This is the kind of dessert I sometimes make on Saturday mornings when I have leftover fresh cheese from other recipes and I don't want to let it sit too long in the fridge. I usually prefer them fried, for their texture and because they are quick to make. You don't even need to take out the mixer; everything can be done with a spoon and by hand. If I have orange peel in the freezer, it turns out even better.
Quick info
Total time: 40 minutes
Servings: 8-10 doughnuts (3-4 people)
Difficulty: easy
Ingredients
250 g fresh cheese
250 g cottage cheese (well-drained, ideally not too wet)
2 eggs
100 g sugar
250 g flour + extra for shaping
1 packet baking powder (10 g)
A pinch of salt
Grated peel of one orange (or half, to taste)
Preparation method
1. Place the cottage cheese and fresh cheese in a large bowl. Mix them well with a fork until they are as fine as possible. If the cheese is lumpy, you can pass it through a sieve.
2. Add the sugar, eggs, orange peel, and salt. Mix everything vigorously with a wooden spoon or whisk.
3. Incorporate the flour mixed with baking powder. If you see that the dough is too soft and sticks too much to your hands, sprinkle a little more flour. It should be slightly sticky but moldable.
4. Sprinkle flour on the work surface. Take pieces of dough with your hands and shape them into balls of 70-80 g (about the size of a small mandarin). Gently press each ball with your palm, then make a hole in the middle with your finger so it looks like a thick doughnut. From the remaining dough, shape small balls to place on top.
5. Heat oil in a wide pan over medium heat (not too hot, so they don't burn). Fry the doughnuts for 2-3 minutes on each side until they turn golden. Remove them onto paper towels.
6. Serve warm, with sour cream and sour cherry jam or berries.
Why I make this recipe often
I like that I can use leftover cheese, they are made with simple ingredients, and you don't need special equipment. The texture is somewhere between doughnuts and cake, and the doughnuts keep well the next day. They are easy to adapt based on what I have on hand.
Tips and variations
Tips
- If the cottage cheese is too wet, let it drain in a strainer for at least 15 minutes.
- To prevent sticking, always use hands dusted with flour.
- The oil should be well heated but not at maximum heat. Test with a small piece of dough: if it sizzles gently, it's okay.
- Don't fry too many at once, so the oil temperature doesn't drop.
Substitutions
- You can use only cottage cheese or only fresh cheese if you don't have both. It's important to have fresh and not overly watery cheese.
- If you don't have orange peel, lemon works too. Or you can skip it, but the citrus aroma helps.
- Sugar can be adjusted based on how sweet you like it.
Variations
- For a lighter version, you can boil them in water with a little salt, then serve with sour cream and powdered sugar.
- You can add raisins or dried cranberries directly into the mixture.
- Some prefer to add a little vanilla essence, although I don't feel the need.
Serving ideas
- Classic: rich sour cream and sour cherry or blueberry jam.
- With honey and ground nuts for a less sweet version.
- With simple powdered sugar if you want them for breakfast.
- They can also be eaten cold, but they are best fresh.
Frequently asked questions
1. Can I use only one type of cheese?
Yes, but the doughnuts are more flavorful and balanced with a mix of fresh cheese and cottage cheese. If you only have one, you can adapt, but adjust the flour according to the cheese's texture.
2. Can they be baked in the oven?
You can bake them at 180°C on baking paper for 20-25 minutes, but the texture won't be as airy as when fried.
3. What type of flour is suitable?
Regular flour, type 000 or 550. I don't recommend wholemeal flour as it alters the taste and texture.
4. How do I know if they are cooked inside?
The doughnuts should be golden on the outside and not have raw dough in the middle. If you're unsure, break one open and check after frying for 3-4 minutes on each side.
Nutritional values
Approximately, one fried doughnut (without topping) has about 180-200 kcal, 7-8 g protein, 25 g carbohydrates, and 6-8 g fat. Toppings (sour cream, jam) add calories. Doughnuts are richer in protein compared to other pastry desserts due to the cheese.
Storage and reheating
Doughnuts can be stored in the fridge in a sealed container for up to 2 days. They can be reheated in the oven or in a pan for 3-4 minutes, covered with foil to prevent drying out. I do not recommend freezing as they lose their texture. Fresh ones are tastier, but they can also be served cold with jam.
Quick info
Total time: 40 minutes
Servings: 8-10 doughnuts (3-4 people)
Difficulty: easy
Ingredients
250 g fresh cheese
250 g cottage cheese (well-drained, ideally not too wet)
2 eggs
100 g sugar
250 g flour + extra for shaping
1 packet baking powder (10 g)
A pinch of salt
Grated peel of one orange (or half, to taste)
Preparation method
1. Place the cottage cheese and fresh cheese in a large bowl. Mix them well with a fork until they are as fine as possible. If the cheese is lumpy, you can pass it through a sieve.
2. Add the sugar, eggs, orange peel, and salt. Mix everything vigorously with a wooden spoon or whisk.
3. Incorporate the flour mixed with baking powder. If you see that the dough is too soft and sticks too much to your hands, sprinkle a little more flour. It should be slightly sticky but moldable.
4. Sprinkle flour on the work surface. Take pieces of dough with your hands and shape them into balls of 70-80 g (about the size of a small mandarin). Gently press each ball with your palm, then make a hole in the middle with your finger so it looks like a thick doughnut. From the remaining dough, shape small balls to place on top.
5. Heat oil in a wide pan over medium heat (not too hot, so they don't burn). Fry the doughnuts for 2-3 minutes on each side until they turn golden. Remove them onto paper towels.
6. Serve warm, with sour cream and sour cherry jam or berries.
Why I make this recipe often
I like that I can use leftover cheese, they are made with simple ingredients, and you don't need special equipment. The texture is somewhere between doughnuts and cake, and the doughnuts keep well the next day. They are easy to adapt based on what I have on hand.
Tips and variations
Tips
- If the cottage cheese is too wet, let it drain in a strainer for at least 15 minutes.
- To prevent sticking, always use hands dusted with flour.
- The oil should be well heated but not at maximum heat. Test with a small piece of dough: if it sizzles gently, it's okay.
- Don't fry too many at once, so the oil temperature doesn't drop.
Substitutions
- You can use only cottage cheese or only fresh cheese if you don't have both. It's important to have fresh and not overly watery cheese.
- If you don't have orange peel, lemon works too. Or you can skip it, but the citrus aroma helps.
- Sugar can be adjusted based on how sweet you like it.
Variations
- For a lighter version, you can boil them in water with a little salt, then serve with sour cream and powdered sugar.
- You can add raisins or dried cranberries directly into the mixture.
- Some prefer to add a little vanilla essence, although I don't feel the need.
Serving ideas
- Classic: rich sour cream and sour cherry or blueberry jam.
- With honey and ground nuts for a less sweet version.
- With simple powdered sugar if you want them for breakfast.
- They can also be eaten cold, but they are best fresh.
Frequently asked questions
1. Can I use only one type of cheese?
Yes, but the doughnuts are more flavorful and balanced with a mix of fresh cheese and cottage cheese. If you only have one, you can adapt, but adjust the flour according to the cheese's texture.
2. Can they be baked in the oven?
You can bake them at 180°C on baking paper for 20-25 minutes, but the texture won't be as airy as when fried.
3. What type of flour is suitable?
Regular flour, type 000 or 550. I don't recommend wholemeal flour as it alters the taste and texture.
4. How do I know if they are cooked inside?
The doughnuts should be golden on the outside and not have raw dough in the middle. If you're unsure, break one open and check after frying for 3-4 minutes on each side.
Nutritional values
Approximately, one fried doughnut (without topping) has about 180-200 kcal, 7-8 g protein, 25 g carbohydrates, and 6-8 g fat. Toppings (sour cream, jam) add calories. Doughnuts are richer in protein compared to other pastry desserts due to the cheese.
Storage and reheating
Doughnuts can be stored in the fridge in a sealed container for up to 2 days. They can be reheated in the oven or in a pan for 3-4 minutes, covered with foil to prevent drying out. I do not recommend freezing as they lose their texture. Fresh ones are tastier, but they can also be served cold with jam.