Russian Doughnuts

Delicious doughnuts made with a cheese-enriched dough. Tvorog (Russian cottage cheese) is traditionally used for this recipe, but it works very well with farmer’s cheese or ricotta, too.

Step: 1

Mix farmer’s cheese, flour, eggs, sugar, vanilla extract, and salt together in a bowl until a sticky dough forms.

Step: 2

Roll dough into 1-inch balls with wet hands to prevent sticking.

Step: 3

Heat oil in a deep-fryer or heavy saucepan to 375 degrees F (190 degrees C). The oil should be hot but not smoking. It is ready for frying if you see little air bubbles around a wooden spoon placed in the oil.

Step: 4

Fry a batch of the dough balls in the hot oil until golden, about 2 minutes. Place doughnuts on paper towels to soak up excess oil. Repeat with remaining dough. Sprinkle with confectioners' sugar.

Per Serving: 331 calories; protein 13.6g; carbohydrates 32.4g; fat 16.1g; cholesterol 112.8mg; sodium 260.8mg.

The quality of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as white bread.

To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.