Fluffy Bakery-Style Cottage Cheese Donuts

These cottage cheese donuts turn out tender and airy inside, with a thin golden crust outside — just like the ones from a favorite bakery. Minimal ingredients, a quick mix, and the right oil temperature guarantee even baking without a raw center.

Ingredients

• 8.8 oz | 250 g low-fat cottage cheese
• 5 oz | 140 g sugar
• 8.8 oz | 250 g all-purpose flour
• 2 eggs
• 1 tsp | 1 ч. л. baking powder
• Vanilla extract or vanilla sugar
• A pinch of salt
• 2.1 qt | 0.5 l vegetable oil for frying

Step-by-Step Recipe

1. In a bowl, mash the cottage cheese with the sugar and a pinch of salt until smooth. Add the eggs and vanilla, then mix well.
2. Combine the flour with the baking powder and sift it into the cottage cheese mixture. Quickly knead into a soft, slightly sticky dough. Let it rest for 5–10 minutes.
3. Prepare a deep skillet or saucepan and heat the oil to 329–338°F | 165–170°C. There should be enough oil for the donuts to float freely.
4. With wet hands, pinch off pieces of dough and roll them into balls about 1–1.2 in | 2.5–3 cm in diameter.
5. Fry in batches for 3–4 minutes until evenly golden, turning carefully with a slotted spoon. If they brown too quickly, lower the heat.
6. Transfer the donuts to paper towels to remove excess oil. Serve warm.

Serving and Storage

These donuts are lovely on their own or with a cup of tea or coffee. If you like, toss the warm balls in sugar mixed with vanilla sugar for a light crisp coating. Store leftovers in a container at room temperature for up to 1 day; before serving, you can gently rewarm them in a dry skillet.

Tips and Variations

• Oil temperature: keep it between 329–338°F | 165–170°C. If the oil is too hot, the crust will brown too fast while the center stays undercooked; too cool, and the donuts will absorb excess oil.
• No thermometer: drop a small piece of dough into the oil — moderate bubbles should appear right away, and it should float within 3–5 seconds. If it darkens in 20–30 seconds, reduce the heat.
• Dough texture: cottage cheese varies in moisture. If the dough is too sticky, mix in 1–2 tbsp flour; if it feels too firm or dry, add 1–2 tbsp kefir or milk.
• Aromatics: add lemon or orange zest, a pinch of cinnamon, or replace part of the sugar with vanilla sugar for a more pronounced aroma.

Nutritional Value per Serving

Calories	390 kcal
Protein	11 g
Fat	12 g
Carbohydrates	56 g
Sugar	24 g
Fiber	1.3 g
Sodium	180 mg

FAQ

How do I fry them without a thermometer so the center doesn’t stay raw?

Heat the oil over medium heat to a steady but not violent sizzle: a crumb of dough should float and bubble evenly. If a ball darkens in under half a minute, lower the heat; if it barely browns, increase it slightly.

Will grainy cottage cheese work?

Yes. Press it through a sieve or blend until smooth — this makes the donuts especially tender and free of grains.

What can I use instead of baking powder?

You can use 1/2 tsp | 0.5 ч. л. baking soda plus an acid: 1 tsp | 1 ч. л. lemon juice or 1 tsp | 1 ч. л. vinegar, added to the wet ingredients. The flavor and lift will be close to the classic version.