Cheese doughnuts with whipped cream and peach jam

Name: Cheese doughnuts with whipped cream and peach jam - Elodia J.
Ingredients: 1200 g sweet cheese; 4 eggs; 300 g sugar; 1 packet vanilla sugar; a pinch of salt; grated zest of 1 lemon; 300 g flour; 1 pinch of baking powder; 500 ml oil for frying; peach jam; liquid cream

Dessert - Cheese doughnuts with whipped cream and peach jam by Elodia J. - Recipia

I have made this recipe for cheese dumplings with whipped cream and peach jam several times, especially when I have sweet cheese that needs to be used quickly. They are not complicated, but they do dirty some dishes, so it’s good to have everything at hand. I haven’t always had sour cream, so I use whipped cream instead. The jam can vary, but with peaches, it creates a different combination compared to the classic sour cherry jam. Quick Info Total time: about 50-60 minutes Preparation time: 25-30 minutes Frying time: 20-25 minutes Servings: 8-10, depending on the size of the dumplings Difficulty: medium, especially in shaping and frying Recipe type: traditional fried dessert, suitable when you have fresh sweet cheese Ingredients 1200 g cottage cheese (sweet cheese, not too watery) 4 eggs 300 g sugar 1 packet vanilla sugar 1 pinch of salt Grated zest of 1 lemon 300 g flour 1 packet baking powder 500 ml oil for frying Peach jam (to taste) Liquid whipped cream (for decoration, whipped at the end) Preparation Method 1. Place the cheese in a large bowl. If it has too much whey, drain it first. Crack the eggs over the cheese and knead well with your hand or a fork until well combined. 2. Add the sugar, vanilla sugar, lemon zest, and salt. Mix again, ensuring everything is well incorporated. 3. Incorporate the flour mixed with the baking powder. Mix until you get a relatively dense, slightly sticky but moldable dough. If the dough is too soft, add a little more flour, but not too much. 4. Put the oil in a pot and heat it until it is well heated before starting to fry. 5. On a floured surface, shape the dumplings into flat balls. Make a hole in the middle with your finger or a cork. From the remaining dough, shape small balls for decoration. 6. When the oil is hot, fry the dumplings one by one, without overcrowding the pot. Turn them after 2-3 minutes when they brown. Do the same with the small balls. 7. Remove them onto an absorbent towel to drain excess oil. 8. Whip the liquid cream until stiff and refrigerate. 9. After the dumplings have cooled slightly, plate them: place one dumpling, a spoonful of peach jam, whipped cream, and on top, the small ball. 10. Serve immediately. Why I make the recipe often It’s useful when I have a lot of cottage cheese and don’t want to waste it. It doesn’t require complicated ingredients, and you can quickly adjust the proportions. The dumplings are good even after they have cooled, especially with freshly whipped cream. Tips and Variations Tips It’s important for the oil to be well heated; otherwise, the dumplings will absorb oil and remain greasy. If the cheese is too watery, let it drain for at least half an hour. Don’t fry too many dumplings at once to avoid lowering the oil temperature. If you want fluffier dumplings, don’t add too much flour. Substitutions You can replace whipped cream with sour cream if you want the classic version. Instead of peach jam, use any jam or preserves you have on hand. Variations You can shape the dumplings without a hole, just as balls or thicker discs, but the version with a hole is more classic. If you want to change the flavor, you can add a little cinnamon or orange zest to the dough. Serving Ideas They are served warm, with whipped cream and jam on top. You can also use other types of jam or fruit sauces. A small dumpling ball placed on top is useful for appearance. Frequently Asked Questions 1. Can the dumplings be made from store-bought cottage cheese in a bucket? Yes, but if it’s too wet, it’s best to drain it well first. Otherwise, you’ll need to increase the flour quantity to get the right consistency. 2. Can I bake the dumplings in the oven instead of frying them? Not with this recipe. Traditional dumplings are fried in oil. For the oven version, the recipe needs to be adjusted. 3. How long do they stay fresh? They are best served the same day. After a few hours, they harden, but they can still be eaten cold. 4. What type of oil should I use for frying? Sunflower oil works well; it has a neutral taste and withstands high temperatures. 5. Can I use sheep cheese or ricotta? I do not recommend it for the traditional texture. Cottage cheese has the right consistency and neutral taste. Nutritional Values Approximately, for one dumpling with whipped cream and jam: around 370-400 kcal, 14 g protein, 45 g carbohydrates, 16-18 g fat. Values vary greatly depending on how much cream or jam you use and the amount of oil absorbed during frying. The information is indicative. Storage and Reheating Fried dumplings do not keep well for several days. They can be eaten cold, but the texture becomes firmer after sitting. I do not recommend reheating in the oven or microwave, as they can dry out or become soggy. It’s best to eat them fresh, the same day. Cream and jam are added only at serving.

Cheese doughnuts with whipped cream and peach jam

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