White Chocolate Ricotta Donuts
These homemade baked White Chocolate Ricotta Donuts are moist, fluffy and topped with crunchy pistachios or almonds, and will spare you the guilt of deep frying!
Servings: 10 small donuts
- 2 tbsp butter (30g) melted
- 1 egg
- ½ cup granulated sugar (100g)
- 1½ cup all-purpose flour (190g)
- ½ cup fresh ricotta (125g)
- ⅓ cup milk (80 mL)
- 1½ tsp. baking powder
- ¼ tsp. salt
- 1 tsp. vanilla extract
- 150 g white chocolate diced
- pistachios crushed (optional)
- almonds sliced almonds (optional)
Preheat the oven to 175°C (350F) and lightly spray a donut tray with non-stick spray.
In a medium-bowl, sift flour, salt, and baking powder, mix well and set aside.
In a large mixing bowl, mix melted butter and sugar. Add egg and vanilla extract and mix well (2-3 minutes). Add milk and ricotta and mix well to combine.
Add dry ingredients to wet ingredients in two additions, mixing after each addition until just combined. Do not over-mix the batter. Batter should be thick.
Place batter into a piping bag and snip off the tip. Pipe batter into donut tray cavities, filling until ⅔ full.
Bake for 15-20 minutes until a toothpick inserted into the center comes out clean and donuts are slightly golden brown. Allow to cool for 5-10 minutes then transfer to a wire rack to finish off cooling. In the meantime, prepare white chocolate glaze.
Place diced chocolate into a microwave-safe bowl and heat at 30 second increments, stirring with a fork after each pause until chocolate is smooth and melted.
Dip each donut into melted chocolate and sprinkle with crushed pistachios or sliced almonds as desired.
Calories: 224kcal | Carbohydrates: 34g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 163mg | Potassium: 98mg | Fiber: 1g | Sugar: 20g | Vitamin A: 101IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 1mg