Curd donuts
5 servings
30 minutes
Cottage cheese donuts are an amazing combination of lightness and tenderness that embodies the traditions of American baking. While donuts are originally associated with classic yeast pastries, this version surprises with the lightness and pleasant tang of cottage cheese. Their softness and slightly crispy crust make each bite delightful. Preparation requires no complex techniques: simple dough, quick shaping, and frying to golden tenderness. They are perfect for a cozy tea time, and their miniature 'balls' delight both children and adults with their amusing appearance. Try serving with fruit jam or a light glaze — it will enhance their flavor and add a touch of sweet sophistication.
1
Beat the eggs with sugar, add baking soda. Now add the cottage cheese and beat again. Pour in 300 g of flour and mix well. The dough should be firm and easily come away from the sides of the bowl. Roll it into a ball. Sprinkle the remaining 50 g of flour on the work surface and roll out the dough to a thickness of 5–7 mm.
- Chicken egg: 2 pieces
- Sugar: 100 g
- Baking soda: 1 teaspoon
- Soft curd cheese: 250 g
- Wheat flour: 350 g
- Wheat flour: 350 g
2
Now it's time to cut our future donuts. If you don't have special round cutters, like for cookies, just take a glass (about 7 cm in diameter) and a plastic bottle cap. First, cut out the large circles, then the small ones in the center.
3
Pour oil into a small pot and heat it (for about a few minutes).
- Vegetable oil: 300 ml
4
Now carefully place each future donut in the oil one by one — it should 'bubble'. Once it starts to brown, flip it. You can choose the degree of browning yourself, but I didn't fry it too much to avoid drying it out.
- Vegetable oil: 300 ml
5
Place the finished donuts on paper towels to absorb excess oil. The remaining small circles can also be dipped in oil at the end - you'll get cute little balls!
- Vegetable oil: 300 ml
