Ahhh Valentine’s Day. Since I can remember, I have not been a fan of the nauseating commercialism that surrounds the 14th of February. I’m fairly certain I’ve never posted anything heart-shaped on this blog! The boy and I have never even been on the same side of the country to actually spend it together. Showing love to your partner and friends on just one day of the year is, frankly, not good enough. As I’ve said before, I think it’s the small thoughtful gestures shown on a regular basis that are truly appreciated.
So there will be no bouquets of roses around here this week. But a bouquet of ricotta doughnuts? Well that’s different! I can almost guarantee your Valentine (or your friends) will love a homemade gift, and these ricotta doughnuts are perfect.
They’re easy to make, but super cute and delicious – just mix everything all in one bowl – no rising, rolling or proving here! The recipe came from fellow blogger Lara Ferroni’s great book. These ricotta doughnuts are some of the lightest and fluffiest to have ever come out of my kitchen. This is now my go to recipe because it’s so simple and delicious.
You can whip up a batch of fresh, piping hot doughnuts on the spot on a random weeknight or for your dinner party guests.
The recipe itself is super versatile as well. I experimented with fresh raspberry in these ricotta doughnuts as an alternative to jam and I think it worked really well. I served them with a simple dusting of icing sugar but if you want to get even more fancy, try a honey and rosewater glaze. You could also serve these little doughnuts with white or dark chocolate dipping sauce to turn this into a decadent and romantic dessert.
Related Post: Mulled Wine Glazed Doughnuts
Raspberry Ricotta Doughnuts
I can almost guarantee your Valentine (or your friends) will love a homemade gift, and these Raspberry Ricotta Doughnuts are perfect.
- 180 g plain flour
- 2 teaspoons baking powder
- 60 g caster sugar
- 3 eggs
- 250 g ricotta
- 1 teaspoon vanilla extract
- 75 g raspberries, fresh or frozen, roughly chopped
- Vegetable oil for frying
- Icing sugar and fresh raspberries, for serving
Sift the flour and baking powder into a medium size bowl. Add the sugar, eggs, ricotta and vanilla extract and stir to combine, being careful not to overmix. This batter can be used immediately or covered and refrigerated for up to 1 day.
Heat vegetable oil in a saucepan or deep fryer until it reaches 180°C (360°F) on a candy thermometer. Stir chopped raspberries into mixture just before you are ready to start cooking. Drop tablespoonfuls of mixture into the hot oil (I used a small ice cream scoop for this) and cook until light golden brown.
Remove from oil with a slotted spoon and drain on absorbent paper. Repeat with remaining batter and allow to cool slightly before glazing or dusting with icing sugar and eating. Doughnuts taste best on the day they are made.
Adapted from Doughnuts by Lara Ferroni