Pistachio Ricotta Doughnuts

Pistachio ricotta doughnuts

Nothing better to wake up to then a batch of freshly made doughnuts. I remember as a child my family would take a trip to the nearest Krispy Kreme to watch the doughnuts being made. My favorite part was when the workers, with their white and green papered hats, would take a few off of the conveyor belt and allow us to taste them while they were warm. Doughnuts, surprisingly, can come in a variety of textures. Whether you fry or bake them as well as taking into consideration the ingredients you use, doughnuts can range from light and airy, to cakey and spongey.  These doughnuts are baked and have a cakey spongey texture. I use salted pistachios in the recipe so that the doughnuts are not overly sweet.

Ingredients doughnuts:

1/2 cup unsalted butter + more for coating pan

1 1/2 cup granulated sugar

3 eggs

1 tbls honey

1 1/2 cup all purpose flour

1/4 tsp baking powder

1/8 tsp baking soda

1/2 cup ricotta

1 1/2 cups pistachios (salted and finely chopped, needs to fit through the tip of a pastry bag)

Ingredients for glaze:

6 oz. bittersweet chocolate

1/2 stick unsalted butter

1/4 cup pistachios (salted and coarsely chopped)


Preheat oven to 350 degrees f. Lightly coat a doughnut pan with butter.

To make the doughnuts, put the butter and sugar in the bowl of a standing mixer. Cream on medium speed for 2-3 minutes until light and fluffy. Add in the eggs one at a time making sure each egg is well combined before adding the next. Add in honey and mix until combined.

In a separate medium sized bowl, combine the flour, baking powder, and baking soda with a whisk. With the mixer on low, add 1/2 of the flour mixture to the butter and sugar mixture. Mix until combined. Add in the ricotta and mix until combined. Add in the remaining flour mixture and mix until combined. Remove bowl from the standing mixer and, using a rubber spatula, fold in the finely chopped pistachios. Pour the batter into a pastry bag fitted with a 1/2 inch round tip. Use the pastry bag to squeeze the batter into the pan filling the mold about halfway full.

Doughnuts in pan

Doughnuts in pan

Bake for 12-13 minutes, until the doughnuts spring back when lightly touches. Remove from oven and let doughnuts cool on a wire rack.

To make the glaze, create a double boiler by placing a metal bowl on top of a pot with simmering water. Do not let the bowl touch the water, it should just be resting above it. Coarsely chop the chocolate and place in the bowl. Let the chocolate melt completely, occasionally stirring with a heat proof spatula. Stir in the butter and let melt completely. Make sure mixture is well combined. Remove from heat.

Dip the top of each doughnut into the glaze so that the entire top surface of each doughnut is evenly covered. Return to wire rack and immediately top with the coarsely chopped pistachios. Let the doughnuts set for a few minutes to allow the chocolate to cool and slightly harden.


Pistachio Ricotta Doughnuts

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