Simple Cottage Cheese Donuts

Simple Cottage Cheese Donuts (AKA: The “Why Did I Not Make These Sooner?” Donuts)

So you’re craving donuts… but you’re also not trying to deep-fry anything, stink up the kitchen, and babysit hot oil like it’s a needy houseplant. Same. These Simple Cottage Cheese Donuts are here to save your snack life—soft, lightly sweet, and honestly kind of addictive in that “oops, I ate three” sort of way.

And yes, we’re using cottage cheese. No, they won’t taste like cottage cheese. Don’t be dramatic. It just makes them tender and gives them that fluffy vibe without requiring you to become a dough wizard.

Why This Recipe is Awesome

Let’s break it down:

• They’re quick—like “I can do this while my coffee brews” quick.
• No yeast drama. No waiting. No “is it proofing or is it dead?” existential crisis.
• Soft and cake-y in the best way. Think donut holes’ chill older sibling.
• They feel fancy even though the effort level is… minimal. Love that for us.
• Pretty hard to mess up. It’s basically idiot-proof. Even I didn’t ruin them. 😌

Also? If you’ve got picky eaters who side-eye anything “healthy,” just don’t mention the cottage cheese. Protect their peace. And your sanity.

Ingredients You’ll Need

• Cottage cheese (1 cup) – full-fat is best for flavor, but use what you’ve got.
• Eggs (2) – the glue that holds your donut dreams together.
• Granulated sugar (1/3 cup) – donuts should be sweet. That’s the law.
• Vanilla extract (1 tsp) – because plain donuts are kinda sad.
• All-purpose flour (1 1/2 cups) – the classic, reliable friend.
• Baking powder (2 tsp) – for lift, fluff, and good vibes.
• Salt (1/4 tsp) – don’t skip it; it makes everything taste better.
• Butter (3 tbsp, melted) – yes. do it. thank me later.
• Optional coating: cinnamon + sugar, powdered sugar, or a quick glaze (because why not?).

Bonus: If you want extra “donut shop energy,” keep a little cinnamon sugar ready. It makes you look like you planned ahead. (You didn’t. It’s fine.)

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). If you’re baking these, preheating matters. Yes, it’s annoying. No, you can’t skip it. Rookie mistake.
2. Blend (or mash) the cottage cheese. For super smooth donuts, blend cottage cheese until creamy. No blender? Mash it really well with a fork. It’ll still work—your donuts just might have a little texture, which is honestly not a tragedy.
3. Mix the wet ingredients. In a bowl, whisk cottage cheese, eggs, sugar, vanilla, and melted butter. Keep it moving—don’t let the butter sit there and act weird.
4. Add the dry ingredients. Sprinkle in flour, baking powder, and salt. Stir until just combined. Don’t overmix unless you want chewy, sad donuts. (You don’t.)
5. Pipe or spoon into a donut pan. Grease your donut pan first. Then spoon batter in, or use a zip-top bag with the corner snipped for easier filling. Aim for about 3/4 full—these puff up a bit.
6. Bake for 10–12 minutes. They’re done when the tops look set and lightly golden. If you poke one, it should spring back. If it sinks like your Monday mood, bake 1–2 minutes more.
7. Cool, then coat like a donut boss. Let them cool for 5 minutes in the pan, then move to a rack. Roll in cinnamon sugar while slightly warm, dust with powdered sugar, or dunk in glaze. Choose your fighter.

Common Mistakes to Avoid

• Skipping the preheat. The oven needs to be hot. Cold oven = weird texture. Don’t do it.
• Overmixing the batter. Stir just until the flour disappears. Stop there. This isn’t cardio.
• Not greasing the donut pan. “They’ll pop right out” is a lie we tell ourselves right before disaster.
• Overbaking. These go from perfect to dry fast. Start checking at 10 minutes.
• Adding too much flour. Don’t pack it into the measuring cup like you’re building a sandcastle.

Alternatives & Substitutions

• No donut pan? Make donut “muffins” in a mini muffin tin. Same taste, different shape. Life goes on.
• Want them sweeter? Add 1–2 extra tablespoons of sugar. IMO, cinnamon sugar on top already does the job.
• Gluten-free? Use a 1:1 gluten-free baking flour blend. The texture can be slightly different, but still snackable.
• No butter? Melted coconut oil works. But butter tastes like happiness, so… choose wisely.
• Flavor upgrades: Add lemon zest, a pinch of nutmeg, or mini chocolate chips. Chocolate chips make everything feel like a win.

FYI: If your cottage cheese is super watery, drain it a bit. Too much liquid can make the batter loose and the donuts kinda meh.

Simple Cottage Cheese Donuts

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soft, fluffy baked donuts made with cottage cheese for extra tenderness. Quick to prepare, no yeast required, and perfect for an easy homemade treat.

• Author: Haruki Sakamoto
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 8 donuts
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

1 cup cottage cheese

2 large eggs

1/3 cup granulated sugar

1 teaspoon vanilla extract

3 tablespoons butter, melted

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

Optional: cinnamon sugar, powdered sugar, or glaze for topping

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (175°C) and grease a donut pan.

2. Blend or mash cottage cheese until mostly smooth.

3. In a bowl, whisk cottage cheese, eggs, sugar, vanilla, and melted butter.

4. Add flour, baking powder, and salt; mix just until combined.

5. Fill donut pan cavities about 3/4 full.

6. Bake for 10–12 minutes until lightly golden and set.

7. Cool briefly, then coat with desired topping.

Notes

For smoother donuts, blending the cottage cheese is recommended.

Do not overmix the batter or donuts may become dense.

These donuts are best enjoyed fresh but can be stored airtight for up to 2 days.

FAQ (Frequently Asked Questions)

1) Do these actually taste like cottage cheese?

Nope. Not even a little. Cottage cheese is just the behind-the-scenes hero making them tender and fluffy. It’s doing the work without asking for credit.

2) Can I fry these instead of baking?

You can, but this batter is more cake-like, so frying can get tricky and messy fast. Baking is the low-stress route, and honestly… we love low-stress.

3) Can I make them without a blender?

Absolutely. Mash the cottage cheese well with a fork. You might get a tiny bit of texture, but it’s still tasty. Think “rustic donut energy.”

4) How do I store them?

Keep them in an airtight container at room temp for 1–2 days. For longer, refrigerate up to 4 days. Warm them up a few seconds before eating—game changer.

5) Can I freeze these donuts?

Yes! Freeze them plain (no glaze) in a freezer bag for up to 2 months. Thaw and then coat. Glazing before freezing is a sticky heartbreak waiting to happen.

6) What’s the best topping?

Cinnamon sugar is the easiest and the most “real donut” vibe. A quick vanilla glaze is also elite. Powdered sugar looks cute but gets messy… which, honestly, is part of the fun.

7) Can I use margarine instead of butter?

Well, technically yes… but why hurt your soul like that? If it’s all you have, go for it. Just know butter was the dream.

Final Thoughts

These cottage cheese donuts are proof that you can have a sweet treat without turning your kitchen into a frying-zone disaster. They’re quick, fluffy, and flexible—plus you get to casually mention “homemade donuts” like you’re some kind of culinary celebrity.

Now go impress someone—or yourself—with your new donut skills. You’ve earned it. And hey, if you “accidentally” eat half the batch… I didn’t see anything.