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Blood Orange Ricotta Doughnuts

Blood Orange Ricotta Doughnuts

  • Author: Laura Kasavan
  • Prep Time: 25 minutes
  • Cook Time: 8 minutes
  • Total Time: 33 minutes
  • Yield: 12 doughnuts
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


Light and fluffy baked blood orange ricotta doughnuts dipped in naturally pink blood orange glaze make the best breakfast! Recipe makes 12 baked doughnuts.



  • 2 cups cake flour (see note below)
  • 3/4 cup sugar
  • 1 1/2 tsp aluminum-free baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup low-fat buttermilk, at room temperature
  • 1/2 cup ricotta cheese, at room temperature
  • 2 eggs, lightly beaten
  • 3 Tbsp unsalted butter, melted
  • 2 Tbsp blood orange zest
  • 1 tsp vanilla extract
  • 1/4 tsp pure almond extract


  • 2 Tbsp unsalted butter, melted
  • 1 1/4 cups powdered sugar
  • 1/4 tsp salt
  • 1 Tbsp blood orange zest
  • 2 Tbsp blood orange juice


  1. Preheat oven to 425°F and spray a standard doughnut pan with nonstick spray. Whisk together cake flour, sugar, baking powder, baking soda, and salt in a large bowl. Combine buttermilk, ricotta, eggs, melted butter, blood orange zest, vanilla, and almond extract in a medium bowl; add to flour mixture and fold in just until incorporated.
  2. Spoon batter into a pastry bag fitted with a large round tip and fill each doughnut cup 3/4 full. Tap the pan sharply to reduce air bubbles.
  3. Bake about 8 minutes, until the tops spring back when touched. Turn doughnuts out on a wire rack to cool completely (loosen doughnuts from pan with a spatula if needed). Repeat with remaining batter, allowing pan to cool completely and spraying with nonstick spray in between batches.
  4. For the glaze, whisk together melted butter, powdered sugar, salt, blood orange zest, and juice until smooth. Set rack with cooled doughnuts over a piece of waxed paper. Dip doughnut tops into glaze. If desired, top with sprinkles and let set before serving.


To make your own cake flour: place 2 tablespoons cornstarch in an empty 1-cup measure, then top up with flour. Sift the mixture several times to evenly distribute the cornstarch.

Baking powder: Use an aluminum-free baking powder to prevent the doughnuts and glaze from turning blue/discoloring.

The equipment section above contains affiliate links to products I use and love!

Keywords: Blood Orange, Ricotta, Doughnuts, Donut, Breakfast