Spanish · Dessert
Soft Ring Doughnuts
A lightened Spanish-style ring doughnut made with a lowfat cottage cheese batter instead of a butter-heavy dough, fried briefly to a thin golden crust, and finished with a bare dusting of cocoa rather than a sugar glaze.
$0
15 minsPrep
5 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
248Calories
6.5gProtein
11.9gFat
30.3gCarbs
4.8gSugar
2.2gFiber
228mgSodium
35mgChol
1.8gSat Fat
108mgPotassium
36mgCalcium
2mgIron
0.1mcgVitamin B12
0.8mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Spanish Vermouth & Soda
local
Horchata de chufa
international
vegetarian
sweet-spot
Instructions
1
Blend the lowfat cottage cheese until completely smooth, then whisk in the beaten egg, sugar, lemon zest and cinnamon until the mixture is pale and even.
2
Sift the flour and baking powder together and fold into the wet mixture until you have a soft, slightly sticky dough — do not overwork it.
3
Rest the dough in the fridge for 20 minutes so it firms up enough to shape.
4
Lightly flour your hands and shape the dough into two small rings, each about 5cm across, pressing the centre hole through with a floured finger.
5
Heat the sunflower oil in a small pan to 170°C (use the thermometer to check).
6
Fry the rings for about 90 seconds per side, turning once, until deep golden brown and cooked through.
7
Lift onto a wire rack lined with paper towel to drain excess oil for a minute.
8
Dust lightly with cocoa powder just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g all purpose flour
- 1.1 oz30g blended smooth cottage cheese lowfat
- 3/83/8 eggs, beaten (18g)
- 0.3 oz8g sugar white
- 0.1 oz3g baking powder
- 0.1 oz3g zested lemon
- 0 oz1g cinnamon ground
- 8.8 oz250g for frying sunflower oil
- 0.2 oz6g dusted cocoa powder
