Iced Lemon Ricotta Donuts

1. 1

   For the donuts:

2. 2

   Preheat the oven to 350u00b0F and grease a 6-cavity donut pan.

3. 3

   In a large bowl, whisk together the flour, sugar, baking powder and salt. Set aside.

4. 4

   In a smaller bowl, whisk together the ricotta cheese, eggs, olive oil, milk, lemon juice and lemon zest.

5. 5

   Gradually add the wet ingredients to the dry ingredients, mixing with a wooden spoon until combined.

6. 6

   Pipe or spoon the donut batter into the donut pan, filling each cavity almost to the top.

7. 7

   Bake at 350u00b0F for 12-14 minutes, until the tops of the donuts spring back when touched. Let cool in the pan for 5 minutes, then transfer the donuts to a cooling rack. Use the remaining dough to fill the donut pan to make 6 more donuts.

8. 8

   Cool the donuts completely before icing.

9. 9

   For the icing:

10. 10

    In a small bowl, whisk together the milk, lemon juice and lemon zest. Gradually whisk in the powdered sugar, and continue whisking until combined. (Note: If the icing is too thick, add a teaspoon of milk.)

11. 11

    Dip each donut into the icing, then return to the cooling rack.

12. 12

    Let the icing set before enjoying!

* Per serving · 4 servings · Values may vary.

No additional tips available.