A simple recipe for perfect cheese doughnuts. They’re fluffy, quick to rise during frying, and taste delicious with hot raspberry sauce!
Ingredients
Dough
- Sugar – 40 g
- Eggs – 2 pcs
- Vanilla – 3 g
- Butter – 20 g
- Whole wheat flour – 100 g
- Wheat flour – 142 g
- Canola oil – 1 liter
- Baking powder – 1 teaspoon
- Baking soda – 0.25 teaspoon
- Salt – 2 pinches
- Spirytus – 2 tablespoons
- Semi-fat cottage cheese – 275 g
Raspberry sauce
- Sugar – 50 g
- Raspberry – 250 g
- Potato starch – 1 tablespoon
- Water – 100 ml
- Water – 40 ml
Additional
- Powdered sugar – 5 g
Preparation
Grind the cottage cheese. Beat the eggs with sugar until fluffy. In a bowl, mix both types of flour, add butter, seeds from one vanilla pod, baking powder, baking soda, and salt. Mix everything together. Then add ground cottage cheese, beaten eggs with sugar, spirytus, and knead the dough until smooth. Place the finished dough on a floured board, roll it out to a thickness of about 5-6 mm. Using molds with a diameter of 7 cm, cut out circles. Make holes in the circles (using smaller molds with a diameter of 3 cm). If you don’t have molds, you can use a glass and a shot glass. Heat the oil in a saucepan and fry the doughnuts on both sides until golden brown. Remove them to paper towels to drain the oil.
Boil water with raspberries and sugar until the raspberries break down. Make a slurry from potato starch and water, add it to the boiling raspberries, stir vigorously, and bring to a boil. Then set aside to cool. Serve the doughnuts dusted with powdered sugar, with cold or hot raspberry sauce.
