Curd Bagels (Donuts)

by Editorial Staff

Delicious donut donuts made from cottage cheese, eggs, sugar, and flour are a treat that you can sometimes afford. And how kids love donuts!

Summary

Prep Time	15 mins
Cook Time	20 mins
Total Time	35 mins
Course	Dessert
Cuisine	Russian

Ingredients

Cottage cheese (homemade) – 300-400 g
Eggs – 2 pcs.
Sugar – 200 g
Soda – 1 teaspoon
Flour – about 1.5-2 cups
Deep fat oil (it took me 200-250 g)

Instructions

Mix cottage cheese, eggs, sugar, soda (I extinguished with vinegar, but this is not necessary). Add enough flour to make a soft dough that sticks a little to your hands.
Form bagels. Can be rolled out and cut out with molds. It’s easier for me to pinch off the pieces of dough, roll the “sausage” between the palms and dazzle the edges.
In a cauldron, heat the vegetable oil well. It took me about 200-250 grams for a small cauldron.
(The degree of heating of the oil can be checked with a piece of dough, around which the oil should boil noticeably.)Gently spread the curd donuts in hot butter.
Attention! Keep in mind that donut bagels grow a lot in size (seen in the photo).
Fry curd donuts on both sides until golden brown (donuts fried quickly).
Carefully take out the finished curd donuts with a fork and put them on a paper towel (napkin). You can sprinkle with icing sugar.

Bon Appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.