Today I want to share a traditional carnival snack. We'll prepare incredibly fluffy and delicate curd cheese doughnuts decorated with icing sugar. It's a classic that will disappear off your table in no time!
Our curd cheese doughnuts come out incredibly fluffy, delicate, with a subtle vanilla-and-cheese flavour. They are not too sweet on their own - most of sweetness is brought by decoration. They're quick to make and they'll disappear even faster!
You'll find the list of ingredients, method and approximate nutritional value below.
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List of ingredients (around 18 doughnuts)
- 250 g curd cheese (4% fat)
- 300 g wheat flour, plus more for dusting
- 50 g sugar
- 1 tsp baking soda
- 3 large egg yolks
- 100 g thick sour cream (18%)
- 1 tsp vanilla paste
- 1 tbsp rum
- Icing sugar, for dusting
Method
- Transfer 250 g curd cheese (4%) into a large bowl and crush it with a fork. If you'd like to achieve smoother texture, you can also mince it in a meat mincer or a solid potato ricer.
- Add 300 g wheat flour, 50 g fine white sugar, 1 tsp baking soda, 3 large egg yolks, 100 g thick sour cream, 1 tsp vanilla paste and 1 tbsp rum to the cheese.
- Stir through the contents of the bowl with a wooden spoon, only until flour absorbs most of moisture. Start kneading the dough by hand them, in the bowl at first, until it comes together. Once the ingredients combine transfer the dough onto a work surface dusted with flour, scatter some flour on top of dough and knead it for a minute or two until roughly uniform ball forms. At first, still in the bowl, the dough may look dry, but it will start sticking to your hand fairly quickly. You need to keep dusting it with flour to be able to work with it. Try not too use too much flour though, as it may give you dense, tough doughnuts.
- After around two minutes of kneading shape the dough into a large ball, dust it with more flour and roll it out to around 1-1.5 cm thickness. To make it easier, sprinkle some flour on your rolling pin, too. Try to make sure that the thickness is even across the whole surface. It will be important for frying time. If you have differently sized doughnuts within one batch, some of them may burn while other remain raw inside.
- Cut out doughnuts. I'm using a cookie cutter, 7.5 cm in diameter. It is worth covering cookie cutter edges in flour after each doughnut so the dough doesn't stick. I'm cutting the middles with a piping bag tip (Wilton 6B), but you can also use a shot glass. The recipe gave me 18 dougnuts and 12 mini-doughnuts. The exact amounts may differ, depending on your tool size.
- Transfer the doughnuts onto a chopping board and take them to a cooker hob. Heat up oil neutral oil in a large pot. Try to keep temperature at 170-180 deg C. Lower temperature may result in your doughnuts soaking up too much oil, while higher temperature may mean your doughnuts burn on the outside while remaining undercooked inside. Fry the doughnuts in batches, around 1.5 minutes per side. I'm frying my doughnuts for a minute at first, turning them over, frying them for another minute until golden, turning over again and finishing them off for 30 seconds per side. Take ready doughnuts out of the pot and place them on a plate lined with a paper towel to remove excess fat and cool them down.
- All we need to do now is decorate our doughnuts. I'm dusting them with icing sugar, but you can also prepare a simple icing, chocolate glaze, or cover them with a mixture of sugar and cinnamon while they're still warm.
- Enjoy!
Approximate nutritional value
100 g
- 325 kcal
- Carbs: 35 g
- Fat: 16 g
- Protein: 10 g
- Fibre: 1 g
1 doughnut (assuming 18 doughnuts)
- 130 kcal
- Carbs: 14 g
- Fat: 6 g
- Protein: 4 g
- Fibre: < 0.5 g
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