Citrus Ricotta Doughnut Twists That Practically Brag About How Soft They Are

You know that pastry that makes you pause mid-sentence because it’s absurdly good? This is that. Fluffy twists, citrus-scented, kissed with vanilla, and that subtle ricotta richness that screams bakery-level—without the bakery markup.

You’ll fry a batch, “taste-test” three, then pretend they evaporated. They’re golden outside, feathery inside, and surprisingly simple. And if you’ve ever felt betrayed by tough, dry doughnuts, consider this your redemption arc.

The Secret Behind This Recipe

Ricotta is the move.

It adds moisture and tenderizes the dough, so your doughnut twists stay soft for hours instead of turning into doorstops. A blend of citrus—lemon, orange, and a touch of zest—brightens everything and cuts through the richness. We use a hybrid dough: enriched with eggs and butter, but intentionally not too sweet.

That lets the glaze do the flexing. A short, warm rise builds flavor and structure, and a quick fry at a steady 350°F (175°C) locks in texture. Finish with a citrus glaze that hits like sunshine.

Simple. Elite. Repeatable.

Shopping List – Ingredients

All-purpose flour – 3 1/4 cups (410 g), plus extra for dusting
Granulated sugar – 1/3 cup (65 g)
Instant yeast – 2 1/4 tsp (1 packet)
Kosher salt – 1 tsp
Whole-milk ricotta – 3/4 cup (180 g), well-drained
Whole milk – 3/4 cup (180 ml), warm (105–110°F / 40–43°C)
Large eggs – 2, room temperature
Unsalted butter – 4 tbsp (56 g), melted and cooled
Vanilla extract – 1 1/2 tsp
Lemon zest – from 1 lemon
Orange zest – from 1 orange
Neutral oil for frying – about 6–8 cups (canola, peanut, or sunflower)

For the Citrus Glaze:

Powdered sugar – 2 cups (240 g), sifted
Fresh lemon juice – 2–3 tbsp
Fresh orange juice – 1–2 tbsp
Vanilla extract – 1/2 tsp
Pinch of salt
Optional: extra zest for finish, poppy seeds for a speckled vibe

Step-by-Step Instructions

Drain the ricotta like you mean it. Spoon ricotta onto a few layers of paper towel or a clean kitchen towel and press gently to remove excess moisture.
This prevents gummy dough.
Mix the dry base. In a large bowl, whisk flour, sugar, yeast, and salt. Zest in the lemon and orange; rub zest into the flour with your fingers to release oils. It should smell like a citrus grove.
Nice.
Combine the wet team. In a separate bowl, whisk warm milk, eggs, drained ricotta, melted butter, and vanilla until mostly smooth. Small ricotta specks are fine; we’re not painting the Mona Lisa.
Make the dough. Pour wet into dry and stir with a wooden spoon until shaggy. Knead by hand on a lightly floured surface 6–8 minutes (or stand mixer with dough hook, medium-low, 5–6 minutes) until smooth, soft, and slightly tacky.
Add flour 1 tbsp at a time only if it’s sticking aggressively.
First rise. Form a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, 60–90 minutes. If your kitchen is chilly, give it more time; dough has trust issues with cold rooms.
Portion and rest. Turn dough onto a floured surface and pat into a rectangle (~10×12 inches). Cut into 12 equal strips.
Cover strips loosely and let them relax 10 minutes so they roll without springing back.
Twist time. Roll each strip gently to 10–12 inches long. Fold each strip in half, pinch the top, then twist the two legs around each other 4–5 times. Pinch the end to seal.
Transfer to parchment-lined trays.
Proof the twists. Cover and let rise until puffy, 25–35 minutes. They should look lighter and spring back slowly when poked.
Heat the oil. In a Dutch oven or deep pot, heat 2–3 inches of oil to 350°F (175°C). Keep a thermometer clipped on; temperature wander = greasy regret.
Fry like a pro. Fry 2–3 twists at a time, 1 1/2–2 minutes per side, until deep golden.
Adjust heat to keep oil at 340–355°F. Move cooked twists to a wire rack over a sheet pan to drain.
Glaze party. Whisk powdered sugar, citrus juices, vanilla, and a pinch of salt to a pourable glaze. Dip warm twists, letting excess drip.
For extra zing, shower with fresh zest. Let set 10 minutes—if you can wait.
Optional sugar coat. Prefer crunch? Skip glaze and toss hot twists in citrus sugar (1 cup sugar + 1 tsp zest mashed in).
Still elite.

Storage Instructions

Room temp: Best fresh, but store glazed or sugared twists in an airtight container up to 24 hours. Rewarm 5 minutes at 325°F (165°C) if needed.
Freeze: Cool unglazed twists completely, wrap individually, and freeze up to 2 months. Reheat at 325°F for 8–10 minutes, then glaze.
Do not refrigerate: The fridge dries them out and turns the crumb tough.
Hard pass.

Why This is Good for You

Ricotta’s protein and calcium give a tiny nutritional bump while creating a more satisfying treat, so you’re not inhaling four to feel full. Progress, not perfection.
Citrus oils and juice bring brightness and reduce the need for heavy sweetness. Flavor > sugar dump.
Homemade control means cleaner oil, real vanilla, and no weird additives.
Also good for your wallet, FYI.

Avoid These Mistakes

Skipping the ricotta drain. Excess moisture kills structure and frying performance. Five minutes now saves tears later.
Over-flouring the dough. A slightly tacky dough bakes fluffier. If it’s not clinging like a stage-five clinger, you’re fine.
Letting oil temp drift. Too cool = greasy.
Too hot = raw centers. Keep it around 350°F and fry in small batches.
Under-proofing the twists. Flat, dense results come from rushing. Wait for puffy and gentle spring-back.
Glazing cold doughnuts. Warm surfaces grab glaze; cold ones shed it like Teflon.
Timing is everything.

Mix It Up

Almond lemon twist: Swap vanilla for 1 tsp almond extract and top with toasted sliced almonds.
Grapefruit-rose: Use grapefruit zest/juice and add 1/2 tsp rose water to the glaze. Fancy without trying too hard.
Chocolate orange: Add 2 tbsp cocoa to the dough and dip in dark chocolate glaze; finish with orange zest.
Pistachio lime: Lime zest in the dough, lime juice in the glaze, crushed pistachios on top. Green and gorgeous.
Baked-ish version: Proof, brush with butter, and bake at 350°F (175°C) for 12–15 minutes, then glaze.
Not identical, but still a win IMO.

FAQ

Can I use active dry yeast instead of instant?

Yes. Use the same amount, but bloom it in the warm milk with a teaspoon of sugar for 5–10 minutes until foamy before mixing. Then proceed as written.

What if I only have part-skim ricotta?

It works, but make sure it’s well-drained.

Full-fat yields a softer, richer crumb; part-skim will be slightly less tender but still delicious.

Can I air-fry these?

You can, but expect a different texture—more bread-like than doughnutty. Brush with melted butter, air-fry at 350°F (175°C) for 6–8 minutes until golden, then glaze.

How do I know the dough is kneaded enough?

It should feel smooth and elastic, and a small piece stretched between fingers forms a thin, slightly translucent window without tearing immediately. Also, it should bounce back when poked.

Why are my twists greasy?

Oil was too cool, the dough was too wet (hello, undrained ricotta), or you overcrowded the pot, tanking the temperature.

Fry fewer at a time and monitor heat closely.

Can I make the dough the night before?

Absolutely. After the first knead, cover and refrigerate overnight. Bring to room temp, then shape, proof, and fry.

Flavor improves, and your morning self will thank you.

What’s the best oil for frying?

Neutral, high-smoke-point oils like peanut, canola, or sunflower. Save the fancy olive oil for salad; this is not its stage.

Wrapping Up

Citrus Ricotta Doughnut Twists are the pastry flex that tastes like sunshine and feels bakery-pro, without complicated technique. The ricotta makes them plush, the citrus keeps them bright, and the glaze ties it all together.

Keep the oil steady, the proof patient, and the glaze glossy. Make a dozen, share a few, and keep your “chef’s portion” off the record—standard policy, obviously.