Blueberry Cottage Cheese Churro-Flavored Doughnuts

Blueberry Cottage Cheese Churro-Flavored Doughnuts - Alex Guarnaschelli
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I love the spiced sugar on the outside of these and the luscious texture of the blueberry cottage cheese inside the doughnuts themselves. These do not require yeast and they don’t take much time to make!

Published:

February 24, 2021

 

Blueberry Cottage Cheese Churro-Flavored Doughnuts - Alex Guarnaschelli

Blueberry Cottage Cheese Churro-Flavored Doughnuts

Course: Dessert
Serving Size: 14 - 16 doughnuts
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Ingredients

Ingredients for the Dough:

  • 2 cups cottage cheese w/ blueberry
  • 1 large egg lightly beaten
  • 1 cup milk
  • 2 tbsp unsalted butter melted
  • 2 tsp vanilla extract
  • cups all purpose flour plus extra for rolling
  • 1 cup sugar
  • 2 tsp baking powder
  • 2 tsp kosher salt
  • 1 quart Canola oil for frying

Ingredients for the Topping:

  • ½ cup sugar
  • 1 tbsp pumpkin pie spice

Instructions

  • Preheat oven to 350°F

Make the dough:

  • In a large bowl, mix the cottage cheese with the egg, milk, butter and vanilla. In a medium bowl, mix the flour, sugar, baking powder and salt. Sprinkle the dry ingredients over the cottage cheese mixture. Stir to combine. Do not over mix. Let rest at room temperature for 10 minutes.

Bake:

  • Turn the dough onto a flat, floured surface and roll to about ¾ inch thick. Using a floured round cookie cutter or a drinking glass 2 ½ inches in diameter, cut the doughnut rounds and arrange in a single layer on a floured baking sheet. You should yield 14-16 rounds. Note: You can gently re-roll scraps to maximize dough. Let the dough rest for 10 minutes.

Get ready:

  • Pour the oil into a heavy-bottomed pot. Heat the oil to 350F over medium heat. Prepare a baking sheet fitted with a kitchen towel and a slotted spoon.

Fry:

  • Use a slotted spoon to gently drop half of the doughnuts into the oil. Cook on the first side, 4 minutes, until golden brown. Turn them gently on the second side with the slotted spoon and cook another 3-4 minutes. Do not rush this. They may look cooked on the outside but need that full time to cook inside. Remove from the oil and lay them out on the kitchen towel to cool. Bring the oil back up to 350F and repeat with the remaining half of the doughnuts.

Fill the doughnuts:

  • Fill a plastic sandwich bag with the remaining cottage cheese. Cut a hole in one corner of the bag. Use a paring knife to hollow a small hole in the side of each doughnut. Put the end of the plastic bag and inject about 2 teaspoons cottage cheese into each doughnut.

Roll:

  • In a medium bowl, combine the sugar, pumpkin pie spice. Roll the doughnuts in the sugar.

BAKED MUFFIN VARIATION:

  • Make the same batter but with only 3 ½ cups of flour (instead of 4½ cups)
  • Spoon the batter into (individually greased) a standard cupcake pan (each ¾ full) for 25-30 minutes until a small knife inserted in the center of each emerges clean. Cool for 10 minutes. Unmold. Cut a 1-inch circular hole in the bottom of each muffin. Press the insides to make a large hole and fill with about 1 tablespoon cottage cheese. Plug the hole with the piece of cut dough and arrange, cut side down on a platter so they have blueberry cottage cheese filling! Top with the spiced sugar.

They also have more protein than the average doughnut due to the cottage cheese and the flavor is so tasty. You can also make them in advance, cut into the doughnuts, refrigerate for up to 6 hours and just fry when you want to eat them. Note: These do not hang around well once fried. Fry and eat!

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