Mascarpone doughnuts

I was determined to take a break from making sweets for a while, I swear, but here I was left with about half a box of mascarpone from another recipe and couldn’t bring myself to throw it away. My mom, with her craving for donuts, kept asking for something quick and tasty, and I found myself frying things again. The first few times I tried this recipe, I ended up with either too soft or too doughy results, but over time I found my rhythm. I like that these aren’t exactly classic donuts or papanasi – they’re something in between, fluffier in the middle but without that heavy dough part. I make them smaller so people don’t say I’m overdoing the portions, but honestly, they disappear quickly anyway; you barely have time to save some for the next day.

It takes about half an hour, including chilling in the fridge; frying goes quickly. I make a batch for about 4 people, maybe 5 if everyone isn’t too greedy. It’s nothing complicated; you just need to mix a few ingredients, fry them, and you’re done. It’s at the level of “anyone can do it,” so you don’t need to worry if you don’t have much experience.

Ingredients:

250 g mascarpone (I use the classic box, which you can find everywhere; it gives that nice creaminess and keeps the donuts soft)
2-3 tablespoons sugar (I use two if I want to serve them with something sweet, three if I keep them plain – it doesn’t make the donuts overly sweet)
2 eggs (they make them fluffier, don’t skip them)
about 300 g all-purpose flour (weigh it, but it depends on the humidity of the mascarpone and the size of the eggs; add it gradually, making sure it doesn’t turn out like concrete)
1 teaspoon baking powder (helps them rise while frying, otherwise they come out a bit “flat”)
a pinch of salt (always in desserts, it balances the flavor)
zest of one lemon (just the yellow part, adds a fresh scent)
vanilla extract (or vanilla sugar if you don’t have it; add to taste)
oil for frying (don’t skimp, it should have enough to float – 500 ml is safe)
whipped cream or sour cream for serving (optional, but it elevates everything at the table)

1. Put the mascarpone in a large bowl, mix it with the sugar using a large spoon or mixer, just enough to dissolve the sugar somewhat – I don’t worry if I still feel small crystals; they dissolve while frying.
2. Add the whole eggs, lemon zest, vanilla, and salt, and mix well. Don’t beat too much, just enough to combine.
3. In a separate bowl, mix the flour with the baking powder, then gradually add it to the mixture with a spoon or spatula. If you see it’s too soft, add another spoon or two of flour. The idea is to have a batter that flows slowly but is still moldable enough to quickly shape donuts with floured hands or two spoons. If you add too much flour, they become tough – so keep it soft but moldable. I’ve also had days when it turned out too soft, and I let it chill for about an hour; it firms up quite well in the fridge.
4. Chill the batter in the fridge for at least 30 minutes (especially if it’s too soft or warm in the kitchen). It really makes a difference in texture.
5. Heat the oil in a pot with higher sides – it should be hot but not smoking (I test with a small piece of dough; if it sizzles nicely and rises, it’s good).
6. Take a spoonful of the batter and, using a second spoon or your hands, shape small balls (about the size of a walnut). They don’t need to be perfect since they will puff up while frying. Drop them directly into the hot oil.
7. Fry on both sides for about 2-3 minutes; don’t leave them unattended, as they brown quickly! Don’t add too many at once, or the oil temperature will drop.
8. Remove them onto paper towels and let them cool slightly.
9. When serving, add whipped cream or sour cream on the side, depending on what I feel like. They’re also good plain, dusted with sugar, but with whipped cream, they reach another level, in my opinion.

Why do I make them often? They fall into the “I don’t want to wash too many bowls, but I crave something fluffy and sweet” category. They don’t require complicated planning – any leftover mascarpone ends up here. They’re quick, a bit more interesting than plain donuts, but you don’t feel like you’re having a restaurant dessert – they’re just what you want with coffee or for a weekend breakfast. They also have the advantage of not drying out the next day (if there are any left). Plus, you can play around with the toppings as you like.

Tips:

- The most important: don’t overdo it with the flour. If you add too much, they’ll turn out tough and bland.
- If the batter is too soft and can’t be shaped, let it chill longer or gradually add more flour. Just don’t drown it.
- Fry in enough oil for the donuts to “swim”; otherwise, they’ll flatten and won’t rise round.
- Don’t leave them frying too long, as they can dry out easily.
- If you want them to be more aromatic, add a bit of cinnamon or even a few drops of rum essence.
- You can also dust them with powdered sugar when you take them out for a “holiday donut” effect.

Substitutions:

- If you don’t have mascarpone, you can use ricotta or even a rich fresh cheese (well-drained). It’s not exactly the same, but it works.
- For a gluten-free version: special GF flour (like Schär or another brand), but add it little by little and check the texture. Maybe a bit of cornstarch for extra fluffiness.
- Without sugar: powdered sweetener (like xylitol/erythritol).
- If you don’t have whipped cream, you can use sweet cream or even Greek yogurt.

Variations:

- For fluffier donuts, you can beat the egg whites separately and fold them in at the end.
- If you want to make them more “seasonal,” add a bit of orange zest to the batter, especially in winter.
- For kids, you can add a few drops of food coloring to the batter for a more cheerful effect.
- Inside, you can also add a few drops of chocolate, although no one has ever seen them that way in my house.

Serving ideas:

- With simple whipped cream or a bit of rich sour cream, depending on what you like.
- If you have tart jam (like sour cherry or apricot), it pairs perfectly with them.
- For morning coffee or with a flavored tea, even for breakfast.
- You can serve them with ice cream when it’s hot outside; it makes a great combination.

Frequently Asked Questions:

1. Why don’t my donuts rise nicely?
Usually, it’s because the oil isn’t hot enough, or the batter turned out too tough (too much flour). Another reason could be expired baking powder; I’ve had it happen to me when I used an old one, and they didn’t rise at all.

2. Can they be baked in the oven, not just fried?
You can try, but they won’t come out the same. They’ll be more like a biscuit, not like these fluffy donuts. If you insist, put them in muffin tins lined with baking paper, for 15-20 minutes at 180°C, but the texture isn’t quite the same.

3. Can I use another type of cheese?
Yes, but it needs to be a creamy cheese without whey. Ricotta works, well-drained cottage cheese works, but it shouldn’t be salty.

4. How long do they last after making them?
If you don’t eat them immediately, they hold up well until the next day, but the texture becomes more compact. However, they don’t dry out as much as other donuts. I store them in a closed container and warm them for 10 seconds in the microwave.

5. What do I do if they are too browned on the outside and raw inside?
The oil was too hot. You need to adjust the heat so they fry gently, not burn on the outside and leave the middle uncooked.

Nutritional values (approximate):

For a serving of 4-5 donuts (from a total of 20-25 small ones from the recipe), you have about 250-300 kcal, with 9-12 g fat (from mascarpone and oil, although they don’t absorb much oil, there’s still some), about 35 g carbohydrates (from flour and sugar), and around 6-8 g protein (from egg and mascarpone). They’re not for dieting, but they’re not bombs like other fried desserts. If you make them smaller or use light sour cream for serving, you can reduce the calories. Mascarpone adds good fats, and if you use less sugar, it’s actually fine as a treat now and then.

How to store and reheat:

I leave them at room temperature for a few hours, then I put them in a container with a lid if there’s something to save for the next day. If they’ve been in the fridge, I heat them for 10-15 seconds in the microwave or in the oven at 120°C for about 5 minutes. They don’t lose much of their flavor, but they become a little firmer. If you want to keep them for more than 2 days, I don’t recommend it; it’s better to make them fresh since they’re simple and quick. I always add whipped cream or sour cream only when serving; I never mix them with leftover donuts.

I mixed the mascarpone cream with sugar, added the eggs, flavors, and finally the flour mixed with salt and baking powder. The amount of flour is approximate; add as much as necessary to obtain a homogeneous dough from which you can make the doughnuts. I placed the dough in the refrigerator for half an hour. After this time, I made the doughnuts and fried them in hot oil on both sides. A larger amount of oil will be needed for them to fry well. I removed them onto an absorbent paper towel and then served them with whipped cream. Simple, quick, and delicious!!!!

 Ingredients: 250 g mascarpone cream, 2-3 tablespoons of sugar, 2 eggs, 300 g flour, 1 teaspoon baking powder, salt, lemon zest, vanilla, oil for frying, whipped cream or sour cream for serving.