This ricotta version of yellow cake will add some gussy flavor.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Additional Time: | 2 hrs 15 mins |
| Total Time: | 2 hrs 55 mins |
| Servings: | 24 |
| Yield: | 24 doughnuts |
Ingredients
- ¼ cup water
- 2 (.25 ounce) packages active dry yeast
- 8 cups all-purpose flour
- 8 large eggs
- ¾ cup butter, melted
- ½ cup white sugar
- 2 tablespoons white sugar
- 2 lemons, zested
- 6 cups vegetable oil for frying
Instructions
- Mix together water and yeast in a small bowl. Let stand until foamy, about 15 minutes.
- Combine flour, eggs, butter, 1/2 cup plus 2 tablespoons sugar, and lemon zest in a large bowl. Pour in yeast mixture. Knead by hand until dough comes together. Cover the bowl with a dish towel and let dough rise in a warm place until doubled in size, about 2 hours.
- Roll out dough into a large rectangle on a lightly floured work surface. Cut out diamond-shaped doughnuts using a small pastry wheel cutter. Brush off excess flour.
- Heat oil in a deep saucepan or wok over medium-high heat. Cook doughnuts in batches in hot oil until golden brown, about 1 minute per side. Drain on a paper towel-lined platter.
- To test if the oil is hot enough, dip in 1 piece of dough and observe the change of color. The color should change very quickly.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 297 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 5 g |
| Sodium | 65 mg |
| Sugars | 6 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe!