Cheese doughnuts with rhubarb raspberry compote recipe

Ingredients

• 1 tablespoon sugar
• 1 pinch salt
• 1 pinch salt

• 2 lb 3 oz (1 kg) rhubarb
• 13½ fl oz (400 ml) elderberry syrup
• 3½ oz (100 g) raspberries

1. For the doughnuts, add the flour, sugar, and salt in a bowl and make a well in the middle. Add the milk and yeast to the well and stir. Cover and set in a warm place to rise for 15 minutes. Knead in the quark or ricotta, butter, and eggs until a soft dough forms. Cover and set in a warm place to rise for 1 hour.
2. In the meantime, preheat the oven to 390°F (200°C) or 360°F (180°C) (convection oven). For the compote, slice the rhubarb into 1½ in (4 cm) long pieces. Bring the elderberry syrup to a boil. Transfer the rhubarb and raspberries to a baking dish and pour in the elderberry syrup; cover with a sheet of parchment paper (fold under the edges of the dish) and bake for about 35 minutes on the middle oven rack.
3. Heat the oil in a deep frying pan (or large pot). Stir the doughnut dough and scoop out pieces of dough with a teaspoon and let them slide into the hot oil. Fry for about 1–2 minutes on each side until golden brown. Remove from the oil with a slotted spoon and place on paper towels to absorb any excess fat. Immediately roll in cinnamon sugar and serve with the warm or cold rhubarb raspberry compote.