The chenna for doughnut should have a very smooth and silky consistency. To achieve this it is best to push the tvorog through a sieve first.

In a separate bowl whisk the eggs with sugar and salt, and here you may also add a pinch of vanilla seeds or vanilla extract for a richer flavor.

Add the egg mixture to the soft cheena and mix. Next comes the flour: add it gradually tablespoon by tablespoon mixed with baking soda.

Also do not forget to sift your flour with soda before adding it into the mixture. You should get quite sticky and elastic dough – let it rest for 10 minutes.

Then make square size of small equal sized from the dough and prepare the oil. I usually use a medium sized pan with a lot of sunflower oil – the oil should fully cover the doughnut. Fry them on a medium heat and notice how they increase in size and become golden-brown.

For coffee chocolate filling

1/3 cup heavy cream
1 teaspoon unsalted butter
1 tablespoon cold coffee
1 cup semi-chocolate chips

In heavy saucepan over medium heat add heavy cream, butter and coffee just to boiling point – Do not boil.
Remove from heat and add chocolate chips. Wait 30 seconds and stir with whisk until smooth

For plating

Take hot doughnut fill the ganache mix..

Spread the chocolate sauce ovet the doughnut pipe bit of whip cream and oreo.