So, I just took out my Tefal Snack Collection and played with doughnuts. It turned into a tart and summery little doughnut. They taste best the same day they are made, as they can become a little dry after a night’s time.
RICOTTA DOUGHNUTS WITH LEMON
22 DOUGHNUTS
DOUGHNUTS:
250 G RICOTTA
2 EGGS
1 TSP. VANILLA SUGAR
50 G SUGAR
JUICE OF 1 LEMON
240 G FLOUR
1 TSP. BAKING SODA
1 PINCH OF SALT
Mix ricotta, vanilla sugar, sugar, egg and lemon juice into a cohesive mass with a whisk.
Add flour, baking soda and salt and fold it in with a rubber spatula.
Put the batter into a piping bag and cut a hole of approx. 1.5 cm. at the tip.
Heat the doughnut iron and fill the batter into the moulds.
Bake the doughnuts for approx. 10 mins until they are baked through and golden brown.
Allow them to cool off completely on a rack.
GLAZE:
120 G ICING SUGAR
JUICE OF 1 LEMON
EDIBLE GOLD DUST
Mix a glaze of icing sugar and lemon juice.
Dip the doughnuts into the glaze and shake off excess icing. If the glaze covers the hole, you can breathe lightly to free it
Sprinkle with a little edible gold dust … it can be done with a clean brush.
Enjoy!
