👩🍳 Instructions:
1. Prepare the batter:
- In a bowl, mash the túró until smooth (a few lumps are okay).
- Add eggs, sour cream, sugar, and vanilla (or lemon zest). Mix well.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually fold the dry ingredients into the cheese mixture until you get a soft, sticky dough.
(It should be too soft to roll, more like thick batter.)
2. Heat the oil:
- Pour 2–3 inches of oil into a deep pan or pot.
- Heat to 170–180°C (340–355°F) — test with a thermometer or a small piece of dough (it should sizzle gently).
3. Fry the donuts:
- Use 2 spoons to shape rough dumplings and drop them into the oil (or use a small scoop).
- Fry in batches, turning occasionally, for 3–4 minutes until golden brown and puffed.
- Remove with a slotted spoon and drain on paper towels.
4. Serve:
- Dust with powdered sugar.
- Serve warm with a spoonful of apricot jam or a drizzle of honey.
💡 Tips:
- Don’t overcrowd the pot — they need room to puff and turn.
- If using cottage cheese, drain well and mash it for smoother texture.
- You can add a spoon of rum for extra flavor.
Would you like a baked version or a gluten-free twist?