Cheats Ricotta Doughnuts with Lemon Curd Cream
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Cheats Ricotta Doughnuts with Lemon Curd Cream
Recipe By Courtney Roulston
Ingredients
100 g Coles self-raising flour
½ tsp baking power
200 g Coles smooth ricotta
pinch sea salt
1 tsp vanilla bean paste
1 tbs caster sugar, plus ½ cup extra for dusting
2 free-range eggs
3 cups Squeaky Gate extra virgin olive oil for frying
200 g Coles premium lemon curd
150 ml thickened cream
Method
Sift the flour and baking powder into a mixing bowl. Whisk in the ricotta, salt, vanilla, caster sugar and eggs until you have a smooth batter. Set aside in the fridge to rest for 30 minutes.
Meanwhile whip the cream to soft peaks and stir through the lemon curd. Place the mixture into a piping bag and set aside in the fridge.
Heat the oil to 170 degrees (°C) in a medium sized pot. Gently lower tablespoon-sized balls of the dough into the oil an fry in batches for 3-4 minutes, or until puffed and golden. Drain on kitchen paper and repeat with all the dough. Roll the outside in caster sugar while they are still warm and place into a tray lined with paper for serving and allow to cool slightly.
Pipe some of the lemon cream into the middle of the doughnuts and serve.
