Gingerbread Ricotta Donuts

by Chef Elise Fineberg

Yield: about 2 quarts


  • 6 eggs
  • ½ c dark muscovado, sifted
  • 1 # Bellwether Farms whole milk ricotta
  • 2 ½ c AP flour
  • 1 T baking powder
  • 1 t vanilla extract
  • 2 T dark molasses
  • ¾ t ground cloves
  • ½ t ground black pepper
  • 1 t ground cinnamon
  • ½ t fresh nutmeg
  • 2 t kosher salt
  • 1T + 1t ground ginger


In a mixing bowl with the paddle attachment, combine the eggs, sugar, ricotta, flour, baking powder, spices and vanilla extract. Mix on speed 1 until combined, being careful not to overmix. Refrigerate until ready to use.

Bellwether Farms Recipes


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