Polish doughnuts but with a twist as they are made with the addition of white farmer’s cheese! They are traditional cheese Polish doughnuts, crispy on the outside and soft and pillowy on the inside. Not only are they extremely easy to make, they take very little time and taste delicious!

~ 2 egg yolks
~ 2 cups flour, plus extra for dusting
~ 1/3 cup granulated sugar
~ 250 g white farmer’s cheese
~ 125 ml sour cream
~ 1 tsp vanilla extract
~ 1 tsp baking soda
~ 1 tsp white vinegar
~ 1-2 cups vegetable oil

In the bowl/dish put all ingredients in and knead with your hands until comes together (and you get a ball of dough). If the dough is too wet, then add a little bit more flour.
Transfer onto a lightly floured surface and roll relatively thick (about 0.5-0.7 inch). Cut out circles (large), and then cut a smaller hole in the middle of each doughnut (the small cut outs can be kneaded again or just fried on their own).

Heat up oil to about temp. 330F, and fry doughnuts 2-3 at one time (to avoid lowering oil temp.) for 1-2 min on each side, until golden color. Place each doughnut on a paper towel to remove extra oil. Once cool, sprinkle with icing sugar.

Notes: They are tastiest when fresh, immediately after frying. However, they are as delicous when heated in the oven on the second or third day.