Ricotta Doughnuts Recipe is a must try, with vanilla glaze, pistachios and graham cracker crumbs, and ready in 30 minutes.
I love donuts, and I have documented a collection of them here. Like the Panda Donuts, Chocolate Cake Donuts and Dunkin Donuts French Cruller.
Ricotta Doughnuts
This Ricotta Doughnuts Recipe is easy to follow and ready in minutes. Also, there is no crazy technique involved. The secret ingredient is the ricotta cheese, that makes these donuts rich, a little chewy and very delicious. These Ricotta Doughnuts are so perfect for busy families, and are fun to make with children. Also, they are loaded with calcium from the ricotta cheese, so don’t feel that bad serving them for breakfast. You don’t even need an electric mixer for these. Because all you have to do is mix the ingredients in a bowl, roll, cut the doughnuts, fry and enjoy.
This donuts recipe is very popular in Eastern Europe and as well Italy. The ricotta cheese adds some texture, so they are not airy like the regular western donuts. On contrary, they are chewy, and by the way you can’t taste the cheese, it just adds lots of texture. I have topped the donuts with a vanilla bean icing, crushed graham crackers and grinded pistachios. The combination of flavors is irresistible, they totally melt in your mouth, and I just love how easy they are to make. They are definitely a sweet treat that can be done during the week, so busy moms take a note and save this recipe.
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Why You’ll Love These Ricotta Doughnuts
- First, they are rich and puffy and are a show stopper dessert.
- Also, easy to find ingredients and minimum prep work and dishes to clean.
- Perfect for brunch parties and for bigger crowds.
- In addition, perfect for special occasions like Valentine’s Day.
Can you store and freeze donuts?
- Yes. On average, freshly baked donuts (not cream-filled) will last for about 1 to 2 days at normal room temperature. However, cream-filled donuts should be stored in the refrigerator as the cream should not be exposed too long without refrigerating.
- To freeze the donuts: wrap them tightly with aluminum foil or plastic freezer wrap, or place in heavy-duty freezer bag.
Prep time: 10 minutes Cook time: 20 minutes Total time: 30 mins
Ingredients
For the Doughnuts:
- 1 lb ricotta cheese
- 2 eggs
- 1/3 cups granulated sugar
- 2 cups flour (plus extra for the working surface)
- 3 vanilla beans (cut in half and seeds removed)
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 cup canola oil
For the Glaze:
- 2 1/3 cups powdered sugar
- 1/4 cups whole milk
- 3 vanilla beans (cut in half and seeds removed)
Optional:
- 1/2 cup pistachios (grinder )
- 1/2 cup graham cracker crumbs
- sprinkles
Instructions
For the Doughnuts:
- In a large bowl using a fork, mix together until just combined ricotta cheese, eggs, vanilla seeds and sugar. Add the baking powder, baking soda and flour. Mix with a fork or spatula until combined.
- Sprinkle a little flour on a working surface, form the dough in a ball, place on the working surface and roll into a 1/2 inch disk.
- Using a water glass, dip it in flour and cut circles, using a shot glass, dip it in flour and cut holes in the circles.
- Place a large skillet on the stove over medium heat, when the skillet is hot add the oil, and wait for the oil to heat up, about 1 minute. Place doughnuts into the hot oil and cook until they start to have a golden, light brown color, turn on the other side and cook until light brown (about 1 minute on each side), watch them carefully as they can be burned quickly. Remove and place on paper towels to absorb extra oil.
- Repeat with the rest of the doughnuts and doughnut holes.
For the Glaze:
- In a small saucepan over medium-low heat, whisk together sugar, milk, and vanilla. Glaze should be heated through, but doesn't need to come to a boil. Remove glaze from heat and start dipping the doughnuts, place them on a wire rack and immediately garnish with sprinkles, pistachios and graham crackers crumbs.
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