Italian Ricotta doughnuts with Orange Curd

Photographer: Adam
Makes approximately 18

The first mistake was deep frying, the second was sugar dipping, but by the time we drizzled these gorgeous golden treats with the buttery, zesty curd we were powerless to exercise restraint.

A beautiful pile of these doughnuts are perfect for sharing with friends, after your dinner party has retreated to the comfort of the couches and a roaring fire.  Helped along by one of Kurt’s delicious Espresso Martini’s (coming later this month) -the perfect finish to any midwinter feast!

Prepare the curd the day before (or at lease a few hours) in advance to allow it to cool and thicken.  Mix the filling and fry the doughnuts as close to serving as possible.


Orange Curd
3 large eggs
2 large egg yolks
1/2 cup sugar
1/3 cup freshly sqeezed orange juice
2 teaspoons finely grated orange zest
2 teaspoons finely grated lemon zest
150g cold unsalted butter, cut into cubes

Ricotta Doughnuts
1 egg, beaten
1 tbsp sugar
1 cup plain flour
3 tbsp milk
2 tsp baking powder
1 cup ricotta cheese
1 tsp finely grated lemon zest
vegetable oil for deep frying
½ cup caster sugar
1 tsp ground cinnamon
Icing sugar to dust (optional)


Orange Curd
1.In a metal bowl, whisk together the eggs and egg yolks.
2.Whisk in the sugar, orange juice and zests.
3. Set bowl over a saucepan of simmering water – keep stirring!
4. Add the butter one cube at a time, continue to stir constantly until the mixture thickens to coat the back of a spoon well.
5. Immediately strain the curd into a bowl. Allow to cool slightly, cover and refrigerate overnight.

Ricotta Doughnuts
1. Mix egg, sugar, flour, milk, ricotta and zest together in a large bowl.
2. Heat oil to around 170°C
3. Drop rounded teaspoonfuls into hot oil and deep fry, the doughnuts will turn themselves over when one side is done.
4. Fry until golden brown and cooked through adjust heat as needed (if they brown too quickly without cooking through)
5. Drain on paper towels to absorb any excess oil.
6. Mix cinnamon and sugar together in a large bowl
7. Roll warm, drained doughnuts in cinnamon sugar and place on a serving dish.
8. Dust with icing sugar if desired.