Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup warm milk
- 1 egg
- 1 tsp active dry yeast
- 1/4 tsp salt
- 1/2 cup tvaroh (farmer's cheese)
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or heavy-bottomed pot
- Piping bag with a small round tip
Step-by-step instructions:
1. In a large mixing bowl, combine flour, granulated sugar, yeast, and salt. Mix well.
2. In a separate bowl, whisk together melted butter, warm milk, and egg.
3. Add the wet ingredients to the dry ingredients and mix until a dough forms.
4. Knead the dough on a floured surface for 5-7 minutes until it becomes smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for 1 hour.
6. In a small mixing bowl, mix together tvaroh, powdered sugar, and vanilla extract until smooth.
7. Once the dough has risen, punch it down and roll it out on a floured surface to 1/4 inch thickness.
8. Use a round cookie cutter or a glass to cut out circles of dough.
9. Place a small dollop of the tvaroh filling in the center of each circle.
10. Fold the dough over the filling and pinch the edges to seal.
11. Place the filled doughnuts on a baking sheet and let them rise for another 30 minutes.
12. Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F.
13. Carefully drop the doughnuts into the hot oil and fry until golden brown, about 2-3 minutes per side.
14. Remove the doughnuts from the oil and place them on a paper towel-lined plate to drain excess oil.
15. Once the doughnuts have cooled slightly, use a piping bag to fill them with more tvaroh filling.
16. Dust the doughnuts with powdered sugar and serve.
Time:
Preparation time: 20 minutes
Rising time: 1 hour 30 minutes
Cooking time: 6 minutes
Temperature:
Oil temperature: 350°F
Serving size:
Makes 12 doughnuts
Nutritional information:
Calories per serving: 220
Fat: 9g
Carbohydrates: 29g
Protein: 6g
Substitutions for ingredients:
- Tvaroh can be substituted with ricotta cheese or cream cheese.
- Active dry yeast can be substituted with instant yeast.
- Granulated sugar can be substituted with honey or maple syrup.
Variations:
- Add lemon zest to the tvaroh filling for a citrusy twist.
- Roll the doughnuts in cinnamon sugar instead of powdered sugar.
- Fill the doughnuts with jam or Nutella instead of tvaroh.
Tips and tricks:
- Make sure the oil is at the right temperature before frying the doughnuts to ensure they cook evenly.
- Use a slotted spoon or spider to remove the doughnuts from the oil to avoid burning yourself.
- Don't overfill the doughnuts with the tvaroh filling, or they may burst open during frying.
Storage instructions:
Store the doughnuts in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the doughnuts in the oven at 350°F for 5-7 minutes or until warmed through.
Presentation ideas:
Arrange the doughnuts on a platter and dust them with powdered sugar. Serve with fresh berries or whipped cream on the side.
Garnishes:
Fresh berries, whipped cream, or a drizzle of chocolate sauce.
Pairings:
Coffee, tea, or hot chocolate.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the dough doesn't rise, make sure the yeast is fresh and the dough is in a warm place.
- If the doughnuts are too greasy, make sure the oil is at the right temperature and drain them well on a paper towel.
Food safety advice:
Make sure the oil is hot enough to kill any bacteria and cook the doughnuts thoroughly. Use a food thermometer to check the oil temperature.
Food history:
Tvaroh-filled doughnuts are a traditional Czech pastry that is typically eaten during Carnival season.
Flavor profiles:
Sweet, creamy, and slightly tangy.
Serving suggestions:
Serve the doughnuts as a dessert or a sweet snack.
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Region: Czech