These are mouthwateringly soft and warm doughnut balls made from túró (farmer’s cheese), which is a popular type of cheese used in all sorts of Hungarian recipes, desserts and side dishes especially.
The best part about this recipe is that it doesn’t require yeast, and from start-to-finish, the doughnuts are ready in 20 minutes! Make them now!
Time needed: 20 minutes
For about 35-40 doughnuts, the ingredients needed:
500 grams of túró (this usually amounts to one package, since this is the standard size túró is sold in Hungarian supermarkets)
250 grams of flour
pinch of salt
2 packages of vanilla sugar (again, sold in small paper packages in Hungary)
Half a package of baking powder (sold in small paper packages in Hungary)
1 lemon’s juice and zest
1 tablespoon rum (can be left out)
5 dl. of oil (for frying)
Serve alongside some kind of fruit jam and hint with powdered sugar.
1. In a bowl, mash the túró apart with a fork so that there are no large chunks.
2. Add in the eggs, lemon juice and zest, rum, and vanilla sugar, and mix together.
3. In a separate bowl, mix together the flour with the salt and baking soda. Then, sift it into to the túró.
4. With your hands, knead the dough until it’s soft and slightly sticky. Then, form walnut-sized balls and heat up 5 dl. of cooking oil in a high-sided pan.
5. Fry the doughnuts for 2-3 minutes until golden brown. It’s very important to keep rolling them around otherwise they may stick and become lopsided because the baking soda will make them inflate in size.
7. The inside is deliciously squishy and just sweet enough.