool completely and then wrap it in plastic wrap before placing it into an airtight container (or gallon-sized Ziploc bag) in the freezer for up to 3 months. Thaw before eating. To be less messy and give greater results, I recommend not adding the icing until ready to eat.
Can I use a different jam flavor?
Absolutely! With the lemon in this recipe, the filling would be great if using just about any jam. Blueberry jam, blackberry, or even strawberry could be some big hits!
How long is raspberry twist bread good for?
Homemade bread recipes are usually good for 2-4 days if you keep them well stored in an airtight container at room temperature.
Raspberry twist bread is a simple and easy raspberry filled bread recipe with a homemade lemon icing glaze over the top. Each loaf looks and tastes great and you’re going to love the bursts of color and flavor.
Raspberry Twist Bread is a delicious loaf of homemade sweet bread swirled with raspberry jam. Served with lemon icing and brioche-style dough this bread is perfect for breakfast or dessert!
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Chocolate Raspberry Protein Balls are simple, delicious, full of protein and can be made in just a few minutes! Made with protein powder, almond butter and freeze-dried raspberries for a high-protein snack.
I’m always trying to get more protein into myself and my kids and protein balls are one of the easiest (and yummiest!) ways to do that! We’ve been making these Oatmeal Peanut Butter Protein Balls for years and nearly always have a batch on hand in the refrigerator so the kids can add a few to packed lunches or grab a couple as a quick and filling snack.
I recently started making this new protein ball recipe because it has a bit more protein (5 grams vs 3 grams). Of course, adding the protein powder does make this recipe taste a little bit healthier and not quite as cookie-like as the version that we are used to, but my kids are still scarfing them down!
I’ve tried other protein ball recipes that have protein powder in them and sometimes they are really not very tasty. I think this recipe is yummy because the taste of the freeze-dried raspberries is so powerful which helps to mask the protein powder taste. I also think that adding Rice Krispies is key to providing a consistency that is so much more palatable. That extra crunch helps a lot!
CAN YOU CHANGE THE INGREDIENTS OF THIS PROTEIN BALL RECIPE?
One of my favorite things about recipes like these is the versatility and the ease in which you can swap out many of the ingredients, or even add some of your favorites. There are a lot of ways you can make this protein ball recipe “your own.” Obviously some of these changes will alter the taste a bit, but you can easily make this recipe adaptable for you and and your family – the possibilities are endless!
You can swap the almond butter with other nut butters.
Swap out the freeze-dried raspberries with a different type of fruit, or leave it out if you prefer.
You can swap the chocolate chips with white chocolate chips, or even just leave them out completely.
For a little bit more protein, you can add some chia seeds or slivered almonds.
Swap out the honey with maple syrup or even add a little bit of melted coconut oil for extra moisture if needed.
Use chocolate protein powder instead of vanilla – it’s delicious too!
Use quick oats instead of rolled oats for a slightly different texture.
Ingredients in Chocolate Raspberry Protein Balls
-3/4 cup almond butter
-1 cup uncooked rolled oats
-1 cup crispy rice cereal
-1/2 cup honey (or maple syrup)
-1 tsp vanilla extract
-2 scoops vanilla protein powder (any brand will do – my absolute favorite is the one by Clean Simple Eats)
-1 cup freeze-dried raspberries (1.3 oz pkg)
-1/3 cup mini chocolate chips
How to make Chocolate Raspberry Protein Balls
Stir all the ingredients together in a large bowl until well combined.
Use a cookie scoop to scoop the mixture and roll each scoop into a ball.
You can store the protein balls at room temperature for a few days in an airtight container, but we usually keep them in the fridge. I prefer to eat them cold and they last longer too! You can also store them in the freezer – this works great for the kids to grab a couple frozen protein balls to add to school lunches – they will be perfectly thawed by lunch time!
Chocolate Raspberry Protein Balls
Chocolate Raspberry Protein Balls are simple, delicious, full of protein and can be made in just a few minutes! Made with protein powder, almond butter and freeze-dried raspberries for a high-protein snack.
Print Pin Rate
Course: Snacks
Cuisine: American
Keyword: chocolate raspberry protein balls
Servings: 24
Calories: 108kcal
Ingredients
3/4cupalmond butter
1cupuncooked rolled oats
1cupcrispy rice cereal
1/2cuphoneyor maple syrup
1tspvanilla extract
2scoops vanilla protein powderany brand will do – my absolute favorite is the one by Clean Simple Eats
1cupfreeze-dried raspberries1.3 oz pkg
1/3cupmini chocolate chips
Notes
You can store the protein balls at room temperature for a few days in an airtight container, but we usually keep them in the fridge. I prefer to eat them cold and they last longer too! You can also store them in the freezer – this works great for the kids to grab a couple frozen protein balls to add to school lunches – they will be perfectly thawed by lunch time!
No, you do not have to bake protein balls! One of my favorite parts about this snack is that there is no baking or cooking involved at all! Just mix everything together and roll into balls. This recipe is so easy that my kids can all make them without any help and I love having lots of helpers to shape all of the balls!
ARE PROTEIN BALLS THE SAME AS ENERGY BALLS?
Protein balls and energy balls/energy bites are one and the same! I have found quite a few recipes for protein balls and quite a few for energy balls/energy bites and as far as I can tell, they are exactly the same thing, just called by different names. These protein balls provide a great combination of fats, carbs and fiber to help you stay full and give you long-lasting energy! My favorite thing about these protein balls is that they are so filling even though they are small!
HOW DO YOU STORE PROTEIN BALLS?
I usually make a batch every week or two and then keep the protein balls in an airtight container in the refrigerator. My kids will often put a couple in their lunches and they will eat one or two as an after-school snack. Although I store them in the fridge, they are fine to eat at room temperature and I actually can’t decide if I like them better cold or not! They are absolutely delicious either way.
Love raspberries? So do we! Here are some of our favorite simple raspberry recipes:
Chocolate Raspberry Protein Balls are simple, delicious, full of protein and can be made in just a few minutes! Made with protein powder, almond butter and freeze-dried raspberries for a high-protein snack.
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This bread recipe is easy to follow along with and makes enough for 2 loaves, so there’s plenty to enjoy and share with friends. Each loaf is packed with soft bread, golden crust, and bright spots of fresh raspberry. You’re going to love how simple and easy it is to make these gorgeous flavorful loaves!
Raspberry twist bread ingredients
For the filling, you will need:
How to make the raspberry twist bread
Spread the jam over the top of the dough.
How long is raspberry twist bread good for?
Raspberry Twist Bread is a delicious loaf of homemade sweet bread swirled with raspberry jam. Served with lemon icing and brioche-style dough this bread is perfect for breakfast or dessert!
