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.
Mix farmer’s cheese, flour, eggs, sugar, vanilla extract, and salt together in a bowl until a sticky dough forms.
Roll dough into 1-inch balls with wet hands to prevent sticking.
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.
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.