03 Dec Super Easy Cottage Cheese Doughnuts
Dreaming about soft, hot, and light as a feather homemade doughnuts? There is nothing easier! I called this recipe Super Easy Cottage Cheese Doughnuts for a reason. Just mix a few simple ingredients that you probably already have in your kitchen, and you can make the magic happen. Spend about 30 minutes of your time to get one of the most delicious breakfast/dessert you can imagine.
When I deep fry something, I like to use sunflower oil. It has a high smoke point and a neutral flavor, unlike canola or vegetable oil. But you can use any oil you like; make sure they have a high smoke point.
The only tricky part about this recipe is the cooking process. You have to make sure that the doughnuts are fully cooked inside, not only outside. Therefore, don’t rush to remove them from the oil and adjust the heat if the doughnuts are cooking too quickly or too slowly. Lastly, make sure they’ve reached the deep golden brown color, and only then transfer them to a paper towel-lined sheet.
If you want to make this recipe even simpler, you can skip the raspberry sauce. Just combine the powdered sugar and a pinch of cinnamon, and dust the doughnuts with this mix. Although, if you can spend a few extra minutes preparing the sauce, it is 100% worth the effort. You’ll love how tangy and bright this sauce is, and how beautifully it balances the richness of doughnuts.
TIP: To make the timing better, you can prepare the raspberry sauce in advance. You can even cook it a few days ahead and refrigerate in an airtight container until needed. I successfully stored m raspberry sauce leftovers for about a week until used it in a Raspberry and champaign Cocktail.
Ukrainian-style Cottage Cheese Doughnuts with Raspberry Sauce
For the the doughnuts:
- sunflower or any oil with a high smoke point – 2 quarts
- whole milk cottage cheese – 1 3/4 cup
- large egg – 1
- vanilla extract – 1/4 teaspoon
- flour – 3/4 cup
- sugar – 1 tablespoon
- baking powder – 1/4 teaspoon
- baking soda – 1/4 teaspoon
- salt – 1/4 teaspoon
- powdered sugar – for serving
For the raspberry sauce:
- raspberries – 1 cup
- whole clove – 2
- sugar – 2 tablespoons
- lemon juice – 2 tablespoons
- lemon zest – 1 2-3 inch stripe
- In a small saucepan combine the raspberries, sugar, clove, lemon juice, and zest. Bring the mixture to a simmer, then lower the heat and simmer for about 5 to 7 minutes, or until thickened.
- Remove from the heat and let cool. If not using the sauce the same day, refrigerate it in an airtight container for up to 10 days.
- Heat oil in a five-quart heavy-bottomed saucepan over medium-high heat until a deep-frying thermometer registers 350 F. Line a baking sheet with paper towels.
- In a medium bowl mix the cottage cheese, egg, and vanilla extract. In a separate medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Combine the cottage cheese and flour mixtures together. Stir well with a wooden spoon. You’ll get a thick and sticky batter.
- Once the thermometer reaches 350 F, you can start frying the doughnuts. Using a medium ice cream scoop drop a scoop of the batter into the oil. Do not fry more than 3 donuts at a time.
- Cook the doughnuts until deep golden, about 2 to minutes. Turn over; continue cooking until evenly browned on both sides, about 1 to 2 minutes.
- Using a slotted spoon, transfer the doughnuts to the paper towel-lined baking sheet. Allow cooling slightly. Dust the doughnuts with the powdered sugar; serve immediately with the raspberry sauce.