Iced Lemon Ricotta Donuts

• FOR THE DONUTS:
• 2 cups Flour
• 3/4 cups Sugar
• 2 teaspoons Baking Powder
• 1 pinch Salt
• 1/2 cups Ricotta Cheese
• 2 whole Eggs, Lightly Beaten
• 2 Tablespoons Olive Oil
• 2 Tablespoons Milk
• 1/4 cups Lemon Juice
• 2 Tablespoons Lemon Zest
• FOR THE ICING:
• 2 Tablespoons Milk Or Cream
• 1 Tablespoon Lemon Juice
• 1 Tablespoon Lemon Zest
• 1-1/2 cup Powdered Sugar

1. For the donuts:
2. Preheat the oven to 350u0b0F and grease a 6-cavity donut pan.
3. In a large bowl, whisk together the flour, sugar, baking powder and salt. Set aside.
4. In a smaller bowl, whisk together the ricotta cheese, eggs, olive oil, milk, lemon juice and lemon zest.
5. Gradually add the wet ingredients to the dry ingredients, mixing with a wooden spoon until combined.
6. Pipe or spoon the donut batter into the donut pan, filling each cavity almost to the top.
7. Bake at 350u0b0F for 12-14 minutes, until the tops of the donuts spring back when touched. Let cool in the pan for 5 minutes, then transfer the donuts to a cooling rack. Use the remaining dough to fill the donut pan to make 6 more donuts.
8. Cool the donuts completely before icing.
9. For the icing:
10. In a small bowl, whisk together the milk, lemon juice and lemon zest. Gradually whisk in the powdered sugar, and continue whisking until combined. (Note: If the icing is too thick, add a teaspoon of milk.)
11. Dip each donut into the icing, then return to the cooling rack.
12. Let the icing set before enjoying!

flour, sugar, baking powder, salt, ricotta cheese, eggs, olive oil, milk, ubc, lemon zest, milk, lemon juice, lemon zest, powdered sugar

Taken from tastykitchen.com/recipes/breads/iced-lemon-ricotta-donuts/ (may not work)