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  • Prep
    20 min
  • Total
    35 min
  • Servings
    Approximately 24 doughnuts

Italian Lemon-Ricotta Doughnuts with Chocolate Sauce


Doughnut dough:

  • 300 mL (1¼ cups) all-purpose flour
  • 10 mL (2 tsp) baking powder
  • 60 mL (¼ cup) sugar
  • 3 large eggs
  • 225 g (1 cup) Saputo Ricotta di Campagna cheese
  • 5 mL (1 tsp) vanilla extract
  • Zest of one lemon
  • 1 L (4 cups) vegetable oil 


Chocolate sauce:

  • 200 g 70% dark chocolate
  • 125 mL (½ cup) 35% cream
  • 125 mL (½ cup) milk
  • 45 mL (3 tbsp) golden corn syrup
  • 2.5 mL (½ tsp) vanilla extract




  1. Prepare the doughnut dough. Sift the flour and baking powder together in a medium-sized bowl. Add the sugar, eggs, Ricotta cheese, vanilla and lemon zest. Beat the mixture thoroughly until it becomes smooth.
  2. Heat the vegetable oil in a pot over medium-high heat. Using a teaspoon (15 mL), form small balls of dough and drop them gently into the oil. Deep-fry for around 3 minutes per side, or until the doughnuts become golden. Place the doughnuts on paper towel to dry.
  3. Prepare the chocolate sauce by melting all ingredients in a double-boiler, stirring continuously until the mixture becomes smooth and shiny.
  4. Let the doughnuts cool for around 5 minutes before serving with chocolate sauce.