Russian doughnuts

    Russian doughnuts

    Recipe photo: Russian doughnuts

    Russian doughnuts


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

    Serves: 4 

    • 250g tvorog 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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