Italian ricotta doughnuts with citrus curd
Italian ricotta doughnuts are light, golden sweet treats made with fresh ricotta, eggs and sugar, served with a tangy homemade citrus curd. The Thermomix whips the ricotta batter silky smooth and cooks the lemon curd with precise heat control, so every doughnut turns out airy and every spoonful of curd is velvety without curdling.
About this recipe
Italian ricotta doughnuts with citrus curd are a delightful dessert you can easily master with the Thermomix TM7, and this recipe proves why an all-in-one kitchen machine is perfect for Italian baking. The secret lies in the ricotta itself: whipped until creamy, it creates doughnuts with an incredibly light, almost molten interior that traditional mixing rarely achieves. The Thermomix TM7 handles both components effortlessly. First it blends the ricotta with eggs, sugar and flour into a silky batter without overworking the gluten. Meanwhile, the citrus curd, made with fresh lemon juice, caster sugar, butter and egg yolks, cooks gently under precise temperature control until it becomes a glossy, velvety sauce that never curdles. Searching for ricotta doughnut recipes online is popular, but this version stands out because the machine guarantees consistency every single time. Serve these golden treats warm at a festive dinner, a Sunday brunch or an afternoon gathering, with the warm curd poured generously over the top or offered alongside for dipping.
Preparation tips
- Make the citrus curd a day ahead so it thickens properly in the fridge; the lemon flavour deepens overnight and it becomes beautifully spoonable over the warm ricotta doughnuts.
- Fry the doughnuts in small batches and avoid overcrowding the pan, otherwise the oil temperature drops and the doughnuts turn greasy rather than golden and light.
- For a lighter version, replace part of the ricotta with thick Greek yogurt, and let the kids roll the finished doughnuts in caster sugar while still warm for extra stickiness and fun.
- Store any leftover curd in a sterilised jar in the fridge and use it within a week; it also tastes wonderful on pancakes, scones or warm brioche.
Recipe variations
- Lactose-free variation: use lactose-free ricotta and plant-based butter for both the doughnuts and the citrus curd, keeping the same quantities so the fluffy texture and glossy curd remain intact.
- Festive winter variation: swap the lemon juice for a mix of orange and mandarin juice and add a pinch of cinnamon to the sugar coating for a Christmas-inspired citrus twist.
Thermomix TM7 Benefits
- Weighing precision - The Thermomix built-in scale weighs the ricotta and flour directly in the bowl for consistent doughnuts every batch. [Built-in Scale]
- Silky batter - The TM7 mixes the ricotta with eggs into a smooth, lump-free batter in seconds. [Multi-Function]
- Perfect whipping - With the butterfly whisk, the Thermomix whips the egg whites into airy peaks for feather-light doughnuts. [Whipping]. [Multi-Function]
- Gentle cooking - The Thermomix heats the lemon curd at controlled temperature so the butter and egg yolks thicken without curdling. [Temperature Control]
- Easy cleaning - After frying, the TM7 bowl and blade rinse clean quickly, leaving less washing up than saucepans and whisks. [Easy Cleaning]. [Easy Cleanup]
Ingredients
- full cream milk
- white vinegar
- orange juice
- lemon juice
- caster sugar
- unsalted butter
- eggs
- egg
- caster sugar
- plain flour