RUSSIAN DOUGHNUTS
Delicious doughnuts made with a cheese-enriched dough. Tvorog (Russian cottage cheese) is traditionally used for this recipe, but it works very well with farmer's cheese or ricotta, too.
Provided by LenaM
Categories Bread Quick Bread Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Mix farmer's cheese, flour, eggs, sugar, vanilla extract, and salt together in a bowl until a sticky dough forms.
- Roll dough into 1-inch balls with wet hands to prevent sticking.
- Heat oil in a deep-fryer or heavy saucepan to 375 degrees F (190 degrees C). The oil should be hot but not smoking. It is ready for frying if you see little air bubbles around a wooden spoon placed in the oil.
- Fry a batch of the dough balls in the hot oil until golden, about 2 minutes. Place doughnuts on paper towels to soak up excess oil. Repeat with remaining dough. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 331.3 calories, Carbohydrate 32.4 g, Cholesterol 112.8 mg, Fat 16.1 g, Fiber 0.8 g, Protein 13.6 g, SaturatedFat 5 g, Sodium 260.8 mg, Sugar 5.5 g
KOLOBKI (RUSSIAN COTTAGE CHEESE DONUTS)
Posting this for safe-keeping, will tweak it later. Kolobok (kuh-luh-bOck) is a dough ball from a Russian fairy tale. These fried gems are fun for kids, tasty calcium for adults. To be clear, I wouldn't feed this to my toddler because of the fried aspect, but I loved them when I was little!
Provided by Lighty
Categories Breakfast
Time 20m
Yield 36 pieces, 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 7 ingredients to form a very thick batter.
- (Original recipe calls for 1/2c flour and crumbs, but even with double the flour mine was too sticky to roll.).
- Heat oil in a wide frying pan.
- (According to Good Eats, more oil is better since the oil is absorbed when oil temp drops, which happens when too much cold stuff is added to not enough oil. I used enough to fill the pan with 1/3 of an inch).
- Use a tea-spoon to quickly scoop and drop dough balls. Since the batter is pretty thick, use your finger to make the drop.
- Alternatively, form balls roughly 1" in diameter, then drop into oil.
- Do not crowd the pan or drop so many that you won't be able to flip them comfortably.
- Fry past golden-brown, about 90 sec. Adjust oil temp if needed.
- Flip using 2 forks.
- Fry the other side.
- Carefully lift each Kolobok out onto racks lined with paper towels, sprinkle with powdered sugar.
- Repeat until batter runs out, and serve whatever hasn't been stolen from the plate. Top with sour cream or possibly syrup/jams? Should keep well overnight.
MAC & CHEESE DONUTS
You've always dreamt of hand-held mac & cheese, and now you can have it with a delightful proscuitto garnish.
Provided by Food.com
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Follow the cooking directions on the box of Mac and Cheese.
- Preheat oven to 350 degrees F.
- Pour the cooked Mac and Cheese into a food processor.
- Add egg, the mix in the processor until it reaches a mushy consistency.
- Spray a donut pan with non-stick spray and fill each cavity with the Mac and Cheese mixture, be sure that each mold is full, all the way up to the top.
- Bake for 20 minutes; then allow the donuts to cool to room temperature.
- Heat fry oil to 350 degrees F in a fryer or deep skillet.
- Remove the donut from the pan and fry for approximately 2 minutes on each side, or until each side is lightly golden-brown.
- Drape several slices of proscuitto over a portion of each donut and garnish with 2 chive stems.
- Serve hot.
Nutrition Facts : Calories 129.8, Fat 9.3, SaturatedFat 5.1, Cholesterol 111.2, Sodium 309.8, Carbohydrate 2.5, Sugar 0.1, Protein 8.7
GRANDMA CLARKS FRIED DONUTS
These are my grandma Clark's donuts. Our family LOVES them! They always go over quickly. I also entered them into the local fair and won a blue ribbon with them! They actually do last more than 1-2 days and taste OK although soggy. I prefer them fresh, warm, and crunchy. The yield is just a guess, I never remember how many they make and by the time I think to count half are gone:) I fry mine 3 at a time in a fry daddy in vegetable oil, my grandma uses a square electric skillet and fries 4-6 at a time.
Provided by MinnMomof2
Categories Breads
Time 13m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 13
Steps:
- Mix sugar, spices, salt, and baking powder.
- Add shortening and vanilla; mix.
- Add eggs, mix.
- Add milk and flour; mix.
- Drop into hot oil using donut dropper. (if mixture is too thick mix in a bit of milk-too thin a bit of flour).
- Fry in oil turning when first crack appears. -be careful not to crowd.
- Remove and place on either a drying rack or brown paper bag to drain oil.
- Ice while warm with powdered sugar icing.
Nutrition Facts : Calories 152.4, Fat 2.1, SaturatedFat 0.7, Cholesterol 17, Sodium 185.9, Carbohydrate 31.1, Fiber 0.5, Sugar 18.2, Protein 2.5
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