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Cooking
Cottage Cheese Doughnuts with Raspberry Sauce
· 4 servings
Mix the flour with baking powder
Stir the baking powder into the flour. Put all the ingredients in a bowl, but hold off on the water for now — add it later as needed.
A slightly sticky dough
Stir the dough together with a wooden spoon. It should hold together and feel a bit sticky — that's totally fine!
Shape the doughnuts and fry
Get a large frying pan ready and pour in the oil — just a shallow layer is enough. Take two tablespoons: use one to scoop up the dough and the other to help shape it into a doughnut, then drop it into the hot oil.
Fry on all sides until cooked through
Turn the doughnuts so they fry evenly on all sides. Towards the end you can have quite a few in the pan at once. Keeping the heat moderate helps them cook through nicely in the middle as well.
Roll in vanilla sugar
While still hot, roll the doughnuts in a mixture of icing sugar and vanilla seeds. Make sure they're evenly coated all over, then set them aside on a clean plate.
Serving
Serve with fresh fruit, fruit sauce, plum jam, sour cream, whipped cream, or melted chocolate — whatever you're in the mood for.