Crullers type doughnut “csöröge” with curd cheese and jam

Ingredients (12 pieces):

• 320g flour (half of which may be semi-coarse wheat flour), 70g butter or block margarine, 1 heaped tbsp granulated sugar, a pinch of salt, 4 egg yolks, 1 tbsp rum and 1 tbsp sour cream
• for the filling: 25g cow’s milk curd cheese (túró), 1 tbsp sour cream, 2 tbsp powdered sugar, 1-2 tbsp raisins
• for rolling out the dough: a little wheat flour
• for frying: deep oil
• for the topping: 2 tbsp powdered vanilla sugar
• for serving: half a jar of Kecskeméti apricot, sour cherry or strawberry jam (or any other jam)

1. Crumble the butter with the flour and then the other ingredients, and knead it into an elastic springy, easy-to-handle dough, adding a little more rum if necessary. Divide the mass into two halves and leave it in the fridge, covered with a cloth, for at least an hour.

2. Press the curd/cottage cheese (túró) through a sieve and then mix it with the sour cream, powdered sugar and the raisins. 

3. Roll out one half of the dough on a kneading board up to 30x40cm (approx. 2 millimetres or the thickness of a knife blade’s spine), place 12 small heaps of the filling onto the dough, evenly distributed. Roll out the other half of the dough to the same size, place it on top of the other one with the heaps of curd cheese, and press well between the heaps and along the edges. Thereafter cut it with a pastry cutter or knife into 10x10cm pieces. 

4. Once finished with preparing the dough, pour oil, about 2 fingers deep, into a larger pan and heat it. Fry the doughnuts on medium heat until nice and red-brown in about 3 minutes on each side and then place them on a paper towel to soak up the oil. Sprinkle some powdered vanilla sugar on top, pour some hot jam around and serve.