Cottage cheese donuts in powdered sugar
4 servings
40 minutes
.A favorite delicacy from distant Soviet times - sugar donuts. Fluffy, crispy and soft at the same time. The donuts from this recipe are a little different, but they are still capable of evoking the warmest nostalgic feelings. Recipes for such simple and understandable dishes as these donuts are good, first of all, because they leave everyone room for imagination. Even if you adhere to strict proportions of ingredients and strictly follow the instructions, you can always experiment, for example, with the shape: mold, for example, from the dough not balls, but sausages - and roll them into a classic ring.
1
In a dry clean bowl, place the cottage cheese, add eggs, flour, sugar, baking soda, and salt, and gently mix everything with a spatula or wooden spoon until smooth.
- Curd cheese (tvorog): 250 g
- Chicken egg: 3 pieces
- Wheat flour: 8 tablespoons
- Sugar: 3 tablespoons
- Baking soda: 0.5 teaspoon
- Salt: 0.5 teaspoon
2
Pour olive (or vegetable) oil into a small saucepan - enough to submerge at least half of the donut. Heat the oil well.
- Olive oil: to taste
3
Using a teaspoon or hands, roll the dough into balls, each slightly smaller than a walnut. To prevent the dough from sticking to your hands, you can periodically dip them in flour.
- Wheat flour: 8 tablespoons
4
Drop the donuts into boiling oil and fry on low heat, constantly turning with a slotted spoon until they are evenly browned on all sides and acquire a nice golden-brown color.
- Olive oil: to taste
5
Place the ready donuts on a paper towel and leave for one to two minutes to absorb excess oil. Serve the donuts hot, arranged on a plate and sprinkled with powdered sugar mixed with vanillin.
- Olive oil: to taste
- Vanilla icing sugar: to taste
