Lemon Cottage Cheese Doughnuts
Tender and soft, with a light lemon sharpness. Baked in the oven and finished with a chocolate glaze. An excellent thing to have with tea.
Ingredients
Batter
Cottage cheese(5%)500 g
Eggs4 pcs
Greek yogurt(2%)80 g
Whole milk(2%)50 ml
Wheat flour130 g
Sugar50 g
Baking powder8 g
Lemon zest0.5 lemon
Lemon juice1–2 tbsp
Saltpinch
Glaze and decoration
Chocolate chips(dark or milk chocolate)100–150
Whole milk2–4 tbsp
Almonds(flaked almonds or pistachios)to taste
Instructions
1
In a bowl, combine the cottage cheese, eggs, yogurt, milk, sugar, salt, lemon zest and lemon juice. Blend the mixture or mix it thoroughly until even. If the cottage cheese is grainy, blending is the better option — the doughnuts come out more tender.
2
Add the flour and baking powder, and mix to a thick, even batter.
3
Spoon into silicone doughnut moulds, filling them about two thirds full.
4
Bake in an oven preheated to 180°C for 20–25 minutes. Turn the doughnuts out of the moulds and cool completely. Melt the chocolate with the milk. Dip the top of each doughnut into the chocolate, let the excess drip off and scatter with nuts straight away. Set on a rack and let the glaze harden.
Freezing
Freeze them baked, without the glaze
Keeps for up to 3 months
Thaw in the fridge