40 minutes
Ricotta Donuts with Zesty Egg Curd by Naughty Nonna's
Serves: 6 PeopleLight, fluffy ricotta donuts rolled in sugar and paired with a silky, citrus-spiked egg curd, this recipe is Autumn baking at its most indulgent. Made with St. Ewe Original Large Free Range Eggs, these donuts are golden, airy, and full of flavour, while the lemon-orange curd adds a zingy contrast. Perfect for sharing, dipping, or filling, they’re a proper treat that brings comfort and joy to the season.
This recipe was created by Jade at Naughty Nonna's in collaboration with St. Ewe Free Range Eggs
Instructions
- - Step 1Begin by making the Egg Curd: In a heatproof bowl, whisk 4 large egg yolks, 150g sugar, citrus juice, and zests of 1 Lemon and 1 Orange.
- - Step 2Place over a pan of gently simmering water, whisking constantly until thickened (about 8–10 minutes).
- - Step 3Whisk in butter a few cubes at a time until glossy. Strain through a sieve for a silky texture. Chill until set.
- - Step 4Prepare the Donut Batter: In a bowl, whisk ricotta, 100g sugar, and 2 large eggs until smooth.
- - Step 5Fold in flour, baking powder, salt, vanilla, zests of 1 Lemon and 1 Orange until just combined (don’t overmix).
- - Step 6Dilute saffron threads in warm water and stir through the batter at the end for a subtle honeyed, floral flavour. Batter will be soft and spoon-able.
- - Step 7Fry the Donuts: Heat oil in a deep pan to 170°C - you can see the oil swirling. Using two spoons, pop dollops of batter straight into the hot oil. Fry 3–4 minutes, turning until deep golden.
- - Step 8Drain on kitchen paper, then roll warm donuts in extra caster sugar.
- - Step 9Serve: Pile donuts high on a plate. Serve alongside a bowl of zesty egg curd for dipping, or pipe a little curd inside each donut for extra indulgence.
Ingredients
- 6 Original Large Egg
- 250 grams Ricotta
- 250 grams Caster Sugar
- 150 grams Plain Flour
- 100 grams Unsalted Butter Roughly Chopped
- 1 1/2 tsp. Baking Powder
- 1/2 tsp. Salt
- 1 tsp. Vanilla Extract
- 2 Lemon Zest
- 2 Orange Zest
- pinch Saffron Threads
- 2 Tbsp. Warm Water
- Sunflower Oil
- 100 ml Lemon Juice
- 50 ml Orange Juice
