Lemon Ricotta Doughnuts with Honey Chamomile Syrup

lemon chamomile doughnuts

A big hello from Manila! I’ve been here for a week and practically everything I’ve eaten has been amazing. I love visiting the local markets anywhere I go travelling – from New York to Penang-  and of course the Bondi farmers market is part of my weekend ritual. I love seeing exotic tropical fruits and locally grown vegetables, homemade pickles and preserves and street food cooked fresh in front of your eyes. The last time I visited before I left Sydney, I was excited to find fresh chamomile flowers, and I just knew I wanted to do something tasty and pretty with them.

lemon chamomile doughnuts

Most people have tried chamomile tea, but the flowers can also be used fresh or dried and have some pretty incredible health benefits. Chamomile is anti-inflammatory, anti-microbial and high in anti-oxidants, which make it soothing for burns and cuts, colds and flu, stomach aches and even PMS! It’s also great for your skin and hair, and because it is caffeine free, can help you get a good night’s sleep.

lemon chamomile doughnuts

My newest favourite last minute dessert is Ricotta Doughnuts – did you know you can have fresh homemade doughnuts in less than 20 minutes? They are really very easy. No need to wait for a yeasted dough to rise and they turn out super light and fluffy. I stuck to a classic flavour combination that I knew would be lovely – honey, lemon and chamomile. If you can’t find chamomile flowers, this recipe can also work with chamomile tea. And of course, they are best enjoyed with a nice cup of tea!

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lemon chamomile doughnuts

Lemon Ricotta Doughnuts with Honey Chamomile Syrup

Makes 25-35 depending on their size

  • 180g plain flour
  • 2 teaspoons baking powder
  • 60g caster sugar
  • 3 eggs
  • 250g 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
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.

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