Ingredients
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500 g cottage cheeseor ricotta cheese
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2 eggs
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1/2 tsp salt
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1 tsp baking soda
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2 ml vanilla extract
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30 g icing sugar
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275 g Schär Mix Pâtisserie
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1 tsp guar gum
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20 ml sunflower oilplus more for frying
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To serve
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sour cream
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jam
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raspberries
Directions
Steps
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1
Done
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Drain the excess water from the cottage/ricotta cheese and combine it with the eggs, salt, baking soda, vanilla extract and icing sugar. When the ingredients have blended together, gradually sift in the flour and guar gum. Lightly knead the dough, add the oil and more flour, if too wet. The dough should still remain somewhat sticky. Refrigerate for 10 minutes. |
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2
Done
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Heat up enough oil to cover 1 inch of a large skillet. Turn the dough onto a lightly floured work surface and divide it into 7 equal balls. Flatten 6 of them and punch a hole in the middle, shaping them up as donuts. Take the remaining ball to make 6 smaller ones, using them to cover the hole of the doughnuts. |
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3
Done
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When the oil has reached the right temperature, turn the heat down to medium-low and fry the small balls and doughnuts for 2-3 minutes on each side, or until they are golden brown. The balls might need less time, about 3-4 minutes in total. Remove them on a plate lined with kitchen paper and dry them. (Alternatively, bake for 25 minutes at 180 °C). |
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4
Done
|
Serve warm, placing the little balls on top of the doughnuts and topping them with sour cream and cherry jam, or your choice of jam. |
