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Fast and tasty
Cottage cheese donuts

Farmer's Cheese Doughnut Holes

They vanish off the table in no time! Don't believe me? Give them a try! A lot of us know these little doughnuts from childhood — and the ones piled with powdered sugar always went first. Somehow the sugar made them even better. Why not make a batch right now? They're delicious with tea, milk, or juice. (These are made from tvorog, a fresh cheese similar to cottage cheese.)

Julia M.

Recipe author

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Composition / ingredients

Servings:

Farmer's cheese (tvorog)

200

Egg

Sugar

Baking soda (slaked with vinegar)

Vanillin

Flour

Vegetable oil

300

Powdered sugar (for dusting)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 7 g

Fats 62 % 44 g

Carbohydrates 28 % 20 g

496 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 30 min

Step 1:

Crack the egg into a mixing bowl and add the sugar. Whisk everything together.
Step 2:

Then add the farmer's cheese and mix until smooth. It's best to press the cheese through a sieve first — that way there won't be any lumps of cheese in the finished doughnut holes, and the texture stays evenly tender.
Step 3:

Put a little baking soda in a tablespoon and slake it with a drop of vinegar. Once it foams up nicely, stir it into the dough.
Step 4:

Sift the flour and add it to the dough a little at a time, mixing it in gradually — a spoon or wooden spatula works well. You want a dough that barely sticks to your hands. Once most of the flour is worked in, turn it out onto a lightly floured counter and knead by hand.
Step 5:

Roll the dough into small balls, about the size of a walnut. If it sticks a little, grease your hands with a bit of vegetable oil.
Step 6:

Pour vegetable oil into a small but deep pan — enough for the doughnut holes to fry freely. Heat the oil until hot. Lower the dough balls into the hot oil, carefully so you don't burn yourself; it's easiest to add them one at a time. Fry over medium heat until golden and delicious-looking.
Step 7:

Then use a knife to turn them over and fry the other side for a couple of minutes. If there's enough oil that they float freely, the balls will actually flip themselves raw-side-down as they cook.
Step 8:

Set the finished doughnut holes on paper towels to blot off the excess oil so they aren't too greasy. Dust them with a little powdered sugar and dig in. Enjoy!