
Pies and cakes
Doughnuts with Sheep’s Cheese from Dealul Buznei, by Mrs. Anca
Moldovan women are truly beautiful, spirited, persistent, skilled, hardworking, and, above all, award-winning. Yes, you read that right. Whether they are beauty pageant queens, artists, or just as we know them, women from these parts of the world receive prestigious awards. This time, the recipe we present is an award-winning one!
A dessert for long journeys, for Sundays, for unexpected guests, for after hearty meals, or for the inn – doughnuts has always been the uncrowned king of feasts with fine dishes. That was until one day when the situation was about to change drastically. There might be around 36 recipes for doughnuts, but only one is the award-winning recipe from Buznea. No, we made it clear that in this context, the fatty, sour, creamy sour cream, along with forest fruit jam, really have no place here. So, as it’s done in the blink of an eye in Iași, we’ll present the recipe without any secrets.
We venture right into the village of Buznea, a place with a picturesque charm, as if taken from a fairy tale where valiant warriors hide under lofty hills, and the thick, green grass envelops them. We climb slowly and reach the home of Anca and Ionuț Hărătău, a household that embodies hard work, good manners, and pride in tending to the land and animals. The Hărătău spouses have a proud farm with many animals that they care for diligently day by day, a farm that brings them pure joy throughout their existence.
Mrs. Anca presents the award-winning recipe for doughnuts with sheep’s cheese, just as they make it in Buznea. In this version, cow’s milk cheese is replaced (secret alert!) with 500 grams of sweet and creamy sheep’s cheese. The composition also includes two large, plump eggs, 150 grams of white flour, 100 grams of semolina, a pinch of baking powder, 150 grams of powdered sugar, lemon zest, rum essence, and vanilla essence to taste, plus vanilla sugar for dusting.
The sheep’s cheese is crumbled with a fork until it reaches a creamy consistency. Then, add the whole eggs, vanilla sugar, semolina, baking powder, and spices. Mix well and let it rest for a few minutes, in the cold. Shape the doughnuts by hand, then lightly roll them in a tray dusted with flour. Remove excess flour, make a hole in the center (for even heat distribution), and fry them in hot oil until they turn golden brown.
While they are still hot, dust them with vanilla sugar and serve them either warm or cold, as luck would have it. If you happen to visit these parts of the world, in Buznea, pay a visit to these good people’s farm, and you’ll come back not only for excellent dairy products but also for delicious doughnuts. Enjoy your sweet cravings!
Ingredients:
– 500 grams of sweet and creamy sheep’s cheese
– 2 large whole eggs
– 150 grams of white flour
– 100 grams of semolina
– A pinch of baking powder
– 100 grams of powdered sugar
– Lemon zest
– Rum and vanilla essence to taste
– Vanilla sugar for dusting
Instructions:
- Crumble 500 grams of sweet and creamy sheep’s cheese with a fork until it reaches a creamy consistency.
- Add two large, plump eggs, 150 grams of white flour, 100 grams of semolina, a pinch of baking powder, 100 grams of powdered sugar, lemon zest, rum essence, and vanilla essence to taste, plus vanilla sugar for dusting.
- Mix well and let the mixture rest for a few minutes in the cold.
- Shape the doughnuts by hand, then lightly roll them in a tray dusted with flour. Remove excess flour and make a hole in the center for even heat distribution.
- Fry the doughnuts in hot oil until they turn golden brown.
- While they are still hot, dust them with vanilla sugar and serve them either warm or cold, as you prefer. Enjoy!