Kolobki (Russian Cottage Cheese Donuts)

Recipe by Lighty
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READY IN: 20mins
SERVES: 6
YIELD: 36 pieces
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine first 7 ingredients to form a very thick batter.
  • (Original recipe calls for 1/2c flour and crumbs, but even with double the flour mine was too sticky to roll.).
  • Heat oil in a wide frying pan.
  • (According to Good Eats, more oil is better since the oil is absorbed when oil temp drops, which happens when too much cold stuff is added to not enough oil. I used enough to fill the pan with 1/3 of an inch).
  • Use a tea-spoon to quickly scoop and drop dough balls. Since the batter is pretty thick, use your finger to make the drop.
  • Alternatively, form balls roughly 1" in diameter, then drop into oil.
  • Do not crowd the pan or drop so many that you won't be able to flip them comfortably.
  • Fry past golden-brown, about 90 sec. Adjust oil temp if needed.
  • Flip using 2 forks.
  • Fry the other side.
  • Carefully lift each Kolobok out onto racks lined with paper towels, sprinkle with powdered sugar.
  • Repeat until batter runs out, and serve whatever hasn't been stolen from the plate. Top with sour cream or possibly syrup/jams? Should keep well overnight.
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