Russian doughnuts

    45 min

    Delicious doughnuts made with a cheese-enriched dough. Tvorog or twarog (Russian curd cheese) is traditionally used for this recipe, but it works very well with quark or ricotta, too.

    6 people made this

    Serves: 4 

    • 250g twarog, quark or ricotta cheese
    • 2 eggs
    • 125g plain four
    • 1/4 teaspoon salt
    • 1 tablespoon sugar
    • vanilla extract (optional)
    • oil for frying
    • icing sugar for dusting (optional)

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Mix all the ingredients together. The dough will be sticky.
    2. Roll into balls about 3cm in diameter. It's best to roll with wet hands, to prevent sticking. (You can also spoon the dough directly into the hot oil with the help of 2 spoons. They won't be as uniform, but will be just as tasty.)
    3. Heat the oil to 190 degrees C in a heavy saucepan, or in a deep fryer. Fry the balls in batches until golden, about 2 minutes. Remove and place on kitchen paper to soak up excess oil. Repeat with remaining dough. Sprinkle with icing sugar before serving, if liked.


    The oil should be hot but not smoking. It is ready for frying if you see little air bubbles around a wooden spoon placed in the oil.
    If you want your doughnuts to have a smoother surface, press the cheese through a sieve before adding to the mixture.

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    Reviews in English (3)


    Farmer's cheese = Tvorog  -  21 Jan 2019  (Review from Allrecipes US | Canada)


    I don't know how they are with cheese, but with tvorog they are delicious! Thank you for the recipe!  -  23 Feb 2018  (Review from Allrecipes US | Canada)


    I made this with the ricotta since that is what I had at home. They were a hit. I had to make another batch since it went that fast. The recipe is fast and easy.  -  11 Feb 2018  (Review from Allrecipes US | Canada)