Filled doughnuts

Total time: 2hr 30m
Preparation Time: 60m

For 12 pieces

Nutritional Information

Contains 355 Kcal, 7g Protein, 33g Carbohydrates, 21g Fat


  • Dough
  • 350 g white flour
  • 0.5 tsp salt
  • 4 tbsp sugar
  • 0.25 cube yeast (approx. 10 g), crumbled
  • 60 g butter, soft
  • 2 dl milk
  • Filling
  • 150 g ricotta
  • 3 tbsp sugar
  • 100 g shelled ground almonds
  • 1 pinch cinnamon
  • 1 organic lemon, use grated zest only
  • To deep-fry
  • oil for deep-frying
  • 1 tsp cinnamon
  • 4 tbsp sugar

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  • Dough

    Mix the flour, salt, sugar and yeast in a bowl. Add the butter and milk, mix and knead into a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
  • Filling

    In a bowl, mix the ricotta with all the other ingredients up to and including the cinnamon, cover and chill.
  • To make the doughnuts

    Halve the dough, roll out into two rectangles (each approx. 20 x 30 cm). Cut each rectangle into 6 squares. Place the filling in the centre of the squares, brush the edges with a little water. Fold the dough diagonally over the filling, press the edges down firmly with a fork.
  • To deep-fry

    Fill a pot to 1/3 with oil and heat it to approx. 160°C. Lower the doughnuts into the oil in batches using a slotted spoon, deep-fry for approx. 3 mins. on each side. until golden. Remove and drain on paper towels. Mix the sugar and cinnamon in a dish, toss the hot doughnuts in the sugary mixture.
  • Tip:

    Mix 1 tbsp of sultanas in with the filling.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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