Curd donuts in powdered sugar
These fluffy doughnuts are simultaneously crispy and soft. While the doughnuts in this recipe are a bit different, they still evoke warm, nostalgic feelings. Recipes for simple and understandable dishes like these doughnuts are great because they leave room for creativity. Even if you stick to the exact proportions of the ingredients and follow the instructions precisely, you can always experiment with the shape: for example, instead of making balls, you can shape the dough into logs and twist them into classic rings.
INGREDIENTS
- Cottage cheese — 250 g
- Eggs — 3 pieces
- Wheat flour — 8 tablespoons
- Sugar — 3 tablespoons
- Salt — ½ teaspoon
- Olive oil — to taste
- Baking soda — ½ teaspoon
- Powdered sugar with vanilla — to taste
INSTRUCTIONS
- In a clean, dry bowl, place the cottage cheese, add the eggs, flour, sugar, baking soda, and salt, and gently mix everything with a spatula or wooden spoon until smooth.
- Pour olive (or vegetable) oil into a small saucepan—enough to submerge at least half of a doughnut. Heat the oil well.
- Using a teaspoon or your hands, roll the dough into balls, each slightly smaller than a walnut. To prevent the dough from sticking to your hands, you can periodically dip them in flour.
- Drop the doughnuts into the boiling oil and fry over low heat, constantly turning them with a slotted spoon so that they brown evenly on all sides and acquire a beautiful golden-brown color.
- Place the finished doughnuts on a paper towel and let them sit for one to two minutes to absorb excess oil. Serve the doughnuts hot, placing them on a plate and sprinkling with powdered sugar mixed with vanilla.
