Okay, let’s settle something right now: you don’t need yeast, proofing time, or a fancy stand mixer to make real doughnuts at home. Ricotta Doughnuts prove that in about 25 minutes flat.
I started making these on lazy weekend mornings when I wanted something special without committing my entire day to it. Soft, fluffy, slightly sweet, and dusted in powdered sugar, they disappear fast.
Servings: 18 doughnut holes | Prep time: 5 minutes | Cook time: 20 minutes | Total time: 25 minutes
Why This Ricotta Doughnuts Recipe Works So Well
Ever wonder why ricotta makes baked goods so incredibly moist? The cheese adds richness and structure without needing yeast to do the heavy lifting. That’s exactly what makes this recipe so fast.
These doughnuts also skip the entire proofing process completely. No waiting around for dough to rise, which means you’re eating warm, fresh doughnuts way sooner than you’d expect.
What You’ll Need for Ricotta Doughnuts
This ingredient list stays short and totally beginner-friendly. Nothing exotic here, just simple pantry staples that come together into something genuinely impressive.
- Whole milk ricotta cheese – 10 ounces
- Eggs – 2 large
- All-purpose flour – 1 1/2 cups
- Baking soda – 1 teaspoon
- Salt – 1/4 teaspoon
- Granulated sugar – 1/4 cup
- Vanilla extract – 1 teaspoon
- Oil for frying – about 5 cups
- Powdered sugar – 2 to 3 tablespoons, for topping
Use whole milk ricotta here, not the part-skim version. It genuinely makes a noticeable difference in richness and texture.
How to Make Ricotta Doughnuts, Step by Step
Let’s slow down and walk through each stage carefully. This recipe moves fast once you start frying, so a little prep beforehand makes everything run smoothly.
Step 1: Heat Your Frying Oil to the Right Temperature
Pour about five cups of oil into a medium pot or deep skillet. Heat it over medium heat until it reaches somewhere between 320 and 330°F on a thermometer.
Have you ever fried something at too high a temperature? The outside darkens fast while the inside stays raw and doughy. Keeping the oil in this lower range prevents that exact problem.
Step 2: Set Up Your Cooling Station First
Grab a wire rack and cover it with a couple of paper towels. Set this up near your stove before you start frying, since you’ll need it the moment doughnuts come out of the oil.
This little bit of prep saves you from scrambling later with hot oil dripping everywhere. IMO, having everything ready beforehand makes the entire frying process feel far less chaotic.
Step 3: Whisk Together the Wet Ingredients
In a large mixing bowl, whisk together the ricotta cheese, vanilla extract, granulated sugar, and eggs. Keep whisking until everything looks fully incorporated and smooth, with no streaks of egg remaining.
This base gives the doughnuts their signature moist, tender texture. Take your time here, since a well-mixed base sets you up for a much more even batter overall.
Step 4: Fold In the Dry Ingredients
Add the flour, baking soda, and salt directly into your wet mixture. Use a rubber spatula to mix everything together until it’s completely combined throughout, with no dry pockets of flour hiding anywhere.
Avoid overmixing at this stage. Stir just until everything comes together, since overworking the batter can make your doughnuts turn out dense instead of light and fluffy.
Step 5: Scoop the Batter Into Even Portions
Grab a #40 cookie scoop, which measures about one and a half tablespoons. This tool keeps every doughnut hole roughly the same size, so they all cook at the same rate.
Dip the scoop into the hot oil before your first scoop, then shake off any excess. This little trick keeps the batter from sticking stubbornly to the metal every single time.
Step 6: Fry the Doughnut Holes in Small Batches
Scoop the batter and scrape off any excess against the side of your bowl. Carefully drop each dough ball into the hot oil, working quickly but avoiding overcrowding the pot.
Fry in batches of about six doughnut holes at a time. Cook for five to seven minutes total, turning them with metal utensils until they turn a deep, even golden brown throughout.
Step 7: Drain, Cool, and Dust with Powdered Sugar
Remove your cooked doughnut holes with a slotted spoon and place them directly onto your prepared paper towel-lined rack. Let them cool for just a couple of minutes before touching them.
Once slightly cooled, dust generously with powdered sugar. Serve them warm alongside coffee or tea, and watch how fast the whole plate disappears 🙂
Tips for the Best Ricotta Doughnuts
- Use whole milk ricotta for the richest, most tender texture possible.
- Keep oil temperature steady between 320 and 330°F for even cooking.
- Dip your cookie scoop in hot oil between scoops to prevent sticking.
- Never overcrowd the pot; fry in small batches for consistent results.
- Fill cooled doughnuts with jam or custard using a long pastry tip.
Easy Variations to Try
- Filled version: Pipe jam or custard into the center once slightly cooled.
- Citrus twist: Add lemon or orange zest to the batter for brightness.
- Cinnamon sugar coating: Toss warm doughnuts in cinnamon sugar instead of powdered sugar.
- Chocolate drizzle: Finish with a light drizzle of melted chocolate over the top.
- Almond flavor: Swap vanilla extract for almond extract for a nuttier finish.
Which twist sounds best to you? IMO, the cinnamon sugar coating deserves way more attention than it usually gets.
FAQs About Ricotta Doughnuts
Can I make the batter ahead of time? It’s best made fresh right before frying, since the baking soda starts working immediately once mixed into the wet ingredients.
What oil temperature works best for frying? Keep your oil between 320 and 330°F. Anything hotter cooks the outside too fast while leaving the inside raw.
How do I store leftover doughnuts? Store them in an airtight container at room temperature for up to two days, or refrigerate for three to four days.
Can I use part-skim ricotta instead of whole milk? You can, but the texture turns slightly less rich and moist. Whole milk ricotta genuinely gives the best results here.
How do I reheat leftover doughnuts? Pop one or two in the microwave for a few seconds. This brings back that soft, warm texture nicely.
Can I bake these instead of frying? Baking changes the texture significantly and won’t produce the same crispy exterior. Frying is really the way to go here.
Final Thoughts
Ricotta Doughnuts prove that you don’t need a complicated recipe to make something genuinely special. Soft, fluffy, and ready in under half an hour, they turn any regular morning into something worth waking up for.
Make a batch this weekend and watch how quickly they vanish from the plate. Some recipes just earn their spot in regular rotation, and this one absolutely has.
Ricotta Doughnuts
Ingredients
Method
- Heat about five cups of oil in a medium pot or deep skillet over medium heat until it reaches 320-330°F.
- Set up a cooling station by placing a wire rack over paper towels.
- In a large mixing bowl, whisk together the ricotta cheese, vanilla extract, granulated sugar, and eggs until smooth.
- Fold in the flour, baking soda, and salt until just combined.
- Scoop the batter using a #40 cookie scoop and dip it in hot oil to prevent sticking.
- Drop the dough balls into the hot oil, frying in small batches of about six at a time.
- Cook for 5-7 minutes until golden brown, turning occasionally.
- Remove the doughnut holes with a slotted spoon and place them on the paper towel-lined rack.
- Dust with powdered sugar while they are still warm, and serve.
