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Ukrainians love farmer’s cheese! Here are more recipes using Homemade Farmer’s Cheese, like these Cheese-Stuffed Buns, Vareniki, and Crepes. All of these recipes use traditional Ukrainian cottage cheese, which is called “Tvorog.”
Watch How to Make Donut Holes!
Donut Holes (Ponchiki)
Ponchiki make a great snack and are a convenient way to use up homemade farmer’s cheese. This, and Syrniki (cheese pancakes), result in pillowy-soft, slightly moist middles that are so good to eat by themselves or dipped into chocolate ganache and raspberry sauce—kind of like Warm Italian Doughnuts (Zeppoli).
They’re protein-rich and lighter on the stomach than regular donuts, maybe because they use more farmer’s cheese than all-purpose flour.
I was introduced to this simple Ponchiki recipe by Dina, who is also a Ukrainian mom. I love easy recipes like these to serve crowds, making cooking more approachable.
Ingredients For Donut Holes (Ponchiki):
- Farmer’s cheese (Tvorog) is firmer and more crumbly in texture than American cottage cheese. It’s so easy to make at home with a quick ripening hack like using vinegar, but traditionally Ukrainians would let the milk curdle at room temperature, then slowly heat it to form firm curds. You could buy farmer’s cheese at European markets or rinse and drain regular cottage cheese.
- Granulated sugar- I use organic cane sugar.
- Egg- to bind the dough.
- Baking powder is a leavening agent to make these Ponchiki fluffy.
- All-purpose flour, or bread flour, can be used. I would also think a gluten-free flour blend would work; if it does, let me know in the comments below.
- Additional Toppings- a good dusting of powdered sugar over the top or dipping sauces, such as chocolate sauce or raspberry sauce.
How To Make Donut Holes with Farmer’s Cheese (Ponchiki):
- Make the dough- combine all the ingredients (farmer’s cheese, sugar, egg, baking powder, and all-purpose flour) by hand or using an Electric Hand Mixer.
- Shape the donut holes using a small ice cream scoop. You could use a tablespoon to shape the donut holes but a scoop is so handy and easy to scrape off.
- Fry the dough in an oil temperature of 325°F-375°F for a light and crispy fried donut. These ponchiki tend to brown easily from the sugar and cheese, so aim for a lower cooking temperature. Make sure you properly preheat the oil so the Ponchiki don’t get soggy and greasy.
- Serve- dust powdered sugar over the tops. I find that the powdered sugar doesn’t melt off if you wait for it to cool a little.
Ponchiki Tips:
- Shape donuts around the same size so they cook evenly. Making them smaller ensures that they will cook thoroughly inside and don’t brown too much on the outside.
- Roll the donuts in a light dusting of flour to hold their shape better.
- If the oil gets too hot, the donuts will darken too quickly, leaving the middles underdone. If the oil is too cold, the donuts can be oily and greasy.
- Place fried donut holes on paper towels to absorb the grease.
Step-by-Step Tutorial on How to Make Ponchiki:
1. In a medium-sized bowl, combine all the ingredients to form a dough.
2. Heat about 1 1/2 inches of oil in a small saucepan over medium-low heat (325°F).
3. Form balls by scooping a tablespoon of dough onto a floured surface. Lightly roll and shape the dough into balls. Dredge them in flour and fry in hot oil until nicely brown and cooked through (approx 3 minutes).
4. Place the donuts on a paper towel to remove excess grease. Dust with powdered sugar, or dip into chocolate sauce, or Nutella before serving, if desired.
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Donut Holes (Ukrainian Ponchiki)
Equipment
- 1 saucepan, (to fry donut holes)
Ingredients
- 1 cup farmers cheese*
- 1/3 cup granulated sugar
- 1 egg
- 1 tsp baking powder
- 2/3 cup all-purpose flour
Instructions
- Heat about 1 1/2 inches of oil in a small saucepan over medium-low heat (325°F).
- In a medium-sized bowl, combine all the ingredients (1 cup farmer's cheese, 1/3 cup sugar, one egg, 1 tsp baking powder, and 2/3 cup all-purpose flour) to form a soft dough.
- Scoop the dough into about 1-inch balls using a small ice cream scoop and transfer them onto a floured surface.
- Lightly roll balls in flour (on the surface) and fry in hot oil until nicely browned and cooked through (approx 3 minutes).
- Place donuts on a paper towel to remove excess grease and dust with powdered sugar, or dip into chocolate sauce, raspberry sauce, or Nutella before serving, if desired.
Notes
- Farmer's cheese (tvorog) is firmer and more crumbly in texture than cottage cheese. To use American cottage cheese, rinse and drain the small curd cottage cheese and use it instead.
- For sweeter Ponchiki you can add 1/4 tsp of vanilla extract and a pinch of salt.
Nutrition (per serving)
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