Monday, February 11, 2013

Raspberry Ricotta Doughnuts

raspberry ricotta doughnuts

Ahhh Valentine’s Day. Since I can remember, I have not been a fan of the nauseating commercialism that surrounds the 14th of February. I'm fairly certain I’ve never posted anything heart-shaped on this blog! The boy and I have never even been on the same side of the country to actually spend it together. Showing love to your partner and friends on just one day of the year is, frankly, not good enough. As I’ve said before, I think it's the small thoughtful gestures shown on a regular basis that are truly appreciated.

So there will be no bouquets of roses around here on Thursday. But a bouquet of doughnuts? Well that's different! I can almost guarantee your Valentine (or your friends) will love a homemade gift, and these ricotta doughnuts are perfect.

raspberry ricotta doughnuts

They're easy to make, but super cute and delicious - just mix everything all in one bowl - no rising, rolling or proving here! The recipe came from fellow blogger Lara Ferroni's great book, and has made some of the lightest and fluffiest doughnuts to have ever come out of my kitchen.

I experimented with fresh raspberry in these doughnuts as an alternative to jam and I think it worked really well. I served them with a simple dusting of icing sugar but if you want to get even more fancy, try a honey and rosewater glaze or serve with white or dark chocolate dipping sauce to turn this into a decadent and romantic dessert.

Are you guys on Vine? I gave it a try for the first time when making these doughnuts. It was fun and I was quite pleased with the results, so behold, a little video for you as well! Click here to see it, and feel free to follow for more mini videos in future too.

I'm interested to know, what are your thoughts on VDay? Let me know in the comments!

raspberry ricotta doughnuts

Raspberry Ricotta Doughnuts

Makes 25-35 depending on their size
Adapted from Doughnuts by Lara Ferroni


  • 180g plain flour
  • 2 teaspoons baking powder
  • 60g caster sugar
  • 3 eggs
  • 250g ricotta 
  • 1 teaspoon vanilla extract
  • 75g raspberries, fresh or frozen, roughly chopped
  • Vegetable oil, for frying
  • Icing sugar and fresh raspberries, for serving
Sift the flour and baking powder into a medium size bowl. Add the sugar, eggs, ricotta and vanilla extract and stir to combine, being careful not to overmix. This batter can be used immediately or covered and refrigerated for up to 1 day. 

Heat vegetable oil in a saucepan or deep fryer until it reaches 180°C (360°F) on a candy thermometer. Stir chopped raspberries into mixture just before you are ready to start cooking. Drop tablespoonfuls of mixture into the hot oil (I used a small ice cream scoop for this) and cook until light golden brown. 

Remove from oil with a slotted spoon and drain on absorbent paper. Repeat with remaining batter and allow to cool slightly before glazing or dusting with icing sugar and eating. Doughnuts taste best on the day they are made.

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