On Fat Thursday, pastry shops are crowded, and getting a donut sometimes means standing in a long queue. Instead of getting upset, bake donuts with mascaprone cheese. This one detail will give them a completely new dimension.
Oponki has been on tables for years, mainly during Carnival, especially on Fat Thursday. It is the last Thursday before Lent, also known as Shrovetide or Podkoziółki. On this day, we traditionally eat fatty donuts and other sweets, which theoretically we should not eat until Easter. Mascaprone donuts are so fluffy that they are certainly perfect even outside of this one day of the year.
Thanks to the creamy consistency of mascarpone cheese, the cake is more delicate and the effect is as light and soft as a cloud. These donuts taste great with afternoon coffee, as an after-dinner dessert or just as a little pleasure in the middle of the week.. So you don’t have to wait for an opportunity, you can prepare them whenever you feel like it. Their advantage is that the dough does not have to rise, so it only takes a few moments to be ready.
Below you will find a proven recipe for homemade mascarpone donuts. They are quick to prepare, fluffy and creamy. Thanks to this one ingredient, their taste and structure are much more delicate than in classic recipes.
Ingredients:
- 2 cups of flour;
- 2.5 tablespoons of sugar;
- a pinch of salt;
- 1 teaspoon of baking soda;
- 1 egg;
- 2 egg yolks (additional);
- 1 package of mascarpone cheese (250 g);
- 1 teaspoon of vinegar;
- 1 liter of oil for frying;
- powdered sugar for sprinkling.
Preparation method:
Make the dough: Pour flour, salt, baking soda and sugar into a large bowl. Add egg, yolks, mascarpone and vinegar. Knead the dough, don’t worry if it is slightly sticky, it’s normal.
Transfer the dough to a floured board and knead gently again. Roll them out to a thickness of approx. 5 mm and then cut out larger circles with a glass. Cut a small circle in the center of each (e.g. with a glass).
Heat the oil in a frying pan or pot to a temperature where the tires can “swim” freely. Fry on both sides until golden brown, about 2 minutes on each side.
After frying, remove the dumplings with a slotted spoon and place them on a paper towel to drain excess fat. While still warm, sprinkle generously with powdered sugar to prevent it from falling off later.
Source: Terazgotuje.pl, kontakter.pl
