These easy ricotta doughnuts are soft, fluffy and incredibly delish! Made with whole milk ricotta cheese, they literally melt in your mouth with each bite. For added texture and deliciousness, doughnuts are rolled in sugar. In 30 minutes or less, these scrumptious bites of yumminess makes for the perfect treat!
Why You Will Love this Ricotta Doughnuts Recipe
- Takes 30 minutes or less to make
- Soft, fluffy texture that melts in your mouth
- Sugar coating adds a nice crunch that complements to soft, airy texture of the doughnuts
- Easily adaptable – doughnuts can be flavored with your favorite citrus fruits (i.e. lemon or oranges) or spices (i.e. cinnamon or cardamom).
How to Make Easy Ricotta Doughnuts
For the best ricotta flavor in doughnuts, I recommend using whole milk ricotta cheese. The flavor and texture it adds to these doughnuts is simply divine. In addition to ricotta cheese, here is what you will need to make recipe:
Key Ingredients
- Unbleached All-Purpose Flour
- Baking Powder
- Salt
- Granulated Sugar
- Eggs
- Whole Milk Ricotta Cheese
- Buttermilk
- Vanilla Extract
Tips for Making Light and Airy Doughnuts
- Do Not Overmix the Batter – for perfectly light and airy doughnuts, batter should not be overmixed. The wet batter (eggs, ricotta cheese and buttermilk) should be mixed into the dry ingredients (flour, baking powder, salt and sugar) just until doughnut batter comes together without any streaks of unmixed flour.
- Heat Oil to the Right Temperature – the temperature of the oil should be maintained between 325-350F. I find that this temperature range produces doughnuts that are light and airy inside and nicely golden brown on the outside. This temperature range also ensures that doughnuts are cooked through properly.
- Do Not Overcrowd the Pan – for properly cooked doughnuts, no more than 6 scoops of batter should be fried at a time. Not overcrowding the pan will allow the doughnuts to be thoroughly cooked without dropping the temperature of the oil.
- Use Cookie Scoop – for perfectly round doughnuts that are uniform in size, I used a 2 tablespoon cookie scoop to gently add scoops of batter into the oil to be fried. For smaller doughnuts, you may use a smaller cookie scoop.
Frequently Asked Questions
Can Ricotta Doughnuts be Made Gluten-Free?
Yes, simply substitute gluten flour with all-purpose gluten free flour. Just make sure that the gluten-free flour that you use has xanthan gum listed as an ingredient. Here are some great multi-purpose gluten-free flour mixes – Bob Reds Mill and King Arthur Flour.
Can I Use Reduced Fat Ricotta Cheese?
Although, I recommend using whole milk ricotta cheese, reduced fat ricotta cheese will also work in this recipe as well. I find that whole milk ricotta cheese adds more flavor and richness to these doughnuts.
Can Doughnut Batter be Made in Advance?
I would not recommend preparing the doughnut batter in advance. For light and airy doughnuts, I suggest making the batter right before you are ready to fry them.
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If you make this recipe, please make sure to let me know by tagging me @nourishedendeavors on Instagram or by leaving a comment in the comment section down below so I can find out how this recipe turned out for you! If you have any questions, ask away! I would love to answer your questions! Happy baking!
Easy Ricotta Doughnuts
These easy ricotta doughnuts are soft, fluffy and incredibly delish! Made with whole milk ricotta cheese, they literally melt in your mouth with each bite. For added texture and deliciousness, doughnuts are rolled in sugar. In 30 minutes or less, these scrumptious bites of yumminess makes for the perfect treat!
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Total Time: 30 minutes
- Yield: 22 Doughnuts 1x
Ingredients
Ricotta Doughnuts
- 1 1/4 Cups (156 g) Unbleached All-Purpose Flour
- 2 Teaspoons Baking Powder
- 1/4 Teaspoon Salt
- 1/4 Cup (50 g) Granulated Sugar
- 2 Large Eggs, Room Temperature
- 1 Cup (227 g) Whole Milk Ricotta Cheese, Room Temperature
- 1/4 Cup Buttermilk, Room Temperature
- 1 Teaspoon Vanilla Extract
- 6–8 Cups Neutral Flavored Oil i.e. Vegetable Oil
Assembly
- 1/3 Cup (67 g) Granulated Sugar
Instructions
- Line a cooling rack with two layers of paper towel and set near the side of the stove where doughnuts will be fried.
- In a deep-bottom medium saucepan under medium high heat, warm up the oil to 350F. Reduce the heat to medium and maintain the temperature of the oil at 350F. I find using a kitchen thermometer to be helpful with monitoring the temperature of the oil.
- In a large mixing bowl, whisk to combine the flour, baking powder, sugar and salt. In a small mixing bowl, whisk to combine the eggs, buttermilk, ricotta cheese and vanilla extract.
- Pour the wet batter into the bowl with the dry ingredients and mix just until doughnut batter comes together without any presence of unmixed flour.
- Using a 1 ounce (2 tablespoon) cookie scoop or large spoon, gently add 5-6 scoops of the batter into the heated oil. Fry the scoops of batter 2-3 minutes until golden brown in color.
- Transfer doughnuts to the paper towel lined cooling rack and repeat this process with the remaining batter until all of the doughnuts are fried.
Assembly
- Place granulated sugar in a small dish. Individually, roll each doughnut in the sugar to coat. Alternatively, doughnuts may be dusted with powdered sugar if preferred.
- Serve doughnuts as is or with a side of jam, fruit curd or chocolate sauce.
Notes
- Ricotta doughnuts are best eaten the day it is prepared.
- Recipe is easily adaptable and can be flavored with a variety of add-ins like lemon zest or spices like cinnamon or cardamom.
- May use a deep fryer in place of heating oil on the stovetop.
Elsa
These are hands down one of my favourite doughnut recipes! I always double it, and no matter who the recipients are, these doughnuts are a hit and I get asked to make more. Beautiful texture & taste, 10/10 recommend!
nourished endeavors
Aw! Thanks so much. I am so happy to hear that you enjoy my recipe!