These are highly addictive, once you’ve tried it, you won’t be able to stop eating them. Covered with a crispy exterior, they have a really soft inside, due to cottage cheese, and remain soft for a long time. And because they are not very sweet, you can indulge them even for breakfast.
I made this batch just plain, but you can add some extras in a dough like raisins, dried chopped apricots or other berries, or use any favourite syrup instead of the icing powder before serving.
COTTAGE CHEESE MINI DOUGHNUTS
250g cottage cheese/farmer’s cheese
4 tablespoons caster sugar
1 teaspoon baking powder
2 cups plain flour (you might need to add just a bit more if the dough will be too wet)
1 teaspoon vanilla extract (optional)
vegetable oil for frying (approx 250ml)
icing sugar for decoration
- In a big bowl start by beating the eggs with sugar, using a wooden spoon.
- Then add the cottage cheese and mix well with egg mixture.
- Then add the flour, baking powder and vanilla extract, mix well until combined (you might need to add a bit more flour at this stage, if the dough is too wet, but it should be sticky anyway).
- In a small pan heat up the vegetable oil until the small bubble start to appear, then turn the heat down to the medium.
- When the oil is ready, damp the palms of your hands with a little bit oil, then form a little dough balls (approx. size of the walnut, they will expand while frying) and place them one by one in a hot oil. Fry each ball around 2-3 minutes or until it’s golden brown, turning them around.
- Drain ready doughnuts onto the paper towel and dust them with the icing sugar.