These baked cottage cheese donuts are soft, lightly sweet, and honestly way better than you’d expect from such simple ingredients. They come together fast, bake instead of fry, and the glaze makes them feel like a real treat without a lot of work. This is the kind of recipe you make once, then keep coming back to.
Why I Love This Recipe
The first time I tested these, I wasn’t sure cottage cheese donuts would really work. But once they came out of the oven, I was sold. They’re tender, not dry, and feel comforting in that old-school bakery way.
I love this recipe because:
- It uses everyday ingredients you probably already have
- The donuts stay soft even the next day
- Baking keeps things simple and less messy
- The glaze adds just enough sweetness without being heavy
- It feels special but low-effort at the same time
Servings and Time
Servings: 8 donuts
Prep Time: 15 minutes
Bake Time: 15 minutes
Total Time: About 30 minutes
What You’ll Need
- 1 cup full-fat cottage cheese
- 2 large eggs
- 1/3 cup granulated sugar
- 3 tablespoons melted unsalted butter
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
Tools You’ll Need
- Blender or food processor
- Mixing bowl
- Whisk
- Donut pan
- Nonstick spray
- Spoon or piping bag
Why This Recipe Works (Quick Science)
Blending cottage cheese smooths out the curds, turning it into a protein-rich base that keeps the donuts moist. Baking powder creates lift without yeast, and baking instead of frying keeps the crumb light and tender.
Recipe Instructions
Step 1: Blend the Wet Ingredients
Add 1 cup full-fat cottage cheese, 2 large raw eggs, 1/3 cup granulated sugar, 3 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract to a blender. Blend until completely smooth with no visible curds.
Step 2: Mix the Dry Ingredients
In a mixing bowl, add 1 ½ cups all-purpose flour, 2 teaspoons baking powder, and ¼ teaspoon salt. Whisk until evenly combined.
Step 3: Combine Wet and Dry
Pour the smooth blended cottage cheese mixture into the bowl with the dry ingredients. Gently stir until a thick, smooth batter forms with no dry streaks.
Step 4: Fill the Donut Pan
Lightly grease a donut pan. Spoon or pipe the batter evenly into each cavity, filling about ¾ full.
Step 5: Bake
Bake the donuts at 350°F for 14–16 minutes until lightly golden and set in the center.
Step 6: Cool and Glaze
Let donuts cool slightly, then dip the tops into glaze made from powdered sugar and milk until coated. Place glazed donuts on a plate to set.
Common Mistakes
- Not blending the cottage cheese fully, which causes lumpy texture
- Overmixing the batter, making donuts dense
- Overfilling the donut pan
- Skipping grease, which causes sticking
Substitutions and Variations
- Use honey instead of sugar for a softer sweetness
- Add lemon zest to the batter for brightness
- Swap vanilla glaze for chocolate glaze
- Use gluten-free all-purpose flour if needed
Make Ahead Tips
You can bake the donuts a day ahead and glaze them just before serving for best texture.
What to Serve With
- Fresh berries
- Hot coffee or tea
- A simple fruit salad
- Yogurt on the side
Leftovers and Storage
Store glazed donuts in an airtight container in the fridge for up to 3 days. Warm slightly before eating for best texture.
Macros Information (Per Donut, Approximate)
- Calories: 165
- Protein: 6g
- Carbohydrates: 22g
- Fat: 6g
FAQ
Can I taste the cottage cheese?
No, it blends in completely and just makes the donuts moist.
Can I freeze these donuts?
Yes, freeze unglazed donuts for up to 2 months.
Do I need a donut pan?
It’s best for shape, but you can bake as mini muffins if needed.
Final Thoughts
These baked cottage cheese donuts are proof that simple ingredients can turn into something really special. They’re easy, comforting, and just sweet enough to feel like a treat. Make a batch, enjoy the process, and don’t forget to leave a comment sharing how they turned out or any twists you tried.
