Polish cheese donuts
Fat Thursday is a day once a year when the diet takes a backseat, and donuts, Angel wings and carnival roses come to the fore. It’s good that Fat Thursday is only once per year, because if it were otherwise, many of us would gain a lot of weight.
Of course, you can bake donuts, Angel wings or other delicacies at any time of the year, whenever you feel like it. However, before Fat Thursday, many people dig out recipes for these sweet delicacies and prepare them only for Fat Thursday.
Personally, I make Polish cheese donuts several times a year, not only on this one special day for them. Regardless, Fat Thursday is always a perfect opportunity for me to repeat the recipe for donuts and make them again. Below, I leave you a recipe for Polish cheese donuts. Happy baking!
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Ingredients for Polish cheese donuts.
- 250 g quark cheese (farmer’s cheese)
- 250 g wheat flour + extra for dusting
- 10 g vinegar (1 tablespoon)
- 12 g baking soda (1 full teaspoon)
- 2 egg yolks
- 100 g sour cream
- 40 g powdered sugar
- 1 teaspoon of vanilla extract
Additionally:
- powdered sugar for sprinkling
- oil for frying
How to make Polish cheese donuts.
Pour sifted flour, powdered sugar into a bowl, add sour cream, quark cheese, vanilla extract, egg yolks, vinegar and baking soda. Knead for about 6 minutes until all ingredients are thoroughly combined. Place the dough on the kitchen counter, knead it for a moment, then form it into a ball, cover it with a bowl and set it aside for 10 minutes.
After that, roll out the dough lightly sprinkled with flour, to a thickness of 0.8 – 1 centimetre. Cut out large circles with a diameter of 7.5 centimetres, then cut out small circles with a diameter of 3.5 centimetres in their center. Shape the scraps of dough that remain after cutting out the circles into a ball, roll it out and shape it into donuts.
Pour a large amount of oil into a pot, heat it up, and when it’s hot, reduce the heat to medium. Put the donuts into the hot oil and fry until golden on both sides (at a temperature of 170 – 175 degrees Celsius), for about 1.5 – 2 minutes in total. Place the fried donuts on a plate lined with a paper towel. Sprinkle the cooled donuts thoroughly with powdered sugar.
Good to know when making Polish cheese donuts.
It is very important that the cheese you use for the donuts is either ground or well rubbed with a fork. Such cheese will combine with the other ingredients faster and there will be no lumps in the fried dough.
You can replace vanilla extract with vanilla sugar.
Fry the donuts over a medium-high heat, tending to low. It is important that the donuts do not burn on the outside and that they rise nicely and bake on the inside.
Do you like desserts for Fat Thursday? If so, try our recipe for Angel wings.
