Curd donuts

Curd donuts

Category: Bakery products

Ingredients
Wheat flour (ordinary glasses, 250 g)	2 tbsp.
Milk	7 tbsp. l.
Sugar	1/2 tbsp.
Rast. oil	5 tbsp. l.
Egg	1 PC.
Cottage cheese	250 g
Potato starch	2 tsp
Baking powder	2 tsp
Vanilla sugar	1 sachet

Cooking method

• In a food processor, beat an egg with sugar and vanilla, add cottage cheese and milk. In a separate bowl, mix the flour with baking powder and starch and gradually add it to the egg and curd mixture. Add vegetable oil at the end of the batch. Knead the dough until it starts to move away from the sides of the mixer bowl. The result is a very soft, non-sticky dough. First form a ping-pong ball out of the dough, then crush it into a cake and make a hole in the middle and immediately lower it into a heated deep fat. Bring to readiness, remove on a paper towel and sprinkle with icing sugar.

Note

Made today donuts with cottage cheese according to the recipe from the Internet.

Similar recipes

Philips Airfryer Diet Curd Donuts (Olya_)

GOST curd donuts for oursson 5005 pressure cooker multicooker (Xenia46)

Curd donuts (Cilia)

Hello Anastasia!
Finally I came across a recipe for real donuts. I love them madly, so I buy either semi-finished products or ready-made ones.
I tried to cook it according to your recipe and the result is just super!

I can give a small recommendation according to this recipe to improve the taste: it is better to use not cottage cheese in the dough, but curd mass and it is advisable to rub it through a sieve, then the donuts are very tender. True, when using curd mass, it is necessary to add a little more flour.

[Alexandrovna]

Alexandrovna

Thank you very much for your feedback. I am very glad that I liked the recipe. Now I will definitely try to do as you wrote, with the curd mass. I think that we should really get even more fluffy donuts. Thanks for the advice!

When I was a child, my mother made us similar donuts from cottage cheese, but without starch. And I made the shape with balls. I will have to try to make according to this recipe, to astalgic

but I didn't manage to like donuts and tried to bake, but the dough came out tight, although it didn't stick to my hands. And when deep-fried, it burned outside, and raw inside. I even put the temperature on the mines. all the same I didn’t get drunk Here I’m sinning - I don’t understand how much flour is needed - 2 cups of 250 g = 500 g or 2 cups of 250 ml each = 150 g = 300 g of flour? just when I added 300 g of flour, the dough was soft, but sticky to my hands, and when I added another 200 g, it did not stick to my hands, but did not bake. Who baked this recipe, tell me

but I didn't manage to like donuts and tried to bake it, but the dough came out tight, although it didn't stick to my hands. And when deep-fried, it burned outside, and raw inside. I even put the temperature on the mines. all the same I didn’t get drunk So I’m sinning - I don’t understand how much flour is needed - 2 glasses of 250 g = 500 g or 2 glasses of 250 ml = 150 g = 300 g of flour? just when I added 300 g of flour, the dough was soft, but sticky to my hands, and when I added another 200 g, it did not stick to my hands, but did not bake. Who baked this recipe, tell me

A regular 250 g glass is a 250 ml glass, so you needed 300 g of flour

Thanks for the recipe!

Gourmet! To your health!

but tell me, you can throw the ingredients into the bakery, on the pizza mode, for example, I have 254.
do you think the result will be the same?

but tell me, you can throw the ingredients into the bakery, on the pizza mode, for example, I have 254.
do you think the result will be the same?

I think you can. It may even be that the dough will turn out to be more elastic due to the fact that the breadmaker heats up the ingredients a little.

[Anastasia]

Anastasia
I brought you a big thank you for the recipe! I fed my family "to the dump" - everyone really liked it! Only I fried donuts in a small (if not to say in a scanty amount of oil), apparently that's why they didn't turn out as lush as yours, but I think that they didn't become less tasty because of this! The donuts turned out to be very tender inside and with a crispy crust, here ...

🔗

Crumb, good health! And you turned out even more beautiful than mine !!!

Thanks for the recipe !!!!!!!!!!!

Thanks for the recipe !!!!!!!!!!!

My bozhenka! Another handsome man! To your health! It's great when everyone does it right!

Thanks for the praise! I only had to add about 8 rounded teaspoons of flour, the dough was very sticky.

Thanks for the praise! I only had to add about 8 rounded teaspoons of flour, the dough was very sticky.

You know, I just re-read the topic and met at the beginning a review, too, that the dough was sticky and the person added flour and that I thought and wanted to ask, did you knead the dough for a long time?

And it took me exactly 320 grams of flour, the dough was what I needed, neither subtract nor add!

[Anastasia]

Anastasia, Knead with a Cube with knives. It's hard to say in time how much, but after all the flour fell asleep ......... well, probably 5 minutes. My husband stood next to me and pissed that he didn’t like the sound of the engine and he wouldn’t last that long. Our husband is a car mechanic, he does not like when the engine is working with a load. Then I added butter and mixed it again, the dough did not want to lag behind the walls, I touched it with my finger - it was sticky. Then she poured flour with a teaspoon until the dough began to lag behind the walls. It turned out to be very delicate and not sticky.
I measured the flour with a glass from a bread machine. Exactly up to the 250ml mark. The curd was loose, but not quite crumbly. Maybe that's the case.

[Anastasia]

Anastasia, Knead with a Cube with knives. It's hard to say in time how much, but after all the flour fell asleep ......... well, probably 5 minutes. My husband stood next to me and pissed that he didn’t like the sound of the engine and he wouldn’t last that long. Our husband is a car mechanic, he does not like when the engine is working with a load. Then she added butter and kneaded it again, the dough did not want to lag behind the walls, touched it with her finger - it was sticky. Then she poured flour with a teaspoon until the dough began to lag behind the walls. It turned out to be very delicate and not sticky.
I measured the flour with a glass from a bread machine. Exactly up to the 250ml mark. The curd was loose, but not quite crumbly. Maybe that's the case.

Yeah, I understood the situation for myself a little. I'll explain now. Yesterday I was kneading dough for Napoleon with knives of this same cube. I tested the dough for a long time and was very surprised when I also had to add a bit of flour compared to the manual method of making the same dough. Fortunately, today, after baking the cakes, I realized that this did not affect the taste of the cakes, their blistering. But I realized that the knives, of course, crumble the butter much better (into smaller parts) and, accordingly, you really need more flour to achieve the desired consistency. And so you did it - the curd broke into smaller particles with knives and they needed more flour to become needed to form a consistency. And I make these donuts with an ordinary food processor with a whisk and beat as the recipe says, for quite a long time, until the dough starts to move away from the walls by itself. That is, until the flour disperses properly and interacts with all the ingredients.

Early this morning it’s not hot yet I made curd rings
The recipe for 20 years in my book:
cottage cheese -500g.
eggs 2pcs.
sour cream -2st. l.
Melt margarine -30g and cool.
sugar 3 tbsp. l.
flour 3 stack. (st. faceted)
1 tsp with a slide of soda vinegar, a pinch of salt.
Sift the flour and fold all the ingredients and quickly knead the dough, if the dough sticks to your hands and table, add 2-3 tbsp. l. flour (it all depends on the moisture content of the cottage cheese) and for 15-20 minutes in the chill. Take it out and roll it out 1-1.5 cm thick, do not press hard with a rolling pin, the dough is very tender, cut st. a circle and in the middle a hole with something of a small diameter, I cut out the narrow end with a nozzle for a stake. Under. raffin oil. heat until a slight haze appears, reduce the heat to medium and fry the rings, do not put much - they are very puffed up, put on a boom. towel, then sprinkle with sugar. powder. I assure YOU that this amount you will eat in one sitting

Nut, what a beauty.
And a special respect for working in SUCH heat.

[nut]

nut, amazing donuts!

We think the same way! I carry donuts too.

Thank you Girls But you not only look, but also do - you will not regret
your ear is, as always, another masterpiece

Thank you, nutlet!

But you not only watch, but also do

Nut, give me time. I won't turn on the oven yet. The poor dog doesn't know where to stick to.
The heat will subside, I will definitely do it. I have already printed it.

Maybe I'm a little late, but here's what I did. Deliciously incredible !!!

[nut]

Early this morning it’s not hot yet I made curd rings
The recipe for 20 years in my book:

nut, thank you for the recipe and accept the report!

Oh, what a slide of beauty: wow: Leska - I'm very glad that you liked it - eat to your health

[nut]

nut, Irish, what a cool recipe !!! I will have to pamper my own !!!

Why didn't you endure it as a separate topic ?!
If not Marishka , I would never see him ...

Kroshik, I wanted to, but I forgot how to do it: (And I'm already ashamed to ask - if you can, do it for me. And also, when you roll out the dough, don't press hard - the thickness of the rolling is not less than 1.5 cm, then there will be just crumpets

Girls, I'm ashamed to say, but I don't understand how you make holes inside?

[Yulia Antipova]

Yulia Antipova, I'll tell you how I do it: I take the ball in my hand and pierce it in the middle with my index finger, insert another index finger into the hole and begin to twist gently stretching the hole in the middle ...

[nut]

nut, Irina, thank you very much for the recipe! Delicious donuts.
Thank you and I am writing a report here, because I cannot find your separate recipe.
The author, Nastenka, excuse me, please.
The donuts turned out wonderful, although they were baked with a minimum of fat in a slow cooker, which somehow maintained its maximum temperature.
Kroshik, Innus, thanks for the advice on the holes!

[Ritochka]

Ritochka , I am very glad that the donuts turned out and you liked it And the holes I make are simple - first I cut out the mugs with a glass, and then I take the attachment from the meat grinder for adding sausages and with the end of the attachment I make holes in the circle, everything is easy and quick, and the dough is not injured. And so that the finished products are completely lush and melt in your mouth, quickly and carefully roll out the dough to a thickness of about 2 cm. There is no separate recipe, because at that time I was still a completely newbie and did not know how to do it

[nut]

nut, Irina, delicious ponets.
Now I tried it cold and without powder, it's just wonderful!
Thank you!
Definitely, a recipe in a daily notebook-notebook.