Donat Kuno Lemon Ricotta yang Mudah
These old fashioned donuts are so fresh and easy to make
Foto: Half Baked HarvestBahan-bahan
- 2 eggs
- 3/4 cup whole milk ricotta cheese
- 2 teaspoons pure vanilla extract
- 2 tablespoons unsalted butter, melted
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- zest of 1 Meyer lemon
- 2 cups powdered sugar
- juice of 2 Meyer lemons
- 1/4 cup mascarpone cheese at room temperature
- 1 teaspoon pure vanilla extract
Langkah-langkah
1. In a medium mixing bowl, beat together the eggs, ricotta, vanilla, and butter until smooth. Add the flour, baking powder, sugar, salt, and lemon zest and beat until just combined. Cover and let sit 10-15 minutes.2. Heat 2 inches of oil to 350 degrees F. 3. Lightly flour a work surface and roll out the dough to a 1/2-inch thickness. Using doughnut or cookie cutters, cut out round of dough. 4. Working in batches, use a slotted metal spoon or spatula to carefully place the doughnuts in the hot oil. Fry, flipping once, until light golden brown and puffed, 1 to 2 minutes per side. Drain on a paper towel lined plate. 5. To make the Glaze. In a medium bowl, beat together the powdered sugar, lemon juice, mascarpone, and vanilla until smooth and combined. If needed, thin the glaze by adding water, 1 tablespoon at a time, until desired consistency is reached. 6. Invert the doughnut into the glaze. Allow to set 5 minutes or so. Enjoy! These are best eaten the day of making, but taste great the next day too!
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