Curd donuts
4 servings
40 minutes
Cottage cheese donuts are a delicate and airy treat that comes from Russian cuisine. Their preparation history dates back to home-made delicacies where simple and accessible ingredients were transformed into aromatic sweets. The crispy golden crust hides a soft, slightly moist cottage cheese crumb that pleasantly melts in the mouth. The light tang of the cottage cheese combined with sugar creates a balanced flavor that is especially good with a cup of fragrant tea or coffee. These donuts are perfect for cozy family breakfasts and friendly gatherings. They can be dusted with powdered sugar or served with jam or sour cream. The simplicity of preparation and excellent taste make them a favorite dessert for many generations.
1
Beat the eggs with a mixer. Add sugar and beat everything together. Add baking soda (without extinguishing), salt (to taste - a little), and cottage cheese. Mix everything. Pour in the flour and mix again. It will result in a rather thick dough that sticks to the hands.
- Chicken egg: 2 pieces
- Sugar: 100 g
- Baking soda: 1 teaspoon
- Salt: to taste
- Curd cheese (tvorog): 250 g
- Wheat flour: 300 g
2
Dusting hands and the table with flour from the container takes about half a glass more for rolling out. Then divide the dough into three parts and roll each to a thickness of about 0.5–0.7 cm. Not too thin, that's the main thing.
- Wheat flour: 300 g
3
I cut circles with a large glass and use a small lid to cut out another circle from each one. It results in about 25 bagels or circles. I heat oil (I pour 3 cm high oil in a small pot) over medium heat — to check if the oil is ready, I drop a tiny piece of dough; if bubbles start forming around it, the oil temperature is optimal. I drop in three pieces — they increase slightly in size. They fry very quickly — until golden brown.
4
Then I fry the circles — they turn into balls. I place the finished bagels on a napkin to absorb excess oil. Optionally, you can sprinkle with powdered sugar.
