Curd donut is not only the perfect start to the day.
He will delight at any time of the day.
Especially if an appetizing product is prepared by loving hands.
In fact, donuts are very easy to make at home, you just need to find the right recipe!
Curd donuts - general principles of cooking
Donut dough can be prepared on any cottage cheese if the recommended fat content and product consistency are not indicated in the recipe. To it add eggs, flour or semolina, granulated sugar, baking powder. The dough is usually cooked quite steep, involving the manual molding of rings or balls.
Donut forming methods:
1. Rolling balls. The lightest and easiest, but requires a good eye. Donuts should be the same to bake at the same time.
2. Extruding circles, rings. Not every cheese dough allows you to roll yourself. Sometimes it sticks to a table and a rolling pin. No matter how much you want to make donuts in this way, sometimes you have to give up this venture.
3. Rolling flagella. Small sausages are rolled out from the pieces of dough, the ends are connected, getting rings with a hole.
In any case, flour is required to heat up. Curd dough itself is sticky. Hammering it with flour is not necessary, otherwise donuts can become hard and tough, they will not fry inside.
Formed donuts are cooked in hot oil. Lay in small portions of several pieces. If you cook a lot of dishes, then the oil should be periodically added.
Cottage cheese donuts with baking powder
Variant of ordinary donut test. From it, you can mold traditional rings or make small balls. Choose the most convenient option for yourself. Deep-fried donuts.
Ingredients
• 300 g of cottage cheese;
• eggs 2 pcs.;
• 40 g sour cream;
• 160 g of flour;
• 5 g of ripper;
• 1 g of vanillin;
• sugar 60-80 g.
Cooking
1. Rub the cottage cheese through a sieve. You can simply mash a soft product with a fork, but do it carefully so that there are no lumps left.
2. Add sour cream to the cottage cheese, preferably fatty.
3. Season with sugar, salt and grind all of these ingredients until smooth.
4. Beat the eggs until foam. Since nothing is added to them, it is very easy to do.
5. Now combine the cottage cheese and eggs, stir.
6. Pour in flour, mixing the baking cultivator. Knead the dough.
7. The mass does not need to stand up. Immediately proceed to the formation of donuts. Blind small balls up to two centimeters in section.
8. Either divide the dough into pieces, roll out the sausages from each and connect the ends to make rings.
9. Deep-fried shaped donuts until cooked.
Cheese donuts in the oven
Baked donuts are not as high in calories as fried foods. At the same time, baking preserves the aroma of cottage cheese, it turns rosy and airy. From this test, you can form balls or sculpt rings, it all depends on personal desire.
Ingredients
• 2 eggs and 1 yolk;
• 100 g sugar;
• 500 g of cottage cheese;
• 1.5 tsp cultivator;
• 50 g sour cream;
• 500 g flour;
• vanilla and salt.
Cooking
1. Wipe the cottage cheese through a sieve. Either beat in a combine or twist through a meat grinder.
2. Add eggs, granulated sugar, salt and rub with a spoon. The mass should be homogeneous.
3. Season with sour cream, stir.
4. Now add a glass of flour with a cultivator, mix.
5. Pour in flour until the dough is no longer liquid. The exact amount is difficult to determine, it all depends on the softness of the cottage cheese.
6. Oil the baking sheet.
7. Blind round balls, place on a baking sheet.
8. Either make rings by rolling small sausages and connecting the tips together.
9. Grease the donuts with yolk.
10. Bake in the oven at 180 degrees until cooked. On average, it will take 25 minutes, but it all depends on the thickness of the donuts.
11. Cool on a baking sheet, transfer to plates, sprinkle with powder.
Cottage cheese donuts with apples
A recipe for mouth-watering curd donuts that are filled with grated apples. An ideal, simple and quick breakfast meal! This recipe can be taken as an idea. Instead of a grated apple, the filling can also be any jam, chocolate paste, other fruits or berries that can be put in the whole donuts.
Ingredients
• 250 g of cottage cheese;
• 1 egg;
• 1-2 apples;
• 1-2 tsp lemon juice;
• 6-8 Art. l flour;
• soda, salt;
• 1 liter Sahara.
Cooking
1. Crush cottage cheese with eggs and sugar.
2. Add a small pinch of salt. Sprinkle flour on top.
3. Pour half a teaspoon of soda into a bowl, quench with vinegar, add to flour.
4. Now the dough needs to be mixed well. If it is very sticky, then add more flour.
5. Divide into 12-15 small balls.
6. Peel the apples, grate and mix with lemon juice. You can sugar or taste a little honey, but just a little bit.
7. Now knead each piece of dough, put a little filling and pinch the donut. Flattening is not necessary. Form all the koloboks. Do this quickly until the apples have started juice.
8. Preheat the deep fat.
9. Fry the curd donuts to a golden crust, lay in small portions.
Curd donuts with cinnamon and poppy seeds
A recipe for stunning cottage cheese donuts with a cinnamon and fried poppy flavor. It is advisable to take cottage cheese for the test medium, that is, not liquid, but also not completely dry. When pressed with a spoon, the lumps should warm up.
Ingredients
• 2 glasses of cottage cheese;
• 1 cup flour;
• one egg;
• 3 tablespoons of sugar;
• 1 tsp cultivator;
• 1 liter poppy;
• 0.3 tsp cinnamon
• dusting powder.
Cooking
1. Send the cultivator immediately to flour, sift together.
2. Transfer the cottage cheese to another container, add the egg with sugar to it, rub it with a spoon or a large fork until smooth.
3. Add cinnamon poppy to the curd. Donuts will be more aromatic if you chop the stick yourself. During storage, cinnamon is exhaled.
4. Add salt, a small pinch is enough.
5. Now you need to mix both masses. The dough should not turn out liquid, but it can stick a little to your hands due to cottage cheese.
6. Sprinkle the board with flour.
7. Nip off small pieces, roll up balls and put donuts on a board.
8. Heat 200-300 g of oil in a pan.
9. Lower the balls, fry until beautiful crust.
10. Cool the finished donuts, then fold them in a slide, sprinkle generously with powder. By the way, you can also add a little cinnamon powder to it.
Cottage cheese donuts with semolina (with a hole)
If semolina is added to the dough for donuts from cottage cheese, then he needs to stand at least a quarter of an hour. During this time, the grains will swell, the mass will become denser, the donuts more accurate. This will also affect the taste of the dish.
Ingredients
• 2 eggs;
• 250 g of cottage cheese;
• 4 tablespoons flour plus for dusting;
• 4 tablespoons of semolina;
• 3 tablespoons of sugar;
• 5 g of ripper;
• some salt;
• butter for frying donuts.
Cooking
1. Pound the cottage cheese along with the eggs, add sugar, salt and pour immediately all the ingredients according to the recipe. Try to introduce the cultivator into the flour, only then combine everything in the total mass.
2. Set the dough aside, let it brew.
3. Stir again before forming. If the consistency is weak and donuts cannot be sculpted, then you can add a couple more tablespoons of flour. Stir.
4. Divide the dough into 12-15 parts.
5. From each piece, roll out a small sausage, connect the ends together.
6. Fry the cooked rings in a pan with enough oil. They should not touch the bottom and each other.
7. Remove on paper that absorbs excess oil. Sprinkle the finished donuts with powdered sugar.
Yeast dough curd donuts
Variant of yeast dough for cottage cheese donuts. At will, you can add a little poppy or raisins to them, but without fanaticism.
Ingredients
• 200 grams of any cottage cheese;
• 180 ml of fresh milk;
• 30 grams of sl. oils;
• 400 grams of flour;
• egg;
• 2 l. Sahara;
• 1 tsp with yeast tubercle (dry ones are used);
• cooking oil;
• some vanilla and powdered sugar.
Cooking
1. Heat fresh milk. You can use diluted dry, but it should also be warm.
2. Add dry yeast, stir for a minute to dissolve as quickly as possible.
3. Enter sugar, add a little salt, set aside.
4. Mix the cottage cheese with the egg, add softened butter to them. If the product is frozen, you can melt it. Rub the mass until smooth. You can beat with a blender.
5. Add the curd mass to the yeast mixture.
6. Pour in the sifted flour, add a little vanilla, knead all together. Add some poppy seeds or washed raisins, if desired.
7. Cover the dough with a linen cloth, leave for about one hour.
8. Take out the dough that has come up, roll up small balls, leave them to approach for about another fifteen minutes.
9. Preheat the deep fat, toss several balls into hot oil, fry over medium heat until cooked.
10. Mix vanilla and powder, sprinkle the finished donuts before serving.
Curd donuts - tips and tricks
• Typically, when frying, donuts almost double in volume. This must be taken into account when laying the formed pieces in oil. If they come in contact or just close together, they will fry unevenly.
• If vanillin or cinnamon is added to the powder for sprinkling, a delicious aroma will come from the dish.
• American donuts differ from the usual dishes for us in their spectacular design. In fact, it’s very easy to decorate the rings or koloboks, it’s enough to make chocolate or sugar icing, to buy decorative dragees.
• If donuts remain and harden, they can be reanimated. Put in a container with a hole on the lid, put in the microwave and warm for a couple of minutes.
