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Baked lemon ricotta doughnuts

Emma Knowles
  • 0 minutes
  • Serves 12

INGREDIENTS

3 1/2

Lemon, rind of

1

Of 1 lemon, rind and juice

3

Egg

220 g

Caster sugar

195 g

Castor sugar, raw

750 g

Plain flour

7 g

Yeast, dried

150 g

Butter

80 milliliters

Buttermilk

250 milliliters

Milk

250 g

Ricotta

30 g

M cedro, finely chopped