By eatmundo · August 4, 2026
🇵🇱AI-generated imageSame ingredients, elsewhere in the world
32 matchesDishes from other countries' kitchens, made from the same core ingredients as Polish Cheese Doughnuts. The percentage is the share of ingredients the two recipes have in common.
Galletas de MantequillaIn Mexico · same ingredients67%
Taiyaki (Japanese Fish-Shaped Cake)In Japan · same ingredients67%
Classic American Funnel CakeIn the USA · same ingredients67%
These delightful, cloud-like doughnuts are made with fresh quark, offering a tender texture that pairs perfectly with powdered sugar.
According to eatmundo's ingredient comparison, the closest dish to Polish Cheese Doughnuts from another cuisine is Galletas de Mantequilla (Mexico): the two share 67% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
In a large bowl, combine 500g of quark with 2 eggs and 100g of sugar until smooth.
- 2
Sift 500g of flour and 1 tsp of baking powder into the mixture, adding a pinch of salt.
- 3
Knead the dough briefly on a floured surface until it is soft but not sticky; do not overwork.
- 4
Roll the dough out to about 1cm thickness and cut out circles, then cut a smaller hole in the center of each to create rings.
- 5
Heat 500ml of oil in a heavy-bottomed pot to 170°C; test with a small piece of dough to see if it sizzles gently.
- 6
Carefully drop the rings into the oil in batches of three, ensuring they have room to float.
- 7
Fry for 2 minutes on each side until they turn a beautiful golden brown color.
- 8
Remove with a slotted spoon onto a paper towel and dust generously with powdered sugar while still warm.
Frequently Asked Questions
What is Polish Cheese Doughnuts?
Polish cheese doughnuts, known as oponki serowe, are a fried dessert from Poland made from a dough of quark, flour, eggs, and sugar. They are typically served as a sweet treat during coffee breaks or festive gatherings.
What are Oponki?
Oponki are Polish doughnuts made from a dough of quark, flour, and eggs. Typically fried and served as a sweet snack or dessert, they are a traditional staple in Polish confectionery.
Can I use ricotta instead of quark?
Yes, but ensure it is well-drained as ricotta contains more moisture than traditional Polish quark.
How do I know the oil is ready?
The oil should be 170°C; test with a small piece of dough to see if it sizzles gently.
Should the dough be chilled?
While not strictly required, letting the dough rest in the fridge for 30 minutes makes it much easier to handle and roll.
Why are my doughnuts oily?
Usually, the oil temperature is too low; maintain a steady heat so the dough cooks through before absorbing excess oil.
🇵🇱AI-generated image
