Ricotta and Cream Cheese Donuts

by KitchenRebel on April 18, 2014

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I think this Italian donut recipe is quite possibly be the easiest quickest donut recipe ever.

Dare I say foolproof? That is in no way a challenge for fools to prove me wrong! This recipe is so easy, hubby usually mixes this batter (he isn’t allowed to fry anything since burning down a kitchen, a story for another day)

Usually donuts or light pastries require a delicate touch and care when making them, not these, he usually beats the poor batter to death, but it always still turns out beautifully. Again, not a challenge!

I adapted LaDolce Dolls Zeppole recipe. This time I omitted the yogurt and used ricotta cheese and cream cheese. I think I might prefer this version without yogurt.

I used room temp cream cheese, ricotta and eggs.

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ingredients

1 cup whipped cream cheese (room temp)
1 cup ricotta cheese
2 eggs
1 cup flour
2 teaspoons baking powder
2 teaspoons vanilla, or vanilla pod scraped
oil for frying

instructions

  1. Heat oil
  2. Mix together cream cheese, ricotta, eggs and vanilla.
  3. Fold in flour and baking powder
  4. Drop spoonfuls into hot oil, keep em rolling for a 2-3 mins until golden brown and cooked all the way through
  5. Dust with powered sugar photo-19
  6. or coat with donut glaze (1 cup confectioners’ sugar, sifted to remove any lumps, mixed with 1-2 tablespoons milk)photo-34

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