Today I want to share the recipe for the best donut holes in the world with you (or the best I’ve ever had). Thanks to the sourdough, they are super aromatic and fluffy, and with the cottage cheese they have a high protein content and stay juicy. The best thing is: you will never have donut holes as fresh as when you bake them yourself!
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This is why you will love the cottage cheese donut holes
The donut holes are fluffy and soft in the inside and have a crispy-sweet cinnamon-sugar-crust. The dough is quick and easy to make and you can leave it to rest in the fridge over night. The recipe contains no yeast and no baking powder and are proofed only with sourdough. Fresh out of the deep fryer, they taste at least as good as from the bakery. While the frying fat is hot, you should also try out these donuts with sourdough! Since the frying fat is already hot, you should also try out these filled donuts with sourdough!
Frequently asked questions
What type of flour is best for donut holes?
For the perfect donut holes it is best to use normal wheat cake flour. This ensures the right texture and allows the crumb to become nice and fluffy.
What type of cottage cheese should be used for donut holes?
Here it depends on the taste: it is best to use low fat cottage cheese, because it gives the donut holes a lighter, more fluffy texture. If you like it a bit more juicy, though, you can also use cottage cheese with a higher fat content. Try out and see what you prefer!
Which oil should you choose to deep fry donut holes?
Deep frying works best with a fat that withstands high temperatures, such as sunflower oil or canola oil. These oils have a high smoke point and are ideal to fry donut holes so that they develop a golden-brown and crispy crust.
How hot should the frying fat be?
The fat should be around 170-180 °C (340-350 °F) hot. If you don’t have a cooking thermometer, do an easy wooden spoon test: Hold the handle of a wooden spoon into the hot fat. If it produces small air bubbles, the fat is hot enough.
How long should the donut holes be deep fried?
The donut holes need about 3-5 minutes in the hot fat, until they are golden-brown. Make sure to turn them every now and then so that they bake evenly.
How do you store donut holes?
Of course they taste best when fresh. You can keep any remaining donut holes in an airtight tin and enjoy them the following day. But let’s be honest, has anyone ever had donut holes left over?
Can you keep donut holes in the freezer?
Yes, you can! Allow the donut holes to cool down completely, then freeze them in a suitable plastic bag or container. To thaw them, just leave them for a few hours at room temperature or warm them up at low temperatures in the oven. Then they almost taste as good as fresh!
Possible time schedule: this is how you make fresh cottage cheese donut holes
| Day 1 | 2 p.m. | Mix all the ingredients into a dough, stretch and fold once after 30 minutes, cover it and leave it to rest. |
| 8 p.m. | Put the dough for the donut holes into the fridge over night. | |
| Day 2 | 9 a.m. | Turn out the dough onto a work surface and cut out 12 equal parts. Shape the dough pieces into small balls, cover them with a cloth and let them rest for at least an hour. |
| 10.30 a.m. | Heat up one liter of cooking oil to 170 °C (340 °F). If you don’t have a thermometer, do the wooden spoon test: hold the handle of a wooden spoon into the hot fat. If it produces small air bubbles, the fat is hot enough. | |
| 11 a.m. | Carefully place three to four balls at a time into the hot fat with a skimmer and let them fry for three to four minutes until golden-brown. Turn them so that they bake evenly from all sides. |
Helpful tools – My recommendations
✨ The links with an star* are affiliate links. If you click on one of these links and buy something, I get a small commission and you support my work (thanks for that 🧡). This does not change the price for you. You can find more information on privacy policy here.✨
- A grain mill* for freshly ground wholemeal flour.
- A Danish Whisk* – especially if you don’t use a kitchen machine. This allows you to mix your ingredients without the whole dough sticking to the spoon.
- A kitchen scale*.
- You can use a stainless steel dough knife* to cut your dough pieces or shape your loaves.
- A cooling rack* or bread, rolls and waffles.
- A stainless steel toaster* for slices of bread, toast and rolls.
You can find more product recommendations here.
More sweet recipes with sourdough
Pumpkin Cinnamon Rolls with Sourdough | Soft, Fluffy Perfect for Fall!
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The Perfect Filled Sourdough Donut
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Cottage Cheese Donut Holes with Sourdough
Ingredients
ingredients for the dough
- 475 g wheat flour all purpose flour or type 405
- 250 g cottage cheese or ricotta low fat
- 95 ml milk or water
- 55 g butter
- 50 g sourdough starter
- 20 g sugar
- 2 eggs
- 1 tsp. lemon zest an organic lemon or vanilla extract
Other
- 100 g cinnamon and sugar to cover the donut holes with
- 1 l sunflower or canola oil to deep fry
Instructions
Day 1
- Mix all ingredients into a dough, stretch and fold after 30 minutes and leave covered at room temperature for 4-6 hours. The volume should increase noticeably.
- Put the dough for the donut holes into the fridge over night.
Day 2
- Turn out the dough onto a work surface and cut into 12 equal parts. Shape the dough pieces into small balls, cover them with a cloth and let them rest for at least 1 hour.
- Heat up 1 liter of oil in a pot to about 170 °C (340 °F). If you don’t have a cooking thermometer, use the simple wooden spoon test: hold the handle of a wooden spoon into the hot fat. If it produces small air bubbles, the fat should be hot enough.
- Carefully place 3-4 dough balls at a time into the hot fat with a skimmer and let it fry for 3-4 minutes until golden-brown. Turn them so that they bake evenly from all sides.
- After deep frying, cover the donut holes in a mixture of cinnamon and sugar and serve best when still warm.
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