Vanilla Curd Donuts
6 servings
40 minutes
Cottage cheese donuts with vanilla are a delicate and airy treat from Yugoslav cuisine. This recipe combines the softness of cottage cheese with the subtle aroma of vanilla, creating a truly cozy dessert. Historically, such donuts were made at home for family celebrations; their simplicity in preparation made them a beloved treat. The crispy golden crust hides a soft, slightly moist crumb that melts in your mouth. The sweetness of powdered sugar complements the flavor without overwhelming it. These donuts are perfect for morning coffee or tea gatherings with loved ones. They can be served fresh and warm, enjoying their lightness and airy texture.
1
Combine cottage cheese (preferably low-fat), eggs, salt, and flour, mix, and add baking soda and vanillin.
- Curd cheese (tvorog): 500 g
- Chicken egg: 5 piece
- Salt: 1.5 teaspoon
- Wheat flour: 2 tablespoons
- Baking soda: 1 teaspoon
- Vanillin: pinch
2
Mix everything until a thick mass.
3
Roll out the sausage, cut into pieces, and shape into balls (about the size of a walnut — they will be roughly the size of a tangerine when finished).
4
Fill a small pot (or saucepan) halfway with vegetable oil and bring to a boil, cook the donuts for 1 minute (when they float to the top — they are ready).
- Vegetable oil: to taste
5
Then sprinkle with powdered sugar.
- Icing sugar: to taste
