Cottage Cheese Fritters from Vila Franca do Campo

Preheat the oven to medium (180°C)

Prepare the filling: In a saucepan, mix the milk with the vinegar and bring to a simmer without letting it boil, until the milk curdles

Remove from heat and let it sit for 30 minutes

Strain through a cheesecloth

Fold it into a sac-like shape

Place it under running water for a few minutes

Squeeze gently and hang it over a faucet to drain completely

When the dough is well dried, remove it from the sac and knead it until it's fine

Add the egg yolks, egg white, sugar, butter, and flour and mix well

Place the mixture in a saucepan and bring to a simmer, stirring occasionally, until boiling

Remove from heat and let it cool slightly

Then pass the mixture through a fine-mesh sieve

If making the dough ahead of time, keep the mixture refrigerated

Prepare the dough: Place the flour in a bowl, make an indentation in the center and add the egg yolks, butter, sugar, salt, and warm water

With your fingers, mix the flour delicately until you get a pliable dough that can be opened

If necessary, add a little more flour

Cover with a cloth and let it rest for 30 minutes

Open the dough very fine and line mini muffin tin cups with capacity of 4 tablespoons of water

Add the filling and bake in the oven for 45 minutes

After baking, unmold the cottage cheese fritters and dust them with confectioner's sugar.