Italian Ricotta doughnuts with Orange Curd

Italian Ricotta doughnuts with Orange Curd


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.


Makes approximately 18
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.

10 thoughts on “Italian Ricotta doughnuts with Orange Curd”

  • Ricotta doughnuts with orange curd and espresso martinis – I think I want to work at F&P!

  • Oh gosh!!! Those looks super yummy. It’s a pity that I don’t like to deep-fry (I almost set a fire in my kitchen once!)… but I’ll try them in the oven! The curd is too appealing to me to resist!

  • Hi Christelle,

    Unfortunately I’m not too sure if baking would work. I think they might just flatten out into little dough cakes. Good luck though and let me know if you do have any luck (after all I could have twice as many if they were baked!) The curd is delicious with other baked goods though, try it with scones and cream!

  • I made these last night, unfortunately they were so delicious and so easy that I fear I’ll be making them a whole lot!
    So light, they are just little balls of goodness!
    Thanks so much for the recipe.

  • I appologise for the dangerous predicament I have put you in. You are not alone however the addiction is now widespread! Enjoy!

  • Hi Christelle,

    I don’t like deep frying either but I just did mine in a little saucepan filled about 1/3 with oil, got it up to the temperature and it wasn’t a worry at all… I was nervous at first!
    They also weren’t terribly oily either once drained on paper towel, just enough for the cinnamon sugar to stick!
    Good luck!

  • I have been making these for years. I also make them with yeast. This is also a croatian recipe that my mother in law gave to me. We also put sultanas in them. They are great when you have a party or you want to take to a dinner party. Don’t worry about the curd, they are just as good without. Happy cooking all…

  • Oh yum I love the sound of the saltanas! I totally agree they are the best for dinner parties. A little goes a long way and such a lovely dish for sharing. Happy cooking to you too.

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