Instructions

1. Doughnuts:
2. In a large bowl combine 2 cups All-purpose flour, ¾ cup sugar, 2 tablespoons baking powder, ¼ teaspoon salt.
3. Add to dry ingredients, 2 tablespoons lemon zest, 5 large eggs, Ricotta cheese and vanilla extract, mix until combined, set aside.
4. In a large saucepan, preheat oil to 350°F. Prepare a cookie sheet with paper towel to drain doughnuts as they come out of the hot oil.
5. When oil reaches 350* Scoop small amounts of dough into the oil. You can use a small ice cream scoop to make them uniform. Add 4-5 pieces at a time and fry until golden brown, about 7 minutes. Make sure you keep an eye on the temperature, if oil is too hot, doughnuts will turn golden brown but the center may still be raw. Remove from oil and drain in paper towel. Repeat until done will all the dough.
6. While still hot, toss doughnuts with sugar and serve with Lemon Curd*.
7. *Optional
8. Lemon Curd:
9. In a large bowl of a stand mixer, cream butter and sugar until light and fluffy.
10. Add eggs and egg yolks, one a time. Add lemon zest, juice, and salt.
11. Transfer mixture to a saucepan and cook at low-medium heat until thick and creamy, stirring constantly. The mixture will look curd while cooking, but it will come together after cooking for a while. Remove from heat and cool. Refrigerate.*
12. *Additional Tip: Cover the curd placing plastic wrap right on top of curd to prevent it from forming a skin.

• Recipe Type : BreakfastPastries & Tarts