Cottage Cheese Donut Holes with Sourdough
The donut holes are fluffy and soft in the inside and have a crispy-sweet cinnamon-sugar-crust. The dough is quick and easy to make and you can leave it to rest in the fridge over night. The recipe contains no yeast and no baking powder and are proofed only with sourdough. Fresh out of the deep fryer they taste at least as good as from the bakery.
Ingredients
ingredients for the dough
- 475 g wheat flour all purpose flour or type 405
- 250 g cottage cheese or ricotta low fat
- 95 ml milk or water
- 55 g butter
- 50 g sourdough starter
- 20 g sugar
- 2 eggs
- 1 tsp. lemon zest an organic lemon or vanilla extract
Other
- 100 g cinnamon and sugar to cover the donut holes with
- 1 l sunflower or canola oil to deep fry
Instructions
Day 1
- Mix all ingredients into a dough, stretch and fold after 30 minutes and leave covered at room temperature for 4-6 hours. The volume should increase noticeably.
- Put the dough for the donut holes into the fridge over night.
Day 2
- Turn out the dough onto a work surface and cut into 12 equal parts. Shape the dough pieces into small balls, cover them with a cloth and let them rest for at least 1 hour.
- Heat up 1 liter of oil in a pot to about 170 °C (340 °F). If you don’t have a cooking thermometer, use the simple wooden spoon test: hold the handle of a wooden spoon into the hot fat. If it produces small air bubbles, the fat should be hot enough.
- Carefully place 3-4 dough balls at a time into the hot fat with a skimmer and let it fry for 3-4 minutes until golden-brown. Turn them so that they bake evenly from all sides.
- After deep frying, cover the donut holes in a mixture of cinnamon and sugar and serve best when still warm.
