Sweet Ricotta Doughnuts

For a sweet treat, just make sure the oil is deep and hot enough to make the dough inside fluffy and light. Bake these Sweet Ricotta Doughnuts recipe...

For a sweet treat, just make sure the oil is deep and hot enough to make the dough inside fluffy and light. You can use a wheat flour instead of gluten free, in which case leave out the xanthan gum.

 Sweet Ricotta Doughnuts by Phil Vickery

Preparation time: 10 minutes plus 30 minutes to drain the ricotta      Cooking time: 25 minutes   Doughnut ingredients

  • vegetable oil for deep frying
  • 250g ricotta cheese
  • 45g gluten free flour blend (see below)
  • 1/8th level tsp xanthan gum
  • 1 level tsp gluten free baking powder
  • 1tbsp. Total Sweet Xylitol
  • finely grated zest 1 lemon
  • 1 egg, beaten
  • 1 egg yolk
  Cinnamon dusting ingredients
  • 2tbsp. Total Sweet Xylitol
  • 1tsp cinnamon
  White & Brown Rice Flour Blend:
  • 175g mixture of half white rice flour with half brown
  • 175g potato starch
  • 150g tapioca flour/ starch
  1. Drain the ricotta: turn into a colander and leave to drain until dry, about 30 minutes or overnight.
  2. Heat the oil in a deep fat fryer to 180⁰C, or a deep sided pan filled one third with oil.
  3. Place the flour, xanthan gum, baking powder, xylitol and lemon zest into a bowl and mix together evenly. Add the egg and yolk; next add the drained ricotta cheese and again mix well.
  4. Spoon the dough into a piping bag (not fitted with a nozzle) and when the oil is hot, pipe small balls of dough straight into the hot oil. If you don’t have a piping bag, roll little balls of mixture between metal spoons and transfer to the oil.
  5. Cook a small batch at a time, swirling and turning with a slotted spoon so you get an even colour and until nice and golden: about 3- 4 minutes.
  6. Drain well on kitchen paper and then roll in cinnamon dusting while still warm.
  7. Serve warm and fresh straight away.

Phil Vickery 

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As a father, and general advocate of healthy living Phil appreciates the need to eat healthier, but as a chef he always wants to create dishes that look and taste amazing and in particular desserts that feel indulgent and a little bit naughty.

It is this cooking contradiction that has been the drive behind the creation of this collection of recipes, which aim to provide healthier alternatives that taste and look just as impressive as their traditional alternatives.

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