A Simple Ponchiki Recipe For Light And Airy Donut Holes!
If you like donuts, you’ll have to give these Russian cottage cheese donut holes a try! Known as ponchiki in Russian, they are easy to make with cottage cheese, eggs, flour and a few other ingredients.
These snackable donut holes are fluffy on the inside, deep-fried to a perfect crisp on the outside, and finished off with a dusting of powdered sugar!
These donut holes with their cheese content are similar to other types of donuts found in other regions of Europe.
For example, Quarkbällchen are a German version of small round donuts with cheese – you can often find them in bakeries.
Ingredients
Here are all the ponchiki ingredients that you will need for this recipe. You may be happy to hear that there is no yeast involved!
- Cottage cheese – You can use farmer’s cheese if you have it available (a type of cottage cheese), or regular cottage cheese.
- Egg – Helps bind the ingredients together.
- Sugar – Regular granulated sugar; adds sweetness.
- All-purpose flour – To make the dough.
- Baking powder – Leavens the dough. Make sure that your baking powder hasn’t expired.
- Vanilla bean paste – For a hint of vanilla flavor. You can also use vanilla extract.
- Ground cinnamon – To add extra flavor.
- Salt – To enhance the overall flavor.
- Powdered sugar – To dust on top before serving.
- Vegetable oil – For frying; use a neutral-tasting oil.
Recipe Tips and Substitutions
Before you make these cheese donuts, have a read through these recipe tips and tricks so that you know what to expect and end up with delicious ponchiki on the first try:
- Drain the cottage cheese before using it in the recipe.
- Don’t make the donuts too big so that they can cook on the inside and not burn on the outside.
- The oil needs to be the right temperature (about 350 degrees Fahrenheit) so that the donut holes can cook and brown evenly without burning. Use a kitchen thermometer to check if you’re unsure.
- You can freeze the donut holes before frying and then deep fry them at a later point in time.
How to Make Ponchiki – Step by Step Instructions
In this section, we’ll show you exactly how to make these ponchiki donut holes.
We’ve included all the recipe process photos so that you can follow along at home and see every step of the recipe.
Of course, the recipe card with all the details is located at the bottom of this post!
In a large bowl, beat the sugar and egg with a hand or electric mixer until well combined.
Add the cottage cheese and blend with an immersion blender (alternatively you can use a potato masher) until smooth and creamy.
Now add the vanilla bean paste (or vanilla extract) as well as the flour, baking powder, ground cinnamon, and salt, and knead well to form a soft dough.
Meanwhile, heat enough vegetable oil to deep fry the donut holes in a pot or pan over medium-high heat.
Sprinkle a little flour on your work surface. Divide the dough into two equal portions and roll each one into a long log, about 2 inches in diameter.
Then cut the log into small pieces, between 3/4 inch and 1 inch long.
Shape the small pieces of dough into round balls by rolling them between the palms of your hands.
Carefully drop the balls into the hot oil (it should be at about 350 degrees Fahrenheit) and fry for 4 to 5 minutes, turning occasionally, until golden and puffy.
Don’t overcrowd the pot, fry in batches if needed.
Transfer the cooked donuts to a paper towel-lined plate to drain the excess oil. If needed, repeat with the remaining dough until all the donut holes are cooked.
Allow the donut holes to cool slightly, then sprinkle them with powdered sugar.
Enjoy these delicious cottage cheese donut holes while they are fresh!
Storage Tips
These cottage cheese donut holes taste best when they are fresh. Any leftovers can be stored in an airtight container at room temperature for 1-2 days.
Keep in mind that the powdered sugar will likely melt and be a bit messy.
Over time, the donut holes will also get stale – so we’d recommend eating them no more than 1-2 days after cooking.
You can try reheating them in the microwave or the air fryer for a few seconds to help soften them up, but they likely won’t be as good as when they are fresh.
Related Recipes
If you thought these ponchiki were tasty, here are some more Russian and Ukrainian recipes that are on the sweeter side (many of which involve cheese!):
- Sochniki (Sweet Cheese Cookies)
- Oladi (Russian Pancakes)
- Verguny (“Brushwood” Cookies)
- Blini (Russian Crepes)
- Medovik (Russian Honey Cake)
- Syrniki (Cheese Pancakes)
Cottage Cheese Donuts (Ponchiki)
Ingredients
- 1 egg
- 2 tablespoons granulated sugar
- 1 cup cottage cheese
- 1 teaspoon vanilla bean paste, or vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 tablespoons powdered sugar, for dusting
- vegetable oil, for frying
Instructions
- In a large bowl, beat the sugar and egg with a hand or electric mixer until well combined.1 egg, 2 tablespoons granulated sugar
- Add the cottage cheese and blend with an immersion blender (alternatively a potato masher or similar) until smooth and creamy.1 cup cottage cheese
- Add the vanilla bean paste (or vanilla extract) and the dry ingredients and knead well to form a soft dough.1 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon vanilla bean paste, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt
- Meanwhile, heat enough vegetable oil to deep fry the donut holes in a pot or pan over medium-high heat.vegetable oil
- Sprinkle some flour on your work surface. Divide the dough into two equal portions and roll each one into a long log, about 2 inches in diameter. Cut the log into small pieces, between 3/4 inch and 1 inch long, and roll them into round balls with your hands.
- Carefully drop the balls into the hot oil (it should be at about 350 degrees Fahrenheit) and fry for 4 to 5 minutes, turning occasionally, until golden and puffy. Don't overcrowd the pot, fry in batches if needed.
- Transfer the cooked donuts to a paper towel-lined plate to drain the excess oil. Repeat with the remaining dough, if needed, until all the donut holes are done.
- Let the donut holes cool slightly, then sprinkle with powdered sugar and enjoy.3 tablespoons powdered sugar
Notes
- Drain the cottage cheese before using it in the recipe.
- Don’t make the donuts too big to give them time to cook on the inside and not burn on the outside.
- The oil needs to have the right temperature (about 350 degrees Fahrenheit) so that the donut holes can cook and brown evenly without burning. Use a kitchen thermometer to check if you’re unsure.
- You can freeze the donut holes before frying and then deep fry them at a later point in time.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
