Doughnuts with cottage cheese and sour cream
I often find myself craving donuts but lack the patience for yeast-based versions. In these situations, I choose this quick recipe with cottage cheese and sour cream. You don’t have to wait for the dough to rise, and no special utensils are needed. They are made directly with a spoon in a pan with hot oil. The result is a simple dessert that saves you when you want something sweet right away.
Quick Info
Total time: about 35-40 minutes (depending on how quickly you work and the size of the pan)
Preparation time: 15 minutes
Frying time: 15-20 minutes
Servings: 20-25 small donuts (depends on how big you make them)
Difficulty: easy
Recipe type: quick dessert, no-rise donuts
Ingredients
350 g cottage cheese
150 g sour cream
4 eggs
zest of one lemon
1 tablespoon vanilla extract
500 g flour
1 packet baking powder
a pinch of salt
vanilla powdered sugar for dusting
oil for frying
Preparation method
1. In a large bowl, place the cottage cheese and sour cream. Mix them with a spoon or spatula until combined.
2. Add the eggs, lemon zest, and vanilla extract. Mix well to combine all ingredients.
3. In a separate bowl, mix the flour with the baking powder and a pinch of salt.
4. Gradually incorporate the flour mixture into the bowl with the cheese and eggs. Add a little at a time, stirring constantly until you have a thick, slightly sticky batter.
5. Heat a pan with oil (the oil layer should be deep enough for the donuts to float but not too deep).
6. Take a spoonful of the batter and carefully place it in the hot oil. Don’t overcrowd the pan; leave space between the donuts.
7. Fry the donuts for about a minute on each side until they are lightly golden.
8. Remove them onto a paper towel to absorb excess oil.
9. Once cooled, dust them with vanilla powdered sugar.
Why I make this recipe often
I choose it because it doesn’t require me to plan anything hours in advance. I usually have the ingredients on hand, and the preparation time is minimal. I don’t have to worry about the dough rising or kneading. The donuts come out fluffy and can be served warm or cold.
Tips and variations
Tips
Don’t overmix the batter after adding the flour. Just enough to combine.
If you want more uniform-shaped donuts, dip the spoon in cold water between each portion.
Adjust the oil temperature: if it’s too hot, the outside burns while the inside remains raw; if it’s too cold, they absorb oil.
Make them small for easier cooking in the middle.
Substitutions
Cottage cheese can only be replaced with something similar in texture, like ricotta, but not with very wet cheeses.
You can use regular powdered sugar if you don’t have vanilla.
If you don’t have vanilla extract, you can leave it out, although the flavor will be more neutral.
Variations
You can add a little cinnamon to the batter if you like.
You can add some raisins or orange zest for a different flavor.
You can also use sour cream with a lower fat percentage, but the final texture will be slightly different.
Serving ideas
I usually serve them dusted with powdered sugar on top. Sometimes alongside a bit of jam or plain yogurt. They are good on their own, especially if they are still a bit warm.
Frequently asked questions
1. What type of cottage cheese is suitable for these donuts?
It’s best to use fresh cottage cheese that isn’t too wet. If it has a lot of whey, drain it beforehand. Too dry cheese makes the dough dense.
2. How thick should the final batter be?
The batter should be thicker than pancake batter but still easy to scoop with a spoon. It shouldn’t run too quickly.
3. Can I use whole wheat flour?
Whole wheat flour will change the texture and make the donuts denser. It can be used, but I don’t recommend replacing all the white flour.
4. How do I check if the oil is hot enough?
Drop a small amount of batter into the oil; if it sizzles and rises quickly to the surface, it’s ready. If not, let it heat a little longer.
5. Can they be baked in the oven instead of fried?
Not for this batter. The dough is designed for frying in oil; it won’t rise or crust the same way in the oven.
Nutritional values (estimates)
A medium-sized donut (from 25 pieces) has about 90-100 kcal. For 100 g: approximately 230-250 kcal, with 6-7 g protein, 7-9 g fat (depending on sour cream and absorbed oil), and 32-35 g carbohydrates. The exact amount of absorbed oil varies, so the figures are indicative.
Storage and reheating
The donuts are best on the day they are made. If there are leftovers, keep them covered at room temperature for a maximum of one day. Refrigeration is not recommended as they become hard. They do not stay crispy after a few hours. If you want to reheat them, put them in the microwave for a few seconds, but they won’t return to their fresh texture.
Ingredients: 350 g cottage cheese, 150 g sour cream, 4 eggs, 1 pinch of baking powder, grated zest of one lemon, 1 tablespoon vanilla extract, 500 g flour, a pinch of salt, vanilla powdered sugar for dusting, oil for frying
