Easy Lemon Ricotta Old Fashioned Doughnuts
The ultimate comfort food, Easy Lemon Ricotta Old Fashioned Doughnuts are fluffy, tangy, and irresistible. Their unique flavor, enriched by creamy ricotta and zesty lemon, makes them perfect for brunch or dessert. You'll crave these easy-to-make doughnuts that will brighten any occasion!
Equipment
- Skillet
- Mixing Bowl
Ingredients
- 2 whole eggs
- 3/4 cup whole milk ricotta cheese
- 2 teaspoons pure vanilla extract
- 2 tablespoons unsalted butter, melted
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 whole zest of 1 Meyer lemon
- 2 cups powdered sugar
- 2 whole juice of 2 Meyer lemons
- 1/4 cup mascarpone cheese at room temperature
- 1 teaspoon pure vanilla extract
Instructions
- In a medium mixing bowl, beat together the eggs, ricotta, vanilla, and butter until smooth. Add the flour, baking powder, sugar, salt, and lemon zest and beat until just combined. Cover and let sit 10-15 minutes.
- Heat 2 inches of oil to 350 degrees F.
- Lightly flour a work surface and roll out the dough to a 1/2-inch thickness. Using doughnut or cookie cutters, cut out round of dough.
- Working in batches, use a slotted metal spoon or spatula to carefully place the doughnuts in the hot oil. Fry, flipping once, until light golden brown and puffed, 1 to 2 minutes per side. Drain on a paper towel lined plate.
- To make the Glaze. In a medium bowl, beat together the powdered sugar, lemon juice, mascarpone, and vanilla until smooth and combined. If needed, thin the glaze by adding water, 1 tablespoon at a time, until desired consistency is reached.
- Invert the doughnut into the glaze. Allow to set 5 minutes or so. Enjoy! These are best eaten the day of making, but taste great the next day too!
Notes
These doughnuts are best when fresh, but if you have leftovers, store them in an airtight container for a day or two. Freezing is an option, too!