Prep time: 10 minutes
Cook time: 10 minutes
Ricotta, Lime
and Cinnamon Doughnuts
Fluffy, golden, and packed with flavour—these Ricotta, Lime & Cinnamon Doughnuts are a fresh twist on a classic treat. Bella Casara Ricotta gives the dough a rich, tender texture, while zesty lime and warm cinnamon create a perfectly balanced bite
Ingredients
- 250 mL (1 cup) all-purpose flour
- 10 mL (2 tsp) baking powder
- pinch of salt
- 310 mL (1 1/4 cups) Bella Casara Ricotta
- 45 mL (3 tbsp) sugar
- 2 eggs
Instructions
Note: In a bowl, combine the flour, baking powder and salt. In a large bowl, mash the Ricotta with a rubber spatula and combine with the sugar and zest. With a whisk, incorporate one egg at a time. Add the flour and blend until the batter has a uniform consistency. Cooking /Frying Preheat a deep fryer to 325 °F (160 °C). Using 2 small spoons, place no more than 10 balls of batter the size of a grape into the fryer. Cook until the balls are browned on the bottom; they will tend to turn over by themselves. Continue cooking on the other side for another 1 or 2 minutes. Place on a paper towel. Powder with cinnamon sugar and serve.
Tips: Get a head start: Cook the doughnuts up to 2 days in advance and keep in an airtight container at room temperature. For hot, crispy doughnuts, reheat for approximately 8 minutes at 350 °F (180 °C). Make extra by doubling the recipe and then freeze in resealable bags. Practical tips: You will need one 10-oz. (300-g) container of Ricotta for 1 1/4 cups (310 mL). Children can help too: Once the doughnuts have cooled, children can coat them in the cinnamon sugar.
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