The 30-Minute Crispy Cottage Cheese Donut Holes: Light, Golden, and Totally Addictive
Turn a simple block of farmers cheese into a massive mountain of airy pastry bites that vanish faster than you can fry them.
We all know this feeling when you want a comforting pastry breakfast but don't feel like spending ages shaping dough or dealing with a messy counter.
Well, this brilliant recipe turns a simple dairy base into light, bite-sized pillows that puff up beautifully in hot oil. As they fry, they develop a shatteringly crisp outer crust while keeping the center incredibly soft, sweet, and pillowy.
Here’s what you need: 7 oz (200g) of dry cottage cheese or farmers cheese, 3 large eggs, 1/2 cup (100g) of granulated sugar, a pinch of salt, 1/4 teaspoon of vanillin (or 1 teaspoon of vanilla extract), 2.5 cups (320g) of all-purpose flour, 1 teaspoon of baking powder, 2 cups (500ml) of vegetable oil for frying, with powdered sugar and sweetened condensed milk for serving.
To start your dough base, grab a deep mixing bowl and beat the eggs with the granulated sugar, salt, and vanillin until the sugar crystals melt and the mixture looks uniform. Add the cottage cheese to the bowl, mashing and blending thoroughly until you have a smooth, lump-free paste.
In a separate bowl, toss the all-purpose flour and baking powder together, then gradually work them into your wet base. Knead the mixture gently until it comes together into a soft, cohesive dough. Cover the bowl with a kitchen towel and let it rest on the counter for about 10 minutes.
Once the dough has rested, lightly flour your clean countertop and roll the dough out into an even sheet about 1/2-inch (1 cm) thick. Slice the dough into small, neat squares and gently roll each piece between your palms to form small, round balls.
Pour the vegetable oil into a small, deep saucepan or skillet and heat it up thoroughly. Drop your dough balls into the hot oil in small batches to avoid crowding the pan. Fry them over medium heat, letting them roll around in the oil until they turn a gorgeous, even golden-brown shade all over. Use a slotted spoon to transfer the hot puffs onto paper towels to drain any excess oil. Pile them high on a serving platter, dust them generously with powdered sugar, and drizzle with sweet condensed milk before diving in.
