Polish Cheese Doughnuts – Oponki Recipe
Crispy on the outside, soft and pillowy on the inside – Oponki – Polish Cheese Doughnuts are Poland’s answer to the perfect donut.
They come together without the fuss of yeast! and they are better than American donuts.
Traditionally enjoyed on Fat Thursday (Tłusty Czwartek – last Thursday before lent), these little tires (Oponki) are made with cottage cheese, giving them a subtle tang and extra tenderness. A touch of vodka in the dough keeps them from soaking up too much oil. Finished with a light dusting of powdered sugar, they are simply irresistible.
Whether you’re celebrating Polish Paczki day or mardi gras, these easy, no-rise donuts will be a hit.
Why you will love Oponki
No yeast, no waiting – unlike traditional pączki, you don’t have to deal with proofing dough. Just mix, roll, and fry—ready in under one hour!
Crispy outside, fluffy inside – thanks to the cheese in the dough, Oponki stay light and tender on the inside while crisping up beautifully on the outside.
Made with cottage cheese – that little hint of tang from cottage cheese (or ricotta) gives them a depth of flavor that regular doughnuts just don’t have.
Perfectly customizable – dust with powdered sugar, dip in chocolate, drizzle with honey or glaze with lemon icing. You can even add cinnamon or lemon zest for a flavor twist!
Ingredients, Variations and Substitutions
All-purpose flour keeps the dough soft and sturdy enough to hold its shape. If your cottage cheese is extra moist, you may need a little extra flour, just add a tablespoon at a time.
Cottage cheese, well-drained and mashed or whipped until smooth. Traditionally, these doughnuts use twarog cheese, a dry Polish farmer’s cheese, but cottage cheese also works. If you prefer a creamier texture, ricotta is another great substitute, while quark brings a bit more tang.
Baking soda helps these doughnuts puff up, giving them their signature airy texture.
Egg yolks bind everything together and help create a light structure. If you’re out of eggs, a tablespoon of Greek yogurt or sour cream per egg can add similar richness.
Sour cream adds moisture and richness to the dough, making the Oponki softer and more tender. Its acidity works with the baking soda, which helps the donuts rise and stay fluffy without yeast. If you don’t have sour cream, Greek yogurt or plain full-fat yogurt would work as substitutes.
Granulated sugar add just enough to balance the flavors without making them overly sweet. You can swap in light brown sugar for a deeper flavor or even a bit of honey, but that might require a slight flour adjustment.
Finally, a pinch of salt enhances the flavor, while vanilla extract adds a cozy flavor. If you love a hint of citrus, add grated orange or lemon zest.
Neutral, high-heat vegetable oil like canola oil, or peanut oil. These oils have a high smoke point, ensuring the donuts cook evenly without burning. The oil should be heated to 350°F (175°C)—hot enough to create a crisp, golden exterior while keeping the inside light and fluffy.
Equipment you will need
- Mixing bowls
- Fine mesh sieve or cheesecloth
- Fork or potato masher, food processor
- Stand mixer
- Rolling pin
- Cookie cutter or a glass (about 3 inches wide)
- Deep, heavy-bottomed pot or Dutch oven
- Deep fryer
- Candy thermometer
- Slotted spoon or spider strainer
- Paper towels or a wire cooling rack
- Sifter or small sieve
Top Tips for Best Tasting Oponki Donuts
Drain and mash the cottage cheese – since cottage cheese is wetter than traditional twaróg, drain it thoroughly using a fine-mesh sieve or cheesecloth. Mash it with a fork or blend briefly to create a smooth consistency, this helps the dough come together without being too sticky.
Don’t overwork the dough – mix until just combined. Over-kneading can make the dough tough instead of soft and airy. The dough should be slightly sticky but manageable. If it’s too sticky, add extra flour (1 tbsp at a time).
Keep the oil at the right temperature – for the best texture, heat your oil to 350°F (175°C) and maintain that temperature. Too hot? The outside will brown too fast, leaving the inside raw. Too cool? They’ll absorb excess oil and turn greasy. A candy thermometer helps.
Roll the dough evenly – aim for ½-inch (1.2 cm) thickness when rolling out the dough. If it’s too thin, the Oponki won’t puff up properly. Too thick, and they may be doughy inside.
Fry in batches – overcrowding the pot lowers the oil temperature and leads to uneven cooking. Fry in small batches, flipping halfway, until golden brown.
Drain on a wire rack (not paper towels!) – while paper towels absorb excess oil, they can also make the bottom soggy. A wire rack helps keep them crispy all around.
Add the sugar or glaze while warm – dust with powdered sugar or coat with cinnamon sugar while they’re still warm so it sticks better. If using a glaze, let them cool slightly so it sets properly without melting off.
Bonus: adjust for baking or air frying – if baking or air frying, brush the tops with melted butter before cooking to enhance the golden color and flavor.
Step-by-step instructions
- Drain your cottage cheese well by using a fine mesh sieve or cheesecloth to remove excess moisture. Once drained, mash it with a fork or whip in a food processor until smooth and lump-free.
- In a large bowl, whisk together the flour, baking soda, salt, and sugar until well combined.
- In a separate bowl, combine the mashed cottage cheese, sour cream, egg yolks, vodka, and vanilla extract. Stir until smooth.
- Gradually add the wet mixture to the dry ingredients, stirring until a soft dough forms. If the dough is too sticky, add more flour, one tablespoon at a time.
- On a lightly floured surface, roll out the dough to about ½-inch (1 cm) thickness. Use a round cutter (about 3 inches in diameter) to cut circles, then use a smaller cutter (or bottle cap) to cut out the center to form rings. Don’t discard the donut holes; fry them as well.
- In a deep pan or pot, heat oil to 350°F (175°C). To test if it’s ready, drop a small piece of dough in; it should sizzle and rise to the top quickly.
- Carefully drop a few Oponki into the hot oil, frying for 1–2 minutes per side until golden brown and puffed up. Avoid overcrowding the pan.
- Remove with a slotted spoon and place on a wire rack to drain excess oil
- While still warm, dust generously with powdered sugar or coat in cinnamon sugar for a twist.
For Baking:
– Preheat your oven to 375°F (190°C). Place the doughnuts on a parchment-lined baking sheet and brush with melted butter. Bake for 12-15 minutes or until golden and cooked through.
– Let them cool slightly before dusting with powdered sugar.
For Air Frying:
– Preheat your air fryer to 350°F (175°C). Lightly spray the basket with oil and place the doughnuts in a single layer. Air fry for 6-8 minutes, flipping halfway, until golden brown.
Best ways to enjoy Oponki
Classic Polish Style – with powdered sugar
Glazed and nutty – drizzle with a vanilla glaze (or maple glaze, depending on your preference) and top with toasted crushed nuts or shredded coconut.
Glazed and fruity – experiment with your favorite filling and fresh fruit.
Stuffed with cream cheese or fruit preserves – fill them with sweetened cream cheese or your favorite jam before serving
Savory spin (Yes, really!) – if you’re feeling adventurous, try making a savory version by swapping out the sugar for herbs and cheese.
You may also like:
Storage instructions, reheating
Room Temperature:
- Store the Oponki in an airtight container or a resealable plastic bag at room temperature. This way, they’ll stay fresh for 1-2 days.
- Tip: If you’ve added a glaze or powdered sugar, it’s best to store them separately or let the glaze set completely before placing them in the container to avoid mess.
Refrigeration:
- You can keep them in the fridge for up to 3-4 days in an airtight container. They’ll stay fresh but will lose some of their original fluffiness.
Freezing:
- If you want to keep Oponki for a longer period, freeze them! To do so:
- Place the cooled Oponki in a single layer on a baking sheet and freeze until firm (about 1-2 hours).
- Transfer them to a freezer-safe bag or container, and they’ll keep for up to 3 months.
- Make sure to separate layers with parchment paper to avoid sticking.
Reheating Instructions:
- Reheating at Room Temperature:
- If stored at room temperature, you can enjoy them straight away! However, if they feel a little firm, let them come to room temperature for about 15-20 minutes before serving.
- Reheating in the Oven (Best for Crispiness):
- Preheat your oven to 350°F (175°C).
- Place the Oponki on a baking sheet and heat for 5-8 minutes or until warmed.
- Reheating in the Microwave (Quick and Easy):
- Place the Oponki on a microwave-safe plate and cover with a damp paper towel to keep them moist.
- Microwave for 20-30 seconds (for 1-2 pieces) or until heated.
- Tip: Microwaving can make them a bit softer, so if you like a slight crisp, reheat in the oven instead.
- Reheating from Frozen:
- To reheat frozen Oponki, place them directly on a baking sheet and bake at 350°F (175°C) for 10-15 minutes, or until warmed through.
- Alternatively, you can microwave them for 30-40 seconds per piece, but the oven method will help maintain their texture better.
Polish Cheese Doughnuts – Oponki Recipe
Equipment
- mixing bowls
- fine mesh sieve or cheesecloth
- fork, potato masher or food processor
- Rolling Pin
- round cookie cutter
- deep, heavy bottom pan; Dutch oven
- candy thermometer
- slotted spoon or spider strainer
- wire cooling rack
- sifter or small sieve
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons granulated sugar
- 1 cup cottage cheese, well-drained and mashed
- ¼ cup sour cream
- 2 egg yolks
- 1 tablespoon vodka
- 1 teaspoon vanilla extract
- Oil for frying canola or neutral oil
- Powdered sugar for dusting
Instructions
- Drain your cottage cheese well by using a fine mesh sieve or cheesecloth to remove excess moisture. Once drained, mash it with a fork or whip in a food processor until smooth and lump-free
- In a large bowl, whisk together the flour, baking soda, salt, and sugar until well combined.
- In a separate bowl, combine the mashed cottage cheese, sour cream, egg yolks, vodka, and vanilla extract. Stir until smooth.
- Gradually add the wet mixture to the dry ingredients, stirring until a soft dough forms. If the dough is too sticky, add more flour, one tablespoon at a time.
- Lightly flour a clean surface and roll out the dough to about ½-inch (1 cm) thickness. Use a round cutter (about 3 inches in diameter) to cut circles, then use a smaller cutter (or bottle cap) to cut out the center to form rings.
- In a deep pan or pot, heat oil to 350°F (175°C). To test if it’s ready, drop a small piece of dough in; it should sizzle and rise to the top quickly.
- Carefully drop a few Oponki into the hot oil, frying for 1–2 minutes per side until golden brown and puffed up. Avoid overcrowding the pan.
- Remove with a slotted spoon and place on a wire rack to drain excess oil
- While still warm, dust generously with powdered sugar.
Notes
Nutrition
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Conclusion
Oponki are the perfect treat for Fat Thursday or whenever you’re craving a quick, homemade donut. They are different from traditional paczki but equally delicious and will satisfy your cravings.
With their crispy golden exterior and soft, fluffy inside, they’re a delicious nod to Polish tradition that’s easy to make in your own kitchen. The combination of cottage cheese, sour cream, and a touch of vodka ensures they fry up light and flavorful, with just the right amount of sweetness.
However you serve them, these Polish donuts – Oponki are sure to become a favorite. Smacznego!
FAQ
Can I make Oponki ahead of time?
Yes! While they’re best enjoyed fresh, you can make them a few hours in advance. If needed, store them in an airtight container and reheat briefly in the oven at 300°F (150°C) for a few minutes to restore their texture.
Why add vodka to the dough?
Vodka helps prevent the donuts from absorbing too much oil while frying, keeping them light and crispy instead of greasy. Don’t worry—the alcohol burns off during frying, so there’s no taste!
What can I use instead of sour cream?
If you don’t have sour cream, Greek yogurt or plain full-fat yogurt work well as substitutes, providing similar moisture and slight tanginess.
Can I bake Oponki instead of frying?
Oponki are traditionally fried for the best texture, but you can try baking them at 375°F (190°C) for about 12-15 minutes. They won’t be quite as light and crisp, but they’ll still be delicious!
How do I know when the oil is the right temperature for frying?
The ideal frying temperature is 350°F (175°C). If you don’t have a thermometer, test the oil by dropping in a small piece of dough—it should sizzle and float to the top within a few seconds. If it browns too quickly, lower the heat; if it sinks without bubbling, increase the heat slightly.
