The mascarpone donuts they are exceptionally delicate, soft and moist inside. Thanks to the creamy cheese and cottage cheese, they stay fresh for a long time, and you can prepare them faster than classic yeast ones. They will be a perfect choice for the upcoming Fat Thursday.
To prepare this recipe, you will need:
- 300 g of semi-skimmed cottage cheese,
- 200 g mascarpone serka,
- 4 eggs,
- 1 package of vanilla sugar,
- 150 g of wheat flour,
- 2 teaspoons of baking powder,
- 1 tablespoon of spirit,
- rapeseed oil for frying,
- powdered sugar for sprinkling.
Pass the cottage cheese through a grinder or grind it thoroughly with a blender. Add mascarpone and mix until smooth and uniform.
Beat the eggs with vanilla sugar until the mixture is light and fluffy.
Add the egg mixture to the cheese mixture, pour in the spirit and mix gently.
Sift the flour and mix with baking powder. Gradually add to the cheese mass, mixing with a spoon or by hand.
The dough should be soft, slightly sticky, but compact. Don’t add too much flour or the donuts will lose their fluffiness.
Lightly grease your hands with oil.
Tear off small portions of the dough and form small, smooth balls.
Heat the oil in a pot to 170-175°C. Add the donuts in batches (not too many at once).
Fry until golden brown on all sides, turning gently. The mascarpone donuts themselves rise nicely and become rounder while frying.
Remove the fried donuts with a slotted spoon and drain on a paper towel. After cooling slightly, sprinkle generously with powdered sugar.
Sources: Terazgotuje.pl
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