From fresh milk to donuts in 15 minutes

... my very favorite ricotta donut recipe

It’s very rare that I post a recipe not my own, but some things are too good to not be shared and some recipes so perfect, there’s simply no way to improve them. Meet Melissa’s donuts - which are all that and more.

Melissa Muller made these donuts for my friend Dolores and I while we were visiting her in Sicily last summer. She brought them out after we’d already devoured a huge helping of eggplant and tomato studded pasta, an encore of donuts sounding heavy and unnecessary.

Oh Shaye… you silly child.

These donuts are wonderfully light and positively delight the palette. Let me first, perhaps, confess that I’m not much of a standard American donut sort of a girl (I bet you couldn’t have guessed that). I find them overly sweet and lacking in anything worthwhile.

These bad boys are much different: fried in healthy fats, packed to the gills with protein, made with an heirloom flour (I use einkorn), and sweetened with a natural sweetener. It’s allllll the good stuff. And they taste amazing.

If you’re not milking the cow yourself, or making the ricotta yourself, they take five minutes to make and can be whipped up rather quickly for unexpected guests.

Naturally, source the best ricotta you can find and strain it if it’s too watery (good ricotta should be fairly thick, like a Greek yogurt). Or… you could always find a dairy cow, learn to milk it, and really have some fun with it.

Up to you.

Enjoy!

Shaye

Ricotta Donuts

For the donuts