Oponki are traditional Polish cheese donuts made with farmer's cheese, sour cream, flour, eggs, and baking soda instead of yeast. They have a soft cake-like texture and are usually dusted with powdered sugar.

Why don't oponki use yeast?

Unlike pączki, oponki use baking soda as the leavening agent. This means there is no waiting for the dough to rise, making the recipe much faster and easier.

Can I use ricotta instead of farmer's cheese?

Yes. Well-drained whole milk ricotta is one of the best substitutes when authentic Polish farmer's cheese is unavailable. Just remember to drain it well before mixing the dough.

Can I bake these instead of frying?

Traditional oponki are always fried. Baking changes both the texture and flavor, so the results will not be the same. If you choose to bake them, expect a softer cake-like pastry instead of a classic Polish cheese donut.

Why is vodka added to the dough?

A small amount of vodka helps reduce oil absorption during frying. The alcohol evaporates completely during cooking, so it does not leave any alcohol flavor.

Can children help make this recipe?

Absolutely. Children can help mix the dough, cut out the donut shapes, and dust the finished donuts with powdered sugar. An adult should always handle the hot oil.

Oponki – Polish Cheese Donuts (Easy No-Yeast Recipe)

Name: Oponki – Authentic Polish Cheese Donuts (Easy No-Yeast Recipe)
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Polish
Ingredients: 1 cup (250 g) farmer’s cheese (twaróg) or well-drained whole milk ricotta; 1/3 cup (70 g) granulated sugar; 1 tablespoon vanilla sugar or 1 teaspoon vanilla extract plus 1 teaspoon sugar; 2 large egg yolks; 1½ teaspoons baking soda; 1/3 cup (80 g) sour cream; 2 cups (250 g) all-purpose flour, plus extra for dusting; 1 teaspoon vodka (optional); About 2 cups (500 ml) vegetable oil for frying; Powdered sugar for dusting

Description

These traditional Polish cheese donuts are made with farmer’s cheese, sour cream, and baking soda for a soft, tender texture without using yeast. They fry to a beautiful golden brown and are finished with a generous dusting of powdered sugar. Perfect for Fat Thursday, holidays, or any time you want a quick homemade treat.

Ingredients

Units Scale

1 cup (250 g) farmer's cheese (twaróg) or well-drained whole milk ricotta
1/3 cup (70 g) granulated sugar
1 tablespoon vanilla sugar or 1 teaspoon vanilla extract plus 1 teaspoon sugar
2 large egg yolks
1 1/2 teaspoons baking soda
1/3 cup (80 g) sour cream
2 cups (250 g) all-purpose flour, plus extra for dusting
1 teaspoon vodka (optional)
About 2 cups (500 ml) vegetable oil for frying
Powdered sugar for dusting

Cook Mode Prevent your screen from going dark

Instructions

Press the farmer’s cheese through a fine sieve until smooth. Mix with the sugar, vanilla sugar, and egg yolks until creamy.
Stir the baking soda into the sour cream and add it to the cheese mixture. Mix well. Stir in the vodka if using.
Gradually add the flour until a soft dough forms.
Turn the dough onto a lightly floured surface and knead gently for about one minute.
Roll the dough to about ½ inch (1.5 cm) thick.
Cut circles with a 2½ to 3-inch glass and make small holes in the centers using a bottle cap or small cutter.
Heat the vegetable oil to 350°F (180°C).
Fry the donuts in small batches for about one minute per side until golden brown.
Remove with a slotted spoon and drain on paper towels.
Dust generously with powdered sugar while still warm and serve immediately.

Notes

Always drain the cheese well before making the dough.
Do not over-knead, or the donuts may become tough.
Keep the oil at a steady temperature for even cooking.
Fry only a few donuts at a time to prevent the oil temperature from dropping.
Dust with powdered sugar just before serving for the freshest appearance.

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Frying
Cuisine: Polish

Nutrition

Serving Size: per donut
Calories: 175
Sugar: 6 g
Sodium: 95 mg
Fat: 8 g
Carbohydrates: 20 g
Fiber: 1 g
Protein: 4 g