My newest favourite last minute dessert is Ricotta Doughnuts! Did you know you can have fresh homemade doughnuts in less than 20 minutes? These little donuts are crisp on the outside but pillowy soft inside. No need to wait for a yeasted dough to rise and they turn out light and fluffy every time. They’re perfect on their own, or with a dusting of icing sugar. But to take it to the next level, this Honey and Chamomile Syrup is so delicious!
I first dreamed up this recipe after a trip to my local farmers’ market in Bondi. Markets are one of my favourite parts of travelling – from Ho Chi Minh City to San Francisco, from Penang to New York, and even Manila. I always head straight for the stalls to see exotic tropical fruits and locally grown vegetables, homemade pickles, preserves. I especially love seeing street food cooked right in front of you. Back home, finding fresh chamomile flowers at the farmers’ market felt like such a treat! I knew I had to create something tasty and pretty with them.
Most people know chamomile as a calming tea, but the fresh or dried flowers are also wonderful in cooking. Chamomile also has some impressive health benefits! I know it’s the first thing I turn to at any sign of a cold or sore throat. Chamomile is naturally anti-inflammatory, antimicrobial and rich in antioxidants, which makes it soothing for the skin, digestive system and even PMS. Plus, because it’s caffeine-free, it can help you wind down for a good night’s sleep.
For these doughnuts I stuck to a classic flavour combination I knew would shine: honey, lemon and chamomile. If you can’t find fresh chamomile flowers, don’t worry! Chamomile tea works beautifully here too.
These ricotta doughnuts are crisp and golden on the outside, soft and airy on the inside. Lightly flavoured with a little lemon zest and served warm. Drizzle with the honey-chamomile syrup, a few chamomile petals and a little lemon zest for an easy but stunning presentation. And of course, it’s not complete without a hot cup of tea!
They’re the kind of dessert that feels special yet effortless. Absolutely ideal for spring entertaining, a fancy brunch at home, or an afternoon treat with tea.
Related Post: Dutch Baby Pancake with Chamomile Infused Honey
Lemon Ricotta Doughnuts with Honey Chamomile Syrup
Make these light and fluffy lemon ricotta doughnuts with honey chamomile syrup in under 20 minutes – an easy, beautiful edible flower recipe for spring.
Ingredients
- 180 g plain flour
- 2 teaspoons baking powder
- 60 g caster sugar
- 3 eggs
- 250 g ricotta
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Vegetable oil, for frying
- 1/2 cup honey
- 1/4 cup fresh or dried chamomile flowers, or 1 chamomile tea bag
- Extra lemon zest and chamomile flowers, to serve
Instructions
Sift the flour and baking powder into a medium size bowl. Add the sugar, eggs, ricotta, vanilla extract and lemon zest 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. Drop tablespoonfuls of mixture into the hot oil (I used a small ice cream scoop for this) and cook until light golden brown. Remove doughnuts from oil with a slotted spoon and drain on absorbent paper. Repeat with remaining batter and allow to cool slightly.
In the meantime, heat the honey in a small saucepan until small bubbles form and add the flowers or tea. Allow to steep for 5-10 minutes. Drizzle warm syrup over the doughnuts and top with extra lemon zest and chamomile flowers. Doughnuts taste best on the day they are made. Makes 25-30 donuts depending on their size.