Russian Doughnuts Food

KOLOBKI (RUSSIAN COTTAGE CHEESE DONUTS)

Steps:

• 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.

RUSSIAN DOUGHNUTS

Steps:

• Mix farmer's cheese, flour, eggs, sugar, vanilla extract, and salt together in a bowl until a sticky dough forms.
• Roll dough into 1-inch balls with wet hands to prevent sticking.
• Heat oil in a deep-fryer or heavy saucepan to 375 degrees F (190 degrees C). The oil should be hot but not smoking. It is ready for frying if you see little air bubbles around a wooden spoon placed in the oil.
• Fry a batch of the dough balls in the hot oil until golden, about 2 minutes. Place doughnuts on paper towels to soak up excess oil. Repeat with remaining dough. Sprinkle with confectioners' sugar.