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Cottage cheese donuts

Author
Cookinero 31 Oct 2022
19440
Cottage cheese donuts

How to cook Cottage cheese donuts

Step 1

cottage cheese donuts

Beat eggs with sugar, add salt, baking powder and mix.

Step 2

cottage cheese donuts

Cottage cheese and grind, add semolina and mix.

Step 3

cottage cheese donuts

Add flour and knead the dough.

Step 4

cottage cheese donuts

Sprinkle the board with flour. Roll out the dough into a layer 0.6-0.8 cm thick. Cut out circles with a cookie cutter.

Step 5

cottage cheese donuts

In a small saucepan, heat the oil (about 3-4 cm) and fry the donuts. Lay donuts on paper towel to remove excess oil. Sprinkle with powdered sugar. Serve with condensed milk.

Cottage cheese donuts - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute the sugar with your preferred sweetener. Consider using honey, maple syrup, or a sugar substitute like stevia or erythritol. Keep in mind that this can affect the texture and sweetness of the final product.
To make these gluten-free, substitute the regular flour with a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum or a similar binder to maintain the dough's structure.
Yes, you can freeze the donuts. Allow them to cool completely after frying. Place them in a single layer on a baking sheet and freeze. Once frozen, transfer them to a freezer-safe bag or container. Reheat in the oven or microwave until warmed through.
These donuts are best enjoyed fresh. However, if stored in an airtight container at room temperature, they will stay good for about 1-2 days. For longer storage, freezing is recommended.
These donuts are delicious with a variety of toppings and dips! Try serving them with chocolate sauce, fruit preserves, whipped cream, or a sprinkle of cinnamon sugar.
While frying gives the most authentic result, you can try baking them. Bake at 375°F (190°C) for about 15-20 minutes, or until golden brown. Note that the texture will be different compared to fried donuts.
If you don't have semolina, you can substitute it with an equal amount of fine cornmeal or more flour. Note that the texture may be slightly different.

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