Chef Alex Guarnaschelli is sharing her recipe for Blueberry Cottage Cheese Churro-Flavored Doughnuts!

“I love the spiced sugar on the outside of these and the luscious texture of the blueberry cottage cheese inside the doughnuts themselves,” she says.

Chef Alex makes frequent Food Network television appearances, including as a regular judge on Chopped and as an Iron Chef champion. She is also the chef/owner of two critically acclaimed NYC-based  restaurants, Butter and The Darby, and has written two cookbooks, Cook with Me: 150 Recipes for the Home Cook and Old-School Comfort Food. She is also mom to a 12-year-old daughter Ava! (Follow Alex here on Instagram and Ava here on Instagram). Read more about their relationship here!

These doughnuts not require yeast and they don’t take much time to make! Chef Alex also says they 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.

Check out her recipe for a special family treat, below!

Note: These do not hang around well once fried. Fry and eat!

Blueberry Cottage Cheese Churro-Flavored Doughnuts

Ingredients for the Dough:
2 cups Hood Cottage Cheese with Blueberry
1 large egg, lightly beaten
1 cup milk
2 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
4 1/2 cups all purpose flour plus extra for rolling
1 cup sugar
2 teaspoons baking powder
2 teaspoons kosher salt
1 quart Canola oil, for frying

Ingredients for the Topping:
½ cup sugar
1 tablespoon pumpkin pie spice

Yield: 14-16 doughnuts

Directions:
Preheat oven to 350F.

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.

This originally appeared on our parent site The Local Moms Network

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