Hungarian cottage cheese donuts

Yes! You’re likely referring to Túrófánk — fluffy Hungarian cottage cheese donuts made with túró, a type of fresh farmer’s cheese. These little donuts are lightly sweet, soft inside, crisp outside, and typically dusted with powdered sugar. They’re a traditional favorite in Hungary!

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🇭🇺 Hungarian Cottage Cheese Donuts (Túrófánk)

📝 Ingredients (Makes about 20–25 small donuts):

• 250g túró (or well-drained ricotta or farmer’s cheese)

• 2 large eggs

• 2 tbsp sugar

• 1 tsp vanilla extract

• 1 pinch salt

• 100g all-purpose flour (~¾ cup)

• 1 tsp baking powder

• Zest of ½ lemon (optional but traditional)

• Oil for frying (neutral oil like sunflower or canola)

• Powdered sugar for dusting

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🔪 Instructions:

1. Prep Cheese:

   • If using ricotta, drain it well in a sieve or cheesecloth to remove excess moisture.

2. Make the Batter:

   • In a bowl, mash or mix the cottage cheese (túró) until smooth (a few lumps are okay).

   • Add eggs, sugar, vanilla, lemon zest, and salt — mix well.

   • Stir in flour and baking powder until combined. The batter will be sticky — like thick pancake batter.

3. Heat Oil:

   • Heat about 2–3 inches of oil in a deep pan or pot to 170–180°C (340–360°F).

   • Use a small ice cream scoop or two spoons to form small balls of dough.

4. Fry:

   • Drop dough balls carefully into the hot oil. Don’t overcrowd the pan.

   • Fry 2–3 minutes per side, until golden brown and puffed.

   • Remove with a slotted spoon and drain on paper towels.

5. Finish:

   • Dust generously with powdered sugar.

   • Serve warm, optionally with jam (apricot is traditional) or sour cream on the side.

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🧀 Tips & Substitutions:

• Use dry curd cottage cheese or farmer’s cheese if you can find it. Wet cottage cheese can be too loose unless drained.

• For added indulgence, serve with a drizzle of honey or a fruit compote.

Would you like a baked version or gluten-free adaptation?