Warm Ricotta Donuts Recipe

Prepare batter

In a large bowl whisk together the ricotta, eggs, granulated sugar and vanilla until smooth. Stir in the melted cooled butter. In a separate bowl sift together the flour, baking powder and salt. Fold the dry ingredients into the ricotta mixture with a rubber spatula until just combined; batter will be thick but scoopable. Do not overmix.

Chill briefly

Cover the bowl and chill the batter 20–30 minutes to firm slightly; this makes the batter easier to shape and prevents excessive oil splatter when frying.

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches and heat to 350°F (175°C). If you don't have a thermometer, oil should shimmer and a drop of batter will sizzle and rise steadily.

Using two spoons or a small ice cream scoop (1–1.5 tablespoon capacity), scoop rounded portions of batter and carefully slide into the hot oil, frying 3–3.5 minutes total, turning once, until deep golden and puffed. Work in batches to avoid crowding; keep oil between 325–350°F (163–175°C).

Use a slotted spoon to transfer donuts to a wire rack set over a baking sheet lined with paper towels to drain. Serve warm. While donuts rest, prepare the sauces and frostings so everything is warm and ready.

In a medium bowl beat softened cream cheese and butter until smooth and creamy. Gradually sift in powdered sugar and mix until combined and smooth. Add vanilla and 1 teaspoon milk; stir to reach a spreadable consistency. Keep chilled until ready to use; bring to room temperature or warm slightly before spooning over warm donuts so it softens but doesn't melt away.

Place chopped milk chocolate in a heatproof bowl. Warm the heavy cream in a small saucepan until it just begins to simmer, then pour over the chocolate. Let sit 1 minute, then whisk until smooth. Stir in the butter until glossy. Keep warm in a small bowl set over a pan of warm water or reheat gently; sauce should be pourable but not hot.

In a medium heavy saucepan combine 1/2 cup granulated sugar and 2 tablespoons water over medium heat. Swirl the pan occasionally (do not stir) until the sugar dissolves and turns a deep amber color, about 6–8 minutes. Watch carefully to prevent burning.

Remove from heat and immediately whisk in the 2 tablespoons butter until incorporated (mixture will bubble). Slowly whisk in the 3 tablespoons heavy cream until smooth. Stir in sea salt. If caramel thickens too much, rewarm gently to reach a pourable consistency. Set aside warm.

Combine raspberries, 2 tablespoons sugar and 1 tablespoon water in a small saucepan over medium heat. Cook, stirring occasionally, until raspberries break down and release juices, about 4–6 minutes. Remove from heat and stir in lime juice. Strain through a fine mesh sieve into a bowl, pressing solids to extract puree. Discard seeds. Taste and add more sugar if needed. Keep warm or at room temperature.

While donuts are warm, spread a thin layer of cream cheese frosting on top of each donut (or dip the top into the frosting). Drizzle milk chocolate sauce over some donuts and salted caramel over others. For a raspberry-lime variant, spoon a little raspberry lime sauce down the center or drizzle on top.

Dust with powdered sugar if desired, sprinkle flaky sea salt over caramel-topped donuts, and garnish with fresh raspberries and a little lime zest to finish. Serve immediately while warm.