Step 1: prepare the cheese mass.

For this sweet dish, it is advisable to use dry cottage cheese with a minimum amount of liquid, but if this is not available, you can cook from any. Place 300 grams of cottage cheese in a clean, dry, deep bowl, knead it with a fork, then add 5 - 6 tablespoons of granulated sugar, 1/2 teaspoon of baking soda and 1/2 teaspoon of salt to the cottage cheese.


Stir until smooth and begin to add sifted wheat flour to the resulting mixture. We act slowly, spoon by spoon, while kneading the curd dough of medium thickness.

Step 2: form donuts.



Then turn on the stove to medium level and place a deep frying pan with 300 milliliters of vegetable oil. Then pour a little sifted wheat flour into a deep plate, 150 - 200 grams is enough for a start. We take a full tablespoon of curd mass, put it in the palm of our hand and, using the second palm, form a ball the size of a walnut out of it. Dip it in wheat flour and place it on a large flat plate sprinkled with a small layer of flour. In the same way we form the remaining donuts.

Step 3: fry the donuts.



Now we check the temperature of the deep fryer, roll up the bread crumb and put it in a frying pan with oil. If nothing happens, it means the fat has not yet warmed up. And if a large number of small bubbles appear around the crumb, then it’s time to fry the donuts. Carefully lower them to the bottom of the frying pan and fry the rounds until golden brown and light brown. Periodically turn the donuts from side to side to ensure even frying and make sure they do not burn.


When the donuts are golden brown, remove them from the pan using a slotted spoon and place them on a large tray lined with paper kitchen towels. Let the paper absorb excess fat, and in the meantime, add a little vegetable oil to the frying pan and place the next batch of donuts. Place the finished, slightly cooled curd balls onto a large flat dish, sprinkle with powdered sugar to taste and serve for dessert.

Step 4: Serve the cheese donuts.



Cheese donuts are served warm or chilled as a dessert, light breakfast, afternoon snack or dinner. If desired, before serving, they are sprinkled with powdered sugar or topped with homemade sour cream, cream, as well as any fruit or berry syrups. It’s a pleasure to savor this delicacy with a cup of freshly brewed tea or a glass of warm fresh milk. Enjoy!
Bon appetit!

If desired, you can add cinnamon or vanilla sugar to the curd mass; these spices will give the finished dessert a pleasant, rich aroma. Very often, chopped nuts, soaked poppy seeds or dried fruits are added to this donut dough.

If you bought cottage cheese that is too dry, with hard grains, it is better to grind it through a fine mesh sieve and then combine it with other ingredients.

Before adding flour to the curd mass, it should be sifted through a sieve with a fine mesh; during this process it becomes looser, saturated with oxygen and dried, which has a beneficial effect on the preparation of any flour products. Sifting also helps to get rid of unwanted debris, which very often ends up in flour packaging during packaging at the factory.

For deep frying, it is advisable to use refined sunflower oil, which does not have a pronounced aroma of sunflowers and does not foam.

Ingredients:

  • processed cheese – 100 g
  • flour – 1 cup
  • raw egg – 1 pc.
  • baking soda - about one pinch
  • sugar - a quarter cup
  • salt - a pinch
  • lemon juice – 1 tbsp. l.
  • sunflower oil - for frying

Processed cheese donut recipe:

Processed cheese must be grated on a medium grater. To make it easier to grate, put the cheese in the freezer for 10 minutes so that it hardens a little. After this, grate the cheese. Add one egg and about a quarter cup of sugar to the bowl with grated cream cheese.

Mix all this well with a fork. Add a little baking soda to a separate container and quench it with lemon juice. Then mix with the cheese mixture.

Please note that the dough will not be hard; on the contrary, it should be very tender.

We cut our delicate consistency into small pieces. We make sausages from them and fasten one end to the other, making bagels.

I advise you to make the sausages thin so that they bake well and are not raw inside. Donuts are ready to fry.

In a preheated frying pan with vegetable oil, we begin to fry our donuts with cheese. For this procedure, it is better to take a deeper frying pan. Don't try to fry all the donuts at once, do it in small portions.

Since this recipe has already firmly taken root in our family, I no longer accumulate drying and unnecessary leftover cheese. I buy cheese specifically for this recipe - Mozzarella and Djugas (a Lithuanian parmesan). I settled on these types of cheese, and you can search (experiment) for your “complete set”.

The cheese must be grated: Mozzarella - on a coarse grater, Dzhiugas - on a fine grater.

Add one large egg to this cheese crumble and mix everything thoroughly.


Next, add the dry ingredients - sifted flour and the desired amount of dry seasonings. I take oregano - I really like it, but you can easily use other spices - garlic, basil, thyme - it all depends on your taste preferences.


Mix the dough. It will turn out quite dense, so tight - don’t be alarmed.


Divide the dough into forty pieces, then roll each into a small ball.


These cheese balls are then rolled in breadcrumbs.


Now you can start frying these cheese preparations. It’s better, of course, to do this in a special deep fryer, but if you don’t have one, then feel free to take a small pan with a thick bottom - narrow and with high sides, this will use less vegetable oil.

Pour enough oil into the pan so that the cheese balls placed in it float freely. Heat it over medium heat to 150 degrees... don't have a special thermometer? Then to set the desired temperature, simply dip a small piece of white bread into the hot oil. If it fries in about one minute, the oil is at the right temperature.

To prevent the oil temperature from dropping during frying, it is better to fry the cheese balls in small batches.
As soon as they turn golden, immediately remove them with a slotted spoon.


Serve them almost immediately, still hot - just let the paper napkins absorb a little of the excess oil.


Calories: Not specified
Cooking time: 20 minutes

Cream cheese donuts are the perfect breakfast dish. And it’s ideal because the cooking time is minimal, the dish is quite filling, and the taste is simply amazing. Donuts, of course, are not exactly a dietary dish, but due to the addition of processed cheese, they are very healthy. After all, this product contains calcium, which is so necessary for the body.
I often made sweet ones. And then I came across my old notebook with a bunch of recipes. After looking through it, I found a wonderful recipe for processed cheese donuts. Well, I was really interested in this dish. I have prepared it. And I was very surprised. The donuts turned out very tasty. And with sour cream - you'll lick your fingers. I used processed cheese with flavoring additives, so the donuts turned out flavorful.

Cheese donuts - recipe with photo.

Necessary ingredients for making donuts (serving quantity - 12 pcs.):
- 1 egg,
- 1 processed cheese,
- a pinch of salt,
- a pinch of sugar,
- a pinch of soda,
- lemon juice to extinguish soda,
- 1 glass of sifted flour.


Recipe with photos step by step:

Well, let's do some magic! To prepare the dough for cheese donuts, combine the egg with sugar and salt in a bowl.






















Let's knead the dough. It should be soft in consistency.














Fry the cheese donuts in oil until golden brown. The heat should be moderate so that the donuts do not burn.




These are such delicious processed cheese donuts!
Help yourself! And hurry up to pamper your family with this dish.
By the way, we recommend that you also prepare