Super Easy Cottage Cheese Doughnuts
Dreaming about soft, hot, and light as a feather homemade doughnuts? There is nothing easier! We called this recipe Super Easy Cottage Cheese Doughnuts for a reason. Just a few simple ingredients, you probably already have in your kitchen, and you can make the magic happen. Spend about 40 minutes of your time to get one of the most delicious breakfast/dessert you can imagine.
When we deep fry something, we like to use sunflower oil. It has a high smoke point and a neutral flavor, unlike the canola or vegetable oil. But you can use any oil you like, just make sure they have a high smoke point. To make this easier for you, we made a Cooking Oil Guide; you’ll find a lot of useful information there.
The only tricky part about this recipe is the cooking process. You have to make sure that the doughnuts are fully cooked inside, not only outside. Therefore, don’t rush to remove them from the oil and adjust the heat if the doughnuts are cooking too quickly or too slowly. Lastly, make sure they’ve reached the deep golden brown color, and only then transfer them to a paper towel lined sheet.
If you want to make this recipe even simpler, you can skip the raspberry sauce. Just combine the powdered sugar and a pinch of cinnamon, and dust the doughnuts with this mix. Although, we suggest you spend a few extra minutes and prepare the sauce, it 100% worth the effort. You’ll love how the tangy and bright sauce will balance the richness of doughnuts.
TIP: To make the timing better, we suggest you cook the raspberry sauce in advance. You can even cook it a few days ahead and refrigerate in an airtight container until needed. We successfully stored our raspberry sauce leftovers for about a week, until it was used in a Raspberry Sparkling Wine Cocktail =)
- sunflower or any oil with a high smoke point - 2 quarts
- cottage cheese - 1 1/2 cup
- large egg - 1
- vanilla extract - 1/4 teaspoon
- flour - 1/2 cup
- sugar - 1 tablespoon
- baking powder - 1/4 teaspoon
- baking soda - 1/4 teaspoon
- salt - 1/4 teaspoon
- powdered sugar - for serving
- For the raspberry sauce:
- raspberries - 1 cup
- whole clove - 2
- sugar - 2 tablespoons
- lemon juice - 2 tablespoons
- lemon zest - 1, 2-3 inch stripe
- In a small saucepan combine the raspberries, sugar, clove, lemon juice, and zest.
- Bring the mixture to a simmer, then lower the heat and simmer for 4-5 minutes.
- Remove from the heat and let cool. If not using the sauce immediately, refrigerate it in an airtight container up to 10 days.
- Heat oil in a five-quart heavy-bottomed saucepan over medium-high heat until a deep-frying thermometer registers 350 F.
- Line a baking sheet with paper towels.
- In a medium bowl mix the cottage cheese, egg, and vanilla extract.
- In a separate medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine the cottage cheese and flour mixtures together. Stir well with a wooden spoon.
- Once the thermometer reaches 350 F, you can start cooking the doughnuts.
- Using a medium ice cream scoop drop about 1 1/2 tablespoon scoops of dough into the oil.
- Do not fry more than 3 donuts at a time.
- Cook the doughnuts until deep golden, about 2 minutes. Turn over; continue cooking until evenly browned on both sides, about 2 minutes more.
- Using a slotted spoon, transfer the doughnuts to the paper towel-lined baking sheet. Allow cooling slightly.
- Dust the doughnuts with the powdered sugar; serve immediately with the raspberry sauce.