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Ricotta Doughnuts with Lavender Vanilla Sugar

Ricotta Doughnuts with Lavender Vanilla Bean Sugar

These ricotta doughnuts are so light and fluffy, and they require less than 10 ingredients! They're coated in a lavender vanilla bean infused sugar, and they make a great addition to a weekend brunch or fun breakfast with a cup of coffee!

Course Breakfast, Breakfast/Snack, Brunch, Dessert
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 20 doughnuts
Author Molly | Spices in My DNA

Ingredients

For the doughnuts

  • 1 cup whole milk ricotta (don't use part skim)
  • 2 large eggs
  • 3 tablespoons sugar
  • 2 teaspoons vanilla
  • 1 1/4 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 quarts vegetable or canola oil, for frying

For the lavender vanilla bean sugar coating

  • 3/4 cup sugar
  • 1 tablespoon dried culinary lavender
  • 1 vanilla bean, seeds removed

Instructions

  1. Heat oil in a large pot or dutch oven fitted with a thermometer over medium to medium-high heat until it reaches 350℉. Line a baking sheet or wire rack with paper towels and set aside.

  2. Meanwhile, make the dough. In a medium bowl, whisk together the ricotta, eggs, sugar, and vanilla until smooth. Add the flour, baking powder, and salt and stir until combined.

  3. Wet your hands (it will prevent the dough from sticking), and roll the dough into 1-1 1/2 inch balls (smaller than a golf ball - they will puff up quite a bit!). You should get about 20 balls. Set them on a piece of wax or parchment paper while you wait for the oil to come to temperature.

  4. Make the sugar. Combine the sugar, lavender, and vanilla bean seeds in a large bowl and massage the lavender and vanilla bean seeds together until combined and fragrant. Set aside.

  5. Once oil comes to temperature, gently lower 5 or 6 balls into the hot oil and fry for 4-5 minutes until they are golden and puffy. Be sure not to overcrowd the pot, as the temperature will drop and your doughnuts won't cook all the way through. Drain on prepared baking sheet or rack for a few seconds, then toss the doughnuts in the lavender vanilla bean sugar until coated. Repeat with the remaining dough. Serve immediately!