Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 8 | 90 minuti |
Ingredients
| 260 g | 00 flour |
| 80 g | potato starch |
| 200 g | sugar |
| 250 g | Sterilgarda ricotta |
| 100 mL | seed oil |
| 100 g | powdered sugar |
| 4 | egg |
| 1 | lemons |
| 1 bustine | baking powder |
| 2 cucchiai | water |
Preparation
- Break the eggs, add the sugar and mix with an electric mixer.
- Add the lemon zest and juice.
- Combine the oil, ricotta and potato starch; gradually add the flour and yeast.
- Pour the mixture into a greased and floured donut mold and bake at 180° for 45 minutes
- Meanwhile, prepare the icing by bringing the water to the boil and adding it to the icing sugar one spoonful at a time.
- Remove the donut from the oven and once cooled, brush with the water glaze.
Melt the butter over low heat. Pour the egg yolks (set aside the egg whites) into a bowl and beat them with a whisk. Add the melted butter at room temperature ...
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