There is something about these cheese doughnuts that makes you want one more every time you start eating them. They are having a heavier consistency than the normal doughnuts and they delicious both served warm or cold. They go well with sour cream and jam (not a very sweet one).
I do the jam at home since it is quite easy and, unless the store run out of them, I use frozen blueberries.
Enjoy it with a smile! 🙂
- YIELD: 8 servings
- 400 g (14.1 oz) frozen blueberries
- 150 g (5.2 oz) sugar
- 100 ml (3 ¼ fl oz) water
- 450 g (15.8 oz) fresh cheese (like ricotta or homemade – see recipe here)
- 100 g (3.5 oz) sugar
- 2 eggs
- zest from 1 lemon
- 1 tsp vanilla extract
- 300 g (10.5 oz) flour
- 5 g (0.1 oz) baking powder
- creme fraiche (for serving)
For the jam: place the frozen blueberries, 150 g (5.2 oz) sugar and 100 ml (3 ¼ fl oz) water in a pan over low heat and let it cook until the jam thickens.
For the doughnuts: In a bowl, add the cheese, 100 g (3.5 oz) sugar, eggs, vanilla extract and lemon zest and mix them with a fork until everything is mixed together. Add the flour and the baking powder and, using your hands, form a dough (it will be slightly sticky).
Form the dough in the shape of a salami. Sprinkle some flour on the working surface and divide the dough into 9 equal pieces. I usually cut the ends of the salami shaped dough and put them aside and the rest I divide into 8 equal pieces. Form each of the 8 equal dough pieces into doughnuts by flatting them a little (should be around 2 cm – 0.78 inches – thick) and then press your thumb in the middle to create a hole.
Divide the dough that was set aside into 8 small balls.
Heat some oil in a large skillet and fry the doughnuts on both sides until brown. Spoon them out and let them rest on paper towel for a couple of minutes.
Serve a doughnut ring and a doughnut ball with blueberries jam and crème fraiche.