Cottage Cheese Donuts-Transylvanian Recipe
Servings: 6 people
Calories: 1142kcal
A delight in Sunday afternoons was to eat delicious cottage cheese donuts made after our grandmother's recipe. This recipe is found in both Hungarian and Transylvanian cuisine as "turofank". It's a recipe that's easy to make and fast, but is so tasty.
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Ingredients
- 500 g cottage cheese dry
- 250 g wheat flour
- 3 pieces eggs
- 4 tbsp sugar
- 2 tsp vanilla extract
- 1 pcs lemon zest
- 1 tsp baking soda
- ½ tsp sea salt
- 1 tbsp powdered sugar
- 600 ml sunflower oil
Instructions
We're preparing the ingredients
- I used about 6 people about 500 g of fresh dry cottage cheese which will result in about 30 donuts.
- In this amount of cheese we will put egg yolks, sugar, vanilla and lemon peel. Mix until the ingredients are well incorporated.
- Separately we mix about 230 g of wheat flour and put a teaspoon of baking soda and half a teaspoon of salt.
- We take egg whites and beat them until we get a foam.
- We mixed all the ingredients, the cheese with flour and finally we incorporated the egg foam.
Frying donuts
- In a deeper bowl or even in the fryer, warm the sunflower oil to medium temperature. To fry it well, you need to have about 3-4 cm of oil in the pan.
- Using two spoons or wet hands, we make not too large balls that we fry.
- We fry them for about two minutes on each side until they get a golden color.
- If you make round balls and have enough oil they will turn around alone.
- After the donuts are fried, we put them on a paper towel and put the rest in the frying pan.
Serving
- The cottage cheese donuts are served sprinkled with powdered sugar and with raspberry or peach jam.
Video
Notes
Serve the donuts warm or at room temperature. Cold donuts won't be as fluffy or flavorful.
Nutrition
Serving: 1grams | Calories: 1142kcal | Carbohydrates: 41g | Protein: 13g | Fat: 104g | Saturated Fat: 11g | Cholesterol: 16mg | Sodium: 681mg | Fiber: 1g | Sugar: 12g
