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Lemon Ricotta Doughnuts (Castagnole)

Lemon Ricotta Doughnuts (Castagnole)

Lemon Ricotta Doughnuts (Castagnole)

Some treats are so delightful that they know no borders. And doughnuts most certainly fit the bill! Found all over the world, little fried balls of dough have managed to win everyone over. These doughnuts called castagnole get their name from castagne, the Italian word for chestnut. They are joyfully eaten in several areas of Northern Italy, especially during the winter celebrations of Carnavale. Perfectly crunchy on the outside and soft on the inside, ours are also stuffed with a touch of our hazelnut cocoa spread for even more oomph. You’ll see that once you’ve tried one, it’s really very hard to stop!

Preparation 10 min
Cooking time 10 min.
Portions 6-8



  1. In a large bowl, thoroughly mix the ricotta, sugar, eggs, vanilla extract, and lemon zest
  2. In a different large bowl, mix the flour, baking powder, and salt until fully combined.
  3. In a large pot, heat the vegetable frying oil over medium-high heat.
  4. Incorporate the dry ingredients into the wet ones. Combine well to form a smooth mixture.
  5. Scoop the mixture into small balls of dough and drop them into the hot frying oil. Cook for 2 to 3 minutes, or until golden brown.
  6. Drain the doughnuts from the oil with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil. Let the doughnuts rest for a few seconds before rolling them in the granulated sugar. Repeat until all doughnuts are cooked and sugared. Set aside on a different plate.
  7. Using a piping bag, stuff some hazelnut cocoa spread into each doughnut. Arrange on a platter and serve