17 November, 2019
Fluffy Curd Doughnuts
(Makes around 30 small doughnuts)
These light and fluffy doughnuts are extremely easy to make and tastes amazing. Curd doughnuts are very popular and commonly made in East Europe, well… in Lithuania for sure 🙂 Curd makes them moist and gives that unique flavour which is totally different from regular yeast doughnuts you all know. We use baking powder to make that nice and airy texture laced inside the doughnuts.
I am coating mine with powdered sugar, but you can use anything you desire- cinnamon sugar, fondant icing or just drizzle with some melted chocolate.
So here is the recipe, go on and make them for this afternoons tea ^_^ if they will last this long that is haha
INGREDIENTS
700g curd (or strained cottage cheese)
3 large eggs
1tsp vanilla extract
75g unrefined castor sugar
1tbsp vodka (totally optional but it stops
doughnuts from absorbing oil when frying)
1tbsp crème fraiche or natural yogurt (opt out
if using cottage cheese or similar)
Pinch of fine sea salt
220g spelt flour
1heaped tap baking powder
1l of rapeseed oil or vegetable oil for frying
Some powder (confectioners) sugar for dusting after frying.
In this recipe I am using Lithuanian curd which is rather dry and grainy, but you can use whatever kind you can find in the shop. Cottage cheese or quark will work just as well- drain the liquid before using though.
Remember- depending on the consistency of your curd/ cottage cheese will wary the amount of flour you will be using making them. You might need to add tiny bit more than I used in this recipe.
Consistency of the batter needs to be rather thin, like very thick cream, and not meant to be handled with your hands. We will be using spoons to form the doughnuts and place them in the hot oil.
Pour the oil in to large pot and set on a high heat until we get our doughnut mix ready.
Now, in the large bowl place your chosen curd, yogurt, eggs, vanilla and vodka (if using). Using hand held blender whisk all together till smooth. You might use only fork to bring it all together.
Add your flour mixed with baking powder and give it a good mix.
Prepare plate with paper towel paced on it to absorb oil from fried doughnuts.
Drop little piece of mix in the oil and if it straight away bubbles rapidly- it means oil is ready. Reduce the heat to medium/small and start forming the doughnuts.
Dip two table spoons in the oil, then scoop some dough with one spoon and using another push down in to oil. I make 5-6 doughnuts at a time so can continuously turn them. And if you add to many at a time- it will cool down the oil too much.
Fry the doughnuts until dark brown colour, remove with on to the prepared plate. Continue to fry the rest.
Smaller the doughnuts, quicker they will fry. When all done, dust generously with icing sugar.
Best served on the same day, but can be kept in air tight container and microwave for 15seconds before eating next day.
