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.
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
Zeppole are Italian donuts. Like a cross between a donut and a fritter. Often made with ricotta cheese, or a choux-like pastry. Fried and dusted with sugar.
The lovely chefs from La Dolce Dolls shared their recipe with me. Their clever twist on the traditional recipe uses cream cheese and yogurt. So light and moist. Just perfect.
I had to Americanize the original UK recipe because of differences in ingredients like cream cheese and flour. English cream cheese softer than the dense block of cream cheese that is most commonly used here. So I used whipped cream cheese. You can buy ready whipped, or whip your own.
I used room temp cream cheese, yogurt and eggs.
ingredients
1 cup whipped cream cheese (room temp)
1 cup plain yogurt
2 eggs
1 cup flour
2 teaspoon baking powder
2 teaspoons vanilla, or vanilla pod scraped
oil for frying
These donuts had a mild delicate flavour. Remember there is no sugar in the batter. I would like to play around with flavouring next time I make these.
I want to invite friends over just so I can make this again.