Cottage Cheese Mini Doughnuts

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

Ingredients:

250g cottage cheese/farmer’s cheese

2 eggs

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

Method:

  1. In a big bowl start by beating the eggs with sugar, using a wooden spoon.
  2. Then add the cottage cheese and mix well with egg mixture.
  3. 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).
  4. In a small pan heat up the vegetable oil until the small bubble start to appear, then turn the heat down to the medium.
  5. 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.
  6. Drain ready doughnuts onto the paper towel and dust them with the icing sugar.
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Cheesecake crumble

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No, I didn’t make a mistake in a title, this pudding is the best of both worlds – it is a combination of cheesecake and crumble. It is my Mum’s recipe, so it’s ultimate comfort food for me 🙂 As someone living outside their home country, now and then I really miss some products and for me this special ‘missing’ product is cottage cheese, which gives me a special boost and endless possibilities in cooking.

However, the cottage cheese I grew up with is very different from the ricotta or quark available in the UK, which is sometimes used as a substitute in many recipes. Although it comes from the same dairy family, it fits a different purpose. I’m sure most of you know which type I’m talking about, but if you have not come across this kind of cottage cheese, please do not be put off as it is widely available now. You can easily find it in any international food store or even in local supermarkets. It comes in different packaging but the main thing it should look similar to this:

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CHEESECAKE CRUMBLE

Ingredients:

Crumble base:

150 g butter

300 g plain flour

80 g sugar

1/2 teaspoon baking powder

3 tablespoons desiccated coconut

Cheesecake mix:

400 g cottage cheese

2 eggs

100 g sugar

1 teaspoon vanilla extract

Method:

1. Preheat the oven to 200C. Butter the baking dish or spring-form tin and line with the parchment paper.

2. To make the crumble mix, place the flour, butter, sugar, baking powder and desiccated coconut in a bowl and mix it all with your fingers until it forms the crumbs (alternatively, use the food processor and pulse it for a few times).

3. In another bowl, beat together all ingredients for the cheesecake filling.

4. Place half of the crumble mixture on the bottom of the baking dish, making sure there are no gaps but do not press the crumble mixture to the bottom of the tin. Then pour over the cheesecake mix and cover with the left overs of crumbs on top.

5. Bake it for 30-40 minutes, until it’s slightly golden on top. Serve hot or cold.

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