Baked Lemon Ricotta Doughnuts
INGREDIENTS
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Serves 12 (24 doughnuts)
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Yeast Dough
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5 C flour + extra for dusting
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1/2 C + 3 T sugar
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1 pkg yeast
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zest of 2 lemons
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1 C lukewarm whole milk + extra for brushing
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1/3 C buttermilk @ room temperature
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2 eggs @ room temperature
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1 oz (2 T) butter, melted
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Lemon Ricotta Filling
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8 oz ricotta
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1/4 C sugar
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zest and juice of 1 lemon
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1 large egg
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Finishing
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4 oz (8 T) butter
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1 C sugar
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finely grated zest of 1 1/2 lemons
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