Polish Cheese Doughnuts - Oponki Recipe
Crispy on the outside, soft and pillowy on the inside - Oponki - Polish Cheese Doughnuts are the answer to the perfect donut.
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
Drain and mash the cottage cheese - drain it thoroughly using a fine-mesh sieve or cheesecloth. Mash it with a fork or blend briefly to create a smooth consistency.
Don’t overwork the dough - mix until just combined. Over-kneading can make the dough tough instead of soft and airy.
Keep the oil at the right temperature - for the best texture, heat your oil to 350°F (175°C) and maintain that temperature.
Fry in batches - overcrowding the pot lowers the oil temperature and leads to uneven cooking.
Nutrition
Serving: 2piecesCalories: 219kcalCarbohydrates: 34gProtein: 8gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 65mgSodium: 340mgPotassium: 86mgFiber: 1gSugar: 6gVitamin A: 167IUVitamin C: 0.1mgCalcium: 45mgIron: 2mg
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