Italian Lemon-Ricotta Doughnuts with Chocolate Sauce Recipe

Name: Italian Lemon-Ricotta Doughnuts with Chocolate Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Approximately 24 doughnuts
Ingredients: 300 mL (1¼ cups) all-purpose flour; 10 mL (2 tsp) baking powder; 60 mL (¼ cup) sugar; 3 large eggs; 225 g (1 cup) Saputo Ricotta di Campagna cheese; 5 mL (1 tsp) vanilla extract; Zest of one lemon; 1 L (4 cups) vegetable oil; 200 g 70% dark chocolate; 125 mL (½ cup) 35% cream; 125 mL (½ cup) milk; 45 mL (3 tbsp) golden corn syrup; 2.5 mL (½ tsp) vanilla extract

Ingredients

300 mL (1¼ cups) all-purpose flour
10 mL (2 tsp) baking powder
60 mL (¼ cup) sugar
3 large eggs
225 g (1 cup) Saputo Ricotta di Campagna cheese
5 mL (1 tsp) vanilla extract
Zest of one lemon
1 L (4 cups) vegetable oil
200 g 70% dark chocolate
125 mL (½ cup) 35% cream
125 mL (½ cup) milk
45 mL (3 tbsp) golden corn syrup
2.5 mL (½ tsp) vanilla extract

	PREP TIME 20m	COOK TIME 15m	TOTAL TIME 35m
YIELD Approximately 24 doughnuts

Instructions

Prepare the doughnut dough. Sift the flour and baking powder together in a medium-sized bowl. Add the sugar, eggs, Ricotta cheese, vanilla and lemon zest. Beat the mixture thoroughly until it becomes smooth.
Heat the vegetable oil in a pot over medium-high heat. Using a teaspoon (15 mL), form small balls of dough and drop them gently into the oil. Deep-fry for around 3 minutes per side, or until the doughnuts become golden. Place the doughnuts on paper towel to dry.
Prepare the chocolate sauce by melting all ingredients in a double-boiler, stirring continuously until the mixture becomes smooth and shiny.
Let the doughnuts cool for around 5 minutes before serving with chocolate sauce.

Desserts