Cottage Cheese Donuts with Poppy
by Editorial Staff
These mouth-watering curd dough donuts are fluffy, airy and very porous on the inside. The golden crust keeps the donuts fresh for a long time, and the addition of poppy seeds gives the curd balls originality and zest.
Ingredients
- Cottage cheese – 350 g
- Flour – 200 g + for sprinkling the surface
- Eggs – 2 pcs.
- Sugar – 3 tbsp
- Vanillin – 1 pinch
- Poppy – 1 teaspoon
- Baking powder – 1 tbsp
- Sunflower oil for frying – 400 ml
- Powdered sugar – 1 tbsp
Directions
- Combine cottage cheese, sugar, vanillin and eggs in a deep bowl. Stir the ingredients with a fork, breaking up the curd lumps. If the curd is very lumpy, use a blender.
- Add dry poppy seeds.
- Place baking powder and flour into a bowl.
- Stir until smooth. The dough holds its shape well, but remains very soft.
- Sprinkle flour on the cutting board. Use wet hands to form equal balls with a diameter of 3-4 cm and place them on a cutting board.
- Heat vegetable oil in a deep skillet, saucepan, or saucepan. Dip the balls into the oil so that there is a distance between them. Bubbles should appear on the surface of the oil around the balls.
- Reduce heat to medium and fry the donuts for about 7-8 minutes. If the donuts float freely in the oil, then they do not need to be turned over, they themselves rotate around their axis.
- When the donuts are light brown, remove them and place them on a plate lined with paper napkin. This is so that the excess oil is absorbed into the napkin.
- Sprinkle the cooled donuts with powdered sugar through a fine sieve.
- Serve donuts to the table. Cottage cheese donuts with poppy seeds are a beautiful and incredibly tasty treat.
- A glass of milk or a cup of tea plus an airy curd donut is the perfect morning formula!
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