Food and Travel Magazine | Fromage blanc and jam doughnuts

Name: Food and Travel Magazine | Fromage blanc and jam doughnuts
Ingredients: 1 litre vegetable oil, to fry; 80g sugar, plus extra to dust (optional); 20g whey powder (optional) jam, chocolate or sweet filling of your choice (optional); 1⁄2 vanilla pod; 85ml single cream; 35g sugar; 1 1⁄2 gold-strength gelatine leaves, soaked in cold water; zest 1⁄2 lemon; 175g fromage blanc, yoghurt, ricotta or other soft curd cheese hung to the consistency of labneh (see Cook’s note); 85ml soured cream (or single cream, if preferred); 4g dried yeast; 75ml whole milk at 37C; 30g sugar; 250g strong white flour; 2 eggs, lightly beaten; 60g soft butter

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Fromage blanc and jam doughnuts

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Ingredients

1 litre vegetable oil, to fry
80g sugar, plus extra to dust (optional)
20g whey powder (optional) jam, chocolate or sweet filling of your choice (optional)
1⁄2 vanilla pod
85ml single cream
35g sugar
1 1⁄2 gold-strength gelatine leaves, soaked in cold water
zest 1⁄2 lemon
175g fromage blanc, yoghurt, ricotta or other soft curd cheese hung to the consistency of labneh (see Cook’s note)
85ml soured cream (or single cream, if preferred)
4g dried yeast
75ml whole milk at 37C
30g sugar
250g strong white flour
2 eggs, lightly beaten
60g soft butter