Baked Blueberry Ricotta Donuts
Baked Blueberry Ricotta Donuts takes about 45 minutes from beginning to end. This breakfast has 129 calories, 4g of protein, and 3g of fat per serving. This recipe serves 18 and costs 53 cents per serving. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Mother Thyme. 3161 person were impressed by this recipe. If you have eggs, lemon juice, confectioners sugar, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 21%, which is rather bad. Similar recipes include Blueberry Baked Donuts, Blueberry Whole Wheat Baked Donuts, and Baked Lemon Blueberry Donuts.
Servings: 18
Ingredients:
2 teaspoons baking powder
3/4 cup fresh blueberries
1 cup confectioners sugar
2 large eggs, lightly beaten
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
3/4 cup milk
1 1/4 cup ricotta cheese (whole or part skim)
1/2 teaspoons salt
1/2 cup sugar
Seeds from 1 vanilla bean
1 teaspoon vanilla extract
1 1/2 cups whole wheat white flour (all-purpose flour can be substituted)
Equipment:
hand mixer
bowl
oven
frying pan
wire rack
Cooking instruction summary:
Preheat oven to 350 degrees F. Lightly grease donut pan that accommodates 6 average size donuts and set aside.In a large bowl combine flour, sugar, baking powder and salt. Make a well in dry ingredients and add in eggs, ricotta cheese, milk, vanilla extract and vanilla bean seeds and blend with a hand mixer or with large spoon until combined. Gently fold in blueberries. Spoon batter in batter in donut pan 1/2 full. Bake in preheated oven for 8-11 minutes until lightly brown and firm. Cool on wire rack. In a medium bowl combined confectioners sugar, lemon juice, milk, lemon zest and vanilla bean seeds and stir until creamy and smooth. Dip tops of donuts into glaze and set on wire rack until glaze sets.
Step by step:
1. Preheat oven to 350 degrees F. Lightly grease donut pan that accommodates 6 average size donuts and set aside.In a large bowl combine flour, sugar, baking powder and salt. Make a well in dry ingredients and add in eggs, ricotta cheese, milk, vanilla extract and vanilla bean seeds and blend with a hand mixer or with large spoon until combined. Gently fold in blueberries. Spoon batter in batter in donut pan 1/2 full.
2. Bake in preheated oven for 8-11 minutes until lightly brown and firm. Cool on wire rack. In a medium bowl combined confectioners sugar, lemon juice, milk, lemon zest and vanilla bean seeds and stir until creamy and smooth. Dip tops of donuts into glaze and set on wire rack until glaze sets.
Nutrition Information:
covered percent of daily need
