Lemon and ricotta come together in this delicious homemade donut hole recipe! This sweet breakfast begins with a simple ricotta batter and is fried in oil. Then the donut holes are stuffed with lemon curd for a combination that you will be drooling over!
I’ve been a fan of making baked donuts for a long time, but a few months ago I tried frying donuts at home. It is so much fun and so delicious!
These donuts holes take a little time and effort to make, but it’s so worth it. I promise!
I love pancakes made with ricotta cheese, so I decided to give it a try as a donut. It worked perfectly! If ricotta cheese in a donut sounds weird to you, don’t worry! It doesn’t taste different but it adds such an amazing texture and consistency to the donuts. Plus it is absolutely perfect when paired with lemon.
After frying up the donut holes, wait until they are cool enough to handle and then fill them with lemon curd filling. Your mouth will be filled with flavor when you take a bite!
A dusting of powdered sugar is the final touch on these beauties. You’ll definitely want to save any of the lemon filling you have leftover after you stuff the donut holes. Trust me, you’ll want extra to dunk the donuts in as well!
I think these Lemon-Stuffed Ricotta Donuts would be perfect for breakfast this weekend! Don’t you? Fry up a batch of these tasty little bites, your family will love you for it.
- 3-4 lemons
- 4 eggs
- 1 1/2 cups sugar
- 1/2 cup butter
- 1 1/2 cup flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup ricotta cheese
- 2 large eggs
- 2 tbsp sugar
- Canola oil (for frying)
- Powdered sugar (to dust the donuts with)
- Zest the lemons and then juice them. You will need about 1/2 cup of lemon juice. Set aside.
- In a heat-safe bowl that is the right size to set on top of a sauce pan (or a double boiler if you have one), whisk the eggs. Add the sugar and whisk until combined. Stir in the lemon juice and lemon zest. Fill your sauce pan with about an inch of water and bring to a simmer. Place the bowl of lemon mixture over the sauce pan and stir until thickened, about 10 minutes.
- Cut your butter into slices and add one slice at a time, stirring until melted. Once all the butter has melted, strain the curd. Place in a storage container and refrigerate until you are ready to use.
- In a small bowl, mix together the flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer, combine the ricotta cheese, eggs and sugar. Mix until blended. Stir the dry ingredients into the wet ingredients.
- In a deep, heavy-bottomed pot, heat the oil over medium high heat (fill the pot so that the oil is about 1 1/2 inches deep). Place a paper towel on a plate to transfer the donut holes to once they are fried.
- When the oil is hot, flour your hands and take about a tablespoon of dough at a time, rolling it into a ball and dropping into the oil. It's easiest to fry 4-5 at a time. Turn occasionally, frying until golden brown (about 3-4 minutes).
- Place the fried donut holes on the plate and let cool until they are easy to handle.
- Use a syringe or frosting bag with a skinny tip to insert the lemon filling into each donut hole. You will probably have extra lemon filling, but you can dip the donuts in it or just eat it plain. It's so good!
- Dust the donut holes with powdered sugar and serve.