Ricotta Doughnuts

October 2, 2016
Ricotta Doughnuts | Bellasapron.comRicotta Doughnuts | Bellasapron.com
Serves 12 Doughnuts
Duct Oven
Prep time
Cook Time

If you like doughnuts, then you will love these!  Bobby Flay, from Food Network, made a lemon version of these donuts but I chose to alter it and make it with vanilla extract.  Sprinkle some powdered sugar to make them even better!  Please make these and let me know what you think.

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Ricotta Doughnuts
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  • 2
    Eggs, cracked, room temperature
  • 10 Ounces
    Ricotta Cheese, whole milk
  • 1 Teaspoon
    Vanilla Extract
  • 1 & 1/4 Cup
    All-Purpose Flour, sifted
  • 1/4 Teaspoon
  • 1 Teaspoon
    Baking Soda
  • 3 Tablespoons
    Sugar, Granulated
  • Powered Sugar


  1. Preheat 5 cups of vegetable oil or peanut oil in a large duct oven over medium-high heat. Using a thermometer, heat oil to about 300-315 degrees.

  2. In a large bowl, mix all wet ingredients.

    Ricotta Doughnuts | Bellasapron.com
  3. Add all dry ingredients and mix very well.

    Ricotta Doughnuts | Bellasapron.com
  4. On a large plate, lay parchment paper or wax paper and scope out the dough with an ice cream scope or spoon forming 1 inch balls with your hands.

    If the dough appears too runny and won't form balls, add another 1/4 cup of flour.

    Ricotta Doughnuts | Bellasapron.com
  5. Fry the balls of dough in batches depending on size of your duct oven. I fried 5-6 at a time.

    Allow to brown and flip them. About 3-5 minutes on each side.

    Ricotta Doughnuts | Bellasapron.com
  6. Remove and place on a rack lined with paper towels.

    Ricotta Doughnuts | Bellasapron.com
  7. Once completely cooled to room temperature, dust with powered sugar and enjoy with a cup of coffee.

    Ricotta Doughnuts | Bellasapron.com


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