Ricotta doughnuts

Name: Ricotta doughnuts - Saveta P.
Ingredients: 500 g flour; 2 eggs; 1 box ricotta (room temperature); 50 g butter (room temperature); 1 box creamy; full; fat yogurt (room temperature); zest of one orange and one lemon; essence of rum and vanilla; warm milk; 3; 4 tablespoons sugar; 1 packet dry yeast

Dessert - Ricotta doughnuts by Saveta P. - Recipia

Ricotta doughnuts are made from a soft, yeast-based dough that includes ricotta, full-fat yogurt, butter, and citrus zest. The dough remains slightly sticky, which is normal. It's important not to add too much flour when kneading after proofing, as this can make the doughnuts dense. Once the dough has risen, it is shaped, allowed to proof a bit more, and then fried in hot oil. Quick Info Total time: not specified in the original recipe; depends on the proofing time and the pace at which the doughnuts are shaped and fried Preparation time: not specified Cooking time: not specified; the doughnuts are fried in hot oil Servings: number not specified and depends on the size of the doughnuts Difficulty: medium Recipe type: fried dessert with yeast dough Ingredients For the dough: 500 g flour 2 eggs 1 container of ricotta, at room temperature 50 g butter, at room temperature 1 container of creamy, full-fat yogurt, at room temperature Zest of 1 orange Zest of 1 lemon Rum essence Vanilla essence 3-4 tablespoons sugar Warm milk, as needed for the dough For the starter: 1 packet of dry yeast 2 teaspoons sugar, taken from the sugar quantity 1 tablespoon flour, taken from the flour quantity A little warm milk For frying: Oil, in sufficient quantity for frying The exact amounts of ricotta, yogurt, milk, essence, and oil are not mentioned in the original recipe. Milk is added gradually, depending on the consistency of the dough. Preparation Method 1. Prepare the starter Place the dry yeast in a small bowl. Add the 2 teaspoons of sugar, 1 tablespoon of flour, and a little warm milk. Mix until you have a smooth mixture. Leave the starter in a warm place until it starts to bubble on the surface. This is a sign that the yeast has activated and can be used in the dough. 2. Mix the dough ingredients In a large bowl, combine the flour, eggs, ricotta, softened butter, full-fat yogurt, orange and lemon zest, rum essence, vanilla essence, and the remaining sugar. Add the activated starter and start to mix the ingredients. Do not add all the milk yet. 3. Gradually add the milk Pour in the warm milk a little at a time, mixing after each addition. Stop when the dough is smooth, soft, and slightly sticky. The amount of milk may vary, as ricotta and yogurt do not always have the same consistency. The dough should not be hard or dry. If too much flour is added at this stage, the doughnuts will be denser. 4. Let the dough proof Grease the dough with a little oil, then cover the bowl and leave it in a warm place until it increases in volume. The proofing time is not specified in the original recipe. It's more useful to watch the dough than the clock: when it has visibly risen, it can be processed further. 5. Briefly knead after proofing When the dough has risen, knead it briefly, just enough to gather it. Do not add much flour at this point. The dough will still be soft and slightly sticky, but this consistency helps achieve fluffier doughnuts. If needed, work with a little oil on your hands, without loading the dough with flour. 6. Shape the doughnuts Shape the dough into the desired form. The recipe does not specify a particular shape, so the doughnuts can be shaped according to preference. Place them aside and allow them to proof a bit more before frying. Do not skip this step, as the dough needs a little time to relax and rise again after shaping. 7. Fry the doughnuts Fry the doughnuts in hot oil. Turn them so they brown on both sides. The recipe does not specify an exact frying time. This depends on the size of the doughnuts and the oil temperature. It is important that the oil is hot before starting, but the doughnuts should be monitored to ensure they do not brown too quickly on the outside. 8. Remove excess oil Remove the fried doughnuts and place them on paper towels. Let them sit for a moment to absorb the excess oil. Why I make this recipe often I love this dough because the ricotta and yogurt give it a soft texture without needing to knead it too much. The orange and lemon zest are subtly present, and the combination with vanilla and rum is perfect for a fried dessert. This recipe is useful when I want proofed doughnuts but don’t want to prepare a very stiff dough. The only thing I pay attention to is the amount of flour added after proofing. If the dough is still a bit sticky, it does not mean it needs to be loaded with flour. Tips and Variations Tips Use ricotta, yogurt, and butter at room temperature. Cold ingredients can slow down proofing and make mixing more difficult. The milk should be warm, not hot. Add it gradually, as no exact amount is given, and not all types of flour absorb liquid the same way. Wait for the starter to bubble before adding it to the dough. If no bubbles appear, the yeast may not have activated sufficiently. Do not add too much flour when kneading the dough after proofing. To make it easier to work with, you can grease it with a little oil, as indicated in the recipe. Allow the doughnuts to proof a little more even after shaping. This step is part of the original method and contributes to the texture of the dough. Substitutions The recipe does not provide substitutions for ricotta, yogurt, butter, or the flavors used. To maintain the proportions and texture of the dough, it is better to use the indicated ingredients. If you do not have an exact amount of milk prepared, add it gradually until the dough becomes soft and smooth. Do not pour it all in at once. Variations You can shape the doughnuts as desired since the recipe does not specify a unique shape. The size difference will affect the frying time, so larger doughnuts should be monitored closely. Flavors can be adjusted using the rum and vanilla essence in the amounts you prefer, without changing the base of the recipe. The orange and lemon zest should be kept together for the specific taste of the dough. Serving Ideas The doughnuts can be served after being left on paper towels to absorb the excess oil. The original recipe does not mention a specific filling or topping, so they can be enjoyed plain. Frequently Asked Questions Why is the dough sticky? The dough is normally soft and slightly sticky because it contains ricotta, yogurt, and milk. Do not try to turn it into a hard dough by adding too much flour. After proofing, knead it briefly and use a little oil to shape it. How much milk should be added? The recipe does not provide a fixed amount. Milk is added gradually until the dough becomes smooth, soft, and slightly sticky. Stop when it reaches this consistency. How do I know if the starter is activated? Bubbles should appear on the surface of the starter. This is the sign to look for in the recipe and indicates that the yeast has started to work. How long should the dough be left to proof? The exact time is not mentioned. The dough should be left in a warm place until it rises. After shaping, the doughnuts are left to proof a little more before frying. Why did the doughnuts turn out hard? It is likely that too much flour was added, especially after the first proofing. The dough should remain soft, and the kneading after proofing should be brief. Nutritional Values The values are approximate and cannot be calculated precisely, as the recipe does not mention the weight of the ricotta container, the yogurt weight, the amount of milk, the amount of absorbed oil, and the final number of doughnuts. As a guideline, a doughnut weighing about 70-80 g may contain around 250-350 kcal, depending on size and how much oil it absorbs. Approximately, for such a serving: Calories: about 250-350 kcal Protein: about 6-9 g Carbohydrates: about 30-42 g Fat: about 10-18 g These values are indicative. The fat content increases with the amount of butter, fat from yogurt and ricotta, as well as the oil absorbed during frying. Storage and Reheating Doughnuts are best fresh, after being drained on paper towels and cooled slightly. If any remain, store them in a closed container at room temperature for a short period. When reheating, warm them slightly, just enough so they are no longer cold. Do not overheat them, as the dough may dry out. Being fried and proofed doughnuts, the texture is more pleasant on the day they are made.

Ricotta doughnuts

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