How to make
Pour the flour into a bowl and make a well into which you can pour the slightly warmed milk.
Dissolve the yeast and sugar in it and leave it like this until bubbles form on the surface (you don't have to wait for it to bubble a lot).
Stir with a spatula and if the mixture is too thin, add a little more flour. The dough should be very soft and sticky, but starting to pull away from the sides of the bowl.
Cover it with a towel and let it rest for 20 minutes.
After this time, add the cottage cheese, a spoonful of oil and the salt and mix very well again.
Cover the finished dough and wait for it to rise and double in volume for about 50 minutes-1 hour, depending on the temperature of the room.
Heat the oil to 7-8 degrees from 9. With two greased spoons, scoop from the dough and form roughly round buhti and drop them into the heated oil. The buhti should not be too big to fry well on the inside. If they burn quickly, turn the heat down a notch.
Fry until golden brown and remove and place them onto kitchen paper to absorb the excess fat.
Serve the cottage cheese buhti with white cheese or jam. They are incredibly tasty, soft and fluffy!
