Vanilla-Creamy Baked Curd Donuts

Soft, tender, with a vanilla-creamy taste. They will be just as tender the next day. They are prepared without frying in oil, but they are high in calories and you don’t need to eat a lot. Although the hand itself is reaching for this delicious wheel. The taste of cottage cheese donuts differs from ordinary ones in their extraordinary tenderness.
cook time: 2h 10 min
Isla Thatcher
Vanilla-Creamy Baked Curd Donuts

Nutrition Facts (per serving)

337
Calories
18g
Fat
34g
Carbs
8g
Protein

Ingredients (10 portions)

Basic:

Salt (a small pinch) to taste
Sugar 120 g
Wheat flour 250 g
Butter 150 g
Milk 100 ml
Eggs (There were CO) 2 pc
Baking powder (about 3 tsp. no slide) 8 g
Cottage cheese (Prostokvashino Soft cottage cheese 0% was used) 130 g
Vanilla sugar (about 2 tsp. no slide) 8 g

Recipe instructions

Step 1

Step 1
Prepare food. Everything should be at room temperature. The oil needs to be soft; you can get it before other products. For this recipe you need special, soft, homogenized cottage cheese. I tried to beat regular cottage cheese with a blender and rub it through a sieve, but I didn’t get the desired result. It remains hard, with grains and its taste is not so delicate, so it is better to take ready-made, but of good quality. Childrenʼs cottage cheese is also suitable.

Step 2

Step 2
Mix soft butter with regular and vanilla sugar, rub with a silicone spatula until smooth. You can also use a mixer at first speed, but not for long so that the water does not separate. If the mixer is powerful, it is better to grind by hand, so the consistency will be more correct.

Step 3

Step 3
Add cottage cheese to the butter mixture and stir until smooth. You can use a spatula or use a whisk, whichever is convenient.

Step 4

Step 4
Then add a small pinch of salt to balance the taste and 1 tbsp. flour from the total volume. The flour will make the mass viscous, which will also prevent the butter from releasing water when whipping it. Add two eggs one at a time, mixing well each time.

Step 5

Step 5
Pour in slightly warmed milk, stir until smooth.

Step 6

Step 6
Mix baking powder with flour and sift in two to three additions. You may need a little less or more flour. Depends both on the flour itself and on the weight of the eggs and the moisture content of the cottage cheese.

Step 7

Step 7
The finished dough should be homogeneous, not very liquid, but not thick either. The consistency is like thick sour cream, it lingers on the whisk, you will need to push it slightly from the spoon.

Step 8

Step 8
Install the donut panels in the multi-baker in advance. Turn on and wait until the green indicator lights up, the device is ready for use. Before the first batch of donuts, I grease the panel with oil, then you don’t have to grease it, there is enough oil in the dough. Pour 1 heaping teaspoon of dough into the cells. Carefully close and latch the lid.

Step 9

Step 9
Bake until golden brown, depending on the power of the appliance. For me it’s 4 — 4.5 minutes /700 watts/. In a multi-baker, the heating element heats unevenly, so start pouring those cells that take longer to bake first. Sometimes the top heat is weaker, so as not to burn the bottom, turn the donut over and brown on the bottom panel without covering the top lid. You need to adapt to your device and each dough can be baked differently. Good results will come with practice.

Step 10

Step 10
Remove the finished donuts onto a paper napkin, preferably in one layer. While hot, they may become deformed. Let cool a little and you can serve with sour cream, condensed milk, jam.. You can sprinkle with powdered sugar, or prepare glaze and make a more festive version with decoration, but they are delicious on their own. Makes about 45 pieces.

Additional rubrics

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