Delicate Lemon-Curd Cheese Doughnuts (Sweet Blog version)

Name: Delicate Lemon-Curd Cheese Doughnuts (Sweet Blog version)
Prep time: 90 min
Total time: 90 min
Yield: 12 servings
Ingredients: 400 g Wheat flour; 250 g Semi-fat curd (white cheese); 120 szt. Egg; 60 ml Milk (3.2%); 50 g Butter (melted, cooled); 60 g Granulated sugar; 10 g Baking powder; 1 szczypta Salt; 5 łyżeczka Lemon zest (grated); 5 g Vanilla extract; 800 g Rapeseed oil for frying; 50 g Powdered sugar (for dusting); 150 g Apricot jam (for filling)

Desserts Cakes and Bakes 90 min Medium 7 wyświetleń ~19.58 PLN - (0)

Description

The inspiration for this recipe comes from traditional doughnuts for Fat Thursday, but this is an original, lighter, and somewhat modern version in the style of Sweet Blog: doughnuts made with semi-fat cottage cheese, with a hint of lemon and vanilla, briefly fried to a golden color, soft on the inside and gently crispy on the outside. They can be served simply dusted with powdered sugar or filled with slightly tart apricot jam, which provides a pleasant contrast. They look appetizing — round, golden rings with light interiors, decorated with grated lemon zest or a thin glaze. They are perfect for Fat Thursday, an afternoon coffee with friends, or a family breakfast with a touch of celebration.

Składniki (13)

Servings:

Wheat flour 400 g
Semi-fat curd (white cheese) 250 g
Egg 2 szt.
Milk (3.2%) 60 ml
Butter (melted, cooled) 50 g
Granulated sugar 60 g
Baking powder 10 g
Lemon zest (grated) 2.5 łyżeczki
Vanilla extract 5 g
Rapeseed oil for frying 800 g
🌿 Przyprawy
Salt 0.0 szczypt
✨ Opcjonalne
Powdered sugar (for dusting) 50 g
Apricot jam (for filling) 150 g

💰 Szacowany koszt dania: ~19.58 PLN (1.63 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

Prepare all the ingredients (mise en place). Weigh the flour, sugar, baking powder, and salt. Take the cottage cheese out of the fridge to reach room temperature (at least 15 minutes). Melt the butter and set it aside to cool slightly. Grate the lemon zest using a fine grater. Measure the milk and vanilla extract.

Ingredients: Wheat flour, Semi-fat curd (white cheese), Butter (melted, cooled), Granulated sugar, Lemon zest (grated)

Use two bowls: one for dry ingredients, the other for wet. A lemon zester, measuring cup, spoon, and a small bowl for melted butter. Avoid adding cold butter directly to the eggs — it will cause the egg whites to condense.

Cottage cheese

If the cottage cheese is lumpy, pass it through a sieve or briefly blend it with an immersion blender (10–15 seconds) — the goal is a uniform, creamy consistency, not complete dissolution of the structure. The resulting cottage cheese should be smooth and moist, not watery.

Ingredients: Semi-fat curd (white cheese)

Use a sieve with medium holes or an immersion blender on low speed. If the cottage cheese is very runny, drain the excess whey in a sieve for a few minutes.

Dough

In a large bowl, mix the flour, baking powder, and salt. In another bowl, beat the eggs with the sugar using a fork or whisk until smooth (about 30 seconds). Add the cooled cottage cheese, milk, melted butter, vanilla extract, and grated lemon zest. Stir until the mixture is uniform. Then, add the dry ingredients to the bowl with the cottage cheese mixture and mix with a wooden spoon or silicone spatula just until combined - the dough will be slightly sticky and soft.

Ingredients: Wheat flour, Egg, Milk (3.2%), Butter (melted, cooled), Granulated sugar, Baking powder, Salt, Lemon zest (grated), Vanilla extract, Semi-fat curd (white cheese)

Use a wooden spoon or silicone spatula; if you have a mixer with a dough hook, set it to the lowest speed and mix briefly (10–20 seconds). Don't worry about a slight stickiness — after cooling, the dough will be easier to shape.

Cooling the cake

Cover the bowl with plastic wrap or a clean cloth and place it in the refrigerator for 30 minutes. Chilling helps the dough firm up and makes it easier to shape and fry.

Ingredients: Semi-fat curd (white cheese)

The best place is the second shelf of the fridge. If you're in a hurry, you can put it in the freezer for 15–20 minutes, but do not let it harden.

Shaping

Dust the surface lightly with flour. Take the dough out of the fridge and transfer it to the lightly floured surface. Use a rolling pin or stretch it by hand into a rectangle about 2 cm thick. Using a glass with a diameter of about 6–7 cm, cut out circles, and with a smaller end (e.g., a lid), cut out holes in the center. Re-form the scraps into discs and continue cutting until the dough is used up.

Ingredients: Wheat flour, Semi-fat curd (white cheese)

Best tools: a glass with straight edges for cutting and a small cap or the round end of a piping bag. Do not roll too thin — 2 cm ensures a soft interior after frying.

Frying

Pour oil into a wide, deep pot (about 6–8 cm layer of oil) and heat to a temperature of 170–175°C. If you don't have a thermometer, insert a wooden spoon — small, continuous bubbles should form around it. Fry the donuts in batches (max. 3–4 at a time, depending on the size of the pot) for 1.5–2 minutes on each side, until they become golden. Avoid flipping them too often — let them brown, then turn them.

Ingredients: Rapeseed oil for frying, Wheat flour

Use a food thermometer (most accurate) or a wooden spoon. A stick for checking temperature is not precise. Do not overcrowd the pot — a drop in temperature will result in greasy, heavy doughnuts. Remove with a slotted spoon and drain on paper towels.

Stuffing (optional)

If you want to fill the doughnuts with jam, place the jam in a piping bag with a thin tip. Insert the tip into the side of the doughnut and gently inject about 10–15 g of jam inside (you will feel a slight resistance).

Ingredients: Apricot jam (for filling)

The jam should be smooth and free of large pieces. Alternatively, you can make a small incision and apply it with a teaspoon. Additionally, you can add apricot jam to enhance the flavor/texture.

Finishing and serving

Before serving, dust the doughnuts with sifted powdered sugar or drizzle with a thin lemon glaze (powdered sugar dissolved in a little lemon juice). Arrange on a plate – according to the aesthetics of Słodki Blog, you can place 3 pieces, sprinkle with additional lemon zest, and add a piece of fresh fruit for contrast.

Ingredients: Powdered sugar (for dusting), Lemon zest (grated)

Use a sieve to sift the powdered sugar. If you are making the glaze, add lemon juice drop by drop until you achieve a smooth, slightly runny consistency.

Service

Serve the doughnuts warm or at room temperature. On Fat Thursday, serve them in a basket lined with a linen cloth, alongside a cup of coffee or hot chocolate.

The best are on the day of preparation. If you need to store them, see the tips in the storage section.

Fun Fact

💡

Traditional doughnuts in Poland have many regional variations — from completely simple, large rings with sugar to delicate, cheese versions. The combination of cottage cheese with lemon gives them a fresher, less greasy character.

Best for

Tłusty Czwartek popołudniowa kawa z przyjaciółmi rodzinne śniadanie

Tips

🍽️ Serving

Serve the doughnuts on a flat plate or in a wicker basket lined with a linen cloth. If you are filling them with jam, place the filling on the right side of the plate and add fresh fruit for contrast. For an elegant presentation, drizzle with a few spots of thick fruit sauce (e.g., currant sauce).

🥡 Storage

Store the doughnuts in an airtight container at room temperature for up to 24 hours. After 24 hours, they lose freshness — you can slightly refresh them in an oven preheated to 150°C for 5–6 minutes (on a rack). It is not recommended to store already filled doughnuts for longer than a few hours in the refrigerator (the jam may soak the dough).

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie

Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

Ingredients (13)

Servings:

Wheat flour 400 g ~1.60 zł
Semi-fat curd (white cheese) 250 g ~6.25 zł
Egg 2 szt. ~0.96 zł
Milk (3.2%) 60 ml ~0.24 zł
Butter (melted, cooled) 50 g ~2.00 zł
Granulated sugar 60 g ~0.18 zł
Baking powder 10 g ~0.15 zł
Lemon zest (grated) 2.5 łyżeczki ~0.20 zł
Vanilla extract 5 g ~0.75 zł
Rapeseed oil for frying 800 g ~4.80 zł
🌿 Przyprawy
Salt 0.0 szczypt ~0.01 zł
✨ Opcjonalne
Powdered sugar (for dusting) 50 g ~0.20 zł
Apricot jam (for filling) 150 g ~2.25 zł

💰 Szacowany koszt dania: ~19.58 PLN (1.63 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Wartości odżywcze

🔥

10194 kcal

Kalorie

Białko 79.0g

Węglowodany 539.4g

Tłuszcze 870.2g

🔥

520 kcal

Kalorie

Białko 4.0g

Węglowodany 27.5g

Tłuszcze 44.4g

Wartości przybliżone, obliczone na podstawie składników

Autor przepisu Pichcik.pl

180 min

Recipe Categories

Desserts in: Christmas Eve Dinner

Desserts are a sweet ending to a meal that brings joy to both children and adults. In this category, we present recipes for a variety of sweets - from simple creams and mousses, to elegant panna cottas, and exquisite fruit tarts. Our desserts include both classics of Polish cuisine - fruit jelly,...

See all recipes in this category

Cakes and Bakes

Homemade cakes and pastries are the heart of Polish culinary tradition - sweet memories from childhood. In our collection, you will find recipes for classic yeast cakes, shortcrust, sponge, and cheesecake. Apple pie, poppy seed cake, gingerbread, Easter babka, chocolate cake, and New York cheesec...

See all recipes in this category

Reklama