Fresh Sheep’s Milk Ricotta Doughnuts with Warm Orange Honey & Cinnamon

by Laura on March 29, 2011

This week I’m testing one of the editors’ pick candidates for Food52’s ricotta recipes contest.  But, to be perfectly honest, I completely muddled the recipe.  I haven’t been sleeping much for the last two years, too much work to allocate more time with my eyes at rest.  So I thought I had faithfully transcribed the recipe at 4:00 this morning when I took it from my office to the kitchen.  Not even close.  So this is what I made, a kissing cousin to the original recipe (which I will now test in good faith while triple checking the recipe), and delightful despite my blunder.  I made these fresh sheep milk ricotta doughnuts for breakfast with a pot of strong coffee, but they would be equally at home on a dessert plate.  I was expecting fair food, something like a fritter or a funnel cake, but they are quite elegant, lighter than a doughnut, but with a crisp exterior.  I rolled them in warm honey with fresh orange zest and dusted them with cinnamon; sweet, warm, and lovely counterpoints to the fresh ricotta.  Even my Dear Husband, who is not customarily entranced by fried foodstuffs, was in love.  We stood at the stove together, eating them still hot from the oil.  Mmmm.


{ 4 comments… read them below or add one }

1 foodies at home March 29, 2011 at 9:08 pm

Mmmm they look wonderful! Now that’s what I call dedication….I haven’t seen 4am for awhile!

2 Gourmantine March 30, 2011 at 7:30 am

Their looking very delightful, the honey and orange twist is a marvelous idea!

3 Kris Jacobson March 30, 2011 at 1:25 pm

I don’t know how you go, go, go with no, no, no sleep!!!

4 Stef March 30, 2011 at 7:15 pm

These sound amazing! I’m going to have to give them a try. I love the look of your blog, btw. It’s so warm.

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