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Oven baked doughnuts with Ricotta (traditional method & Thermomix)

Prep Time 20 - 25 min + 30 min rest
Cook Time 10 - 15 min mins
Total Time 30 mins
Racing: , , ,
Difficulty: Easy
Servings: 20
Description

And with it, the desire to indulge. Here's an emblematic recipe from Germany and Austria that we love at home: oven-baked Quark or Ricotta doughnuts. Light, fluffy and not fried, they're perfect for young and old alike. They come in a variety of seasonal shapes: bunnies, lambs or chicks for Easter, hearts for Valentine's Day, stars for Christmas... but whichever cookie cutter you use, they always disappear in the blink of an eye! Quark, which is firmer and creamier than fromage blanc, can be found in some supermarkets, cheese shops and markets. It can also be replaced by Ricotta or drained Greek yoghurt.

THE STEP-BY-STEP THERMOMIX VIDEO RECIPE HERE.

Ingredients
  • 20 doughnuts Ingredients for approx.
  • 250 g of Ricotta (or Quark or drained Greek yoghurt)
  • 40 g of sugar
  • 2 bags vanilla sugar
  • Lemon zest
  • 2 eggs
  • 70 g neutral oil
  • 300 g of flour
  • 12 g baking powder
  • Melted butter
  • Fine sugar
Instructions
  1. 1
    TRADITIONAL METHOD
    Preparation (classic method)
    1. Mix the Ricotta (or Quark), eggs, sugar, vanilla sugar, oil and lemon zest until smooth.
    2. Add the flour and baking powder. Knead to obtain a supple dough, similar to brioche dough.
    3. Leave to rest for 30 minutes, then knead again briefly by hand.
    4. Preheat the oven to 180°C (fan assisted).
    5. Roll out the pastry to a thickness of 1.5 to 2 cm. Cut out shapes with a cookie cutter.
    6. Brush with melted butter before cooking for soft fritters.
    7. Cook for 10 to 15 minutes, until barely golden. Leave to cool.
    8. Brush again with melted butter and immediately roll in fine sugar.
    Delicious warm or cold.

    THERMOMIX® METHOD
    Thermomix® preparation
    1. Place the Ricotta (or Quark), eggs, sugar, vanilla sugar, oil and lemon zest in the bowl.
    Mix for 1 min / knead mode.
    2. Add the flour and baking powder. Mix for a further 1 min / kneading mode.
    3. Leave to rest for 30 mins, then knead again briefly by hand.
    4. Preheat the oven to 180°C (fan assisted).
    5. Roll out the pastry to a thickness of 1.5 to 2 cm. Cut out shapes with a cookie cutter.
    6. Brush with melted butter before cooking for soft fritters.
    7. Cook for 10 to 15 minutes, until barely golden. Leave to cool.
    8. Brush again with melted butter and immediately roll in fine sugar.
    Delicious warm or cold...
Read it online: https://auxdelicesdecaroline.com/en/recipe/beignets-au-four-a-la-ricotta-methode-traditionelle-thermomix/