Cottage Cheese Donuts
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My cottage cheese donuts turn out fluffy and cakey in the middle, with a gorgeous cinnamon-sugar coating. They need just five main ingredients and can be baked in under 30 minutes.
After sharing my popular cottage cheese brownies, I had a ton of readers ask me on Instagram and in their emails if I could develop a donut recipe using cottage cheese. You ask, I deliver.
Instead of reinventing the wheel, I took inspiration from my cottage cheese bagels and tested it a few times to make the dough softer and fluffier. The trick was to add some milk instead of doubling up on the cottage cheese. Once you dip them in the cinnamon-sugar coating, they seriously taste like any good donut out there- and like all my other cottage cheese recipes, you won’t even know it’s in there.
Table of Contents
Why I love this cottage cheese donut recipe
- Healthier. While they aren’t as high in protein as my protein donuts, they still pack about 5 grams per donut and have barely any oil.
- Quick and easy. There’s no yeast, so no proofing is required. All up, you can have these donuts prepped and baked in 30 minutes.
- Easy to customize. I’ve tested a few different options if you need these to be gluten-free, dairy-free, or even sugar-free. It’s in the variations section below!
Key Ingredients
Here’s what goes into my cottage cheese donuts, along with kitchen notes. The complete list with measurements is in the recipe card below.
- Self-rising flour. A simple combination of self-rising flour, salt, and baking powder. If you don’t have any on hand, just mix 2 1/3 cups of flour with 2 teaspoons of baking powder and 1/2 teaspoon of salt.
- Cottage cheese. I find that full-fat cottage cheese yields the fluffiest donuts, but low-fat and even fat-free cottage cheese will work just as well.
- Milk. I like unsweetened almond milk, but use whatever you have on hand.
- Sugar. Optional, but I like to add a tablespoon or two of sugar to the dough. It’s not necessary, though, since the cinnamon-sugar coating is plenty sweet.
- Cinnamon sugar coating. I like using a mix of cinnamon and sugar, with either melted butter or cooking spray to help it stick.
How to make cottage cheese donuts
Step 1- Assemble. Add the flour, cottage cheese, and milk to a mixing bowl.
Step 2- Mix. Using a spatula, mix until a smooth dough remains.
Step 3- Divide. Evenly distribute the mixture amongst a 12-count donut pan. Bake for 15 minutes or until done.
Step 4- Make the cinnamon sugar. Whisk the sugar and cinnamon in a bowl.
Step 5- Coat. Brush melted butter or cooking spray on all sides of the donuts. Dip into the cinnamon-sugar mixture until coated.
Arman’s recipe tips
- Adjust the dough. If you notice the dough is a little too thick, add a bit more milk to get things moving. If it’s too wet, add a spoonful or two more of flour.
- Butter or oil spray is a must. I did test these by just dipping them in the sugar, and only a tiny bit remained on them. The fat keeps the cinnamon-sugar nicely on each donut.
- Use a donut machine. I do prefer to make any donut in my donut pan, but I totally understand that not everyone has one, which is why the main instructions use the oven. If you do have one, cook for 5-6 minutes or until golden.
Recipe variations
- Dairy-free. Swap out the cottage cheese for dairy-free cottage cheese.
- Gluten-free. I did a test batch of Bob’s Red Mill gluten-free flour and didn’t love the texture; it needed almost twice as much cottage cheese to form a dough. When I tested them with Dove Farm gluten-free self-rising flour, they worked pretty well.
- Sugar-free. Instead of using sugar, use allulose or monk fruit sweetener.
- Air fryer method. If you want to make these donuts in the air fryer (almost identical to my air fryer donuts), distribute the batter amongst a 6-count donut pan and air fry for 8 to 10 minutes.
How to store leftovers
To store: Leftover donuts are best kept in the fridge for up to five days. If you plan on enjoying them within a few days, you can keep them at room temperature for about 3 days.
To freeze: Place the cooled donuts in a ziplock bag and freeze for up to 6 months.
Frequently asked questions
Yes, if you only have a mini donut pan, you can easily use that instead of a donut pan. Reduce the baking time to about 8 to 10 minutes. You’ll need to do a few batches to use up all the dough.
You can! Plain Greek yogurt or unsweetened yogurt will work, as with blended ricotta cheese. If you don’t mind the extra fat, sour cream is also a fantastic option.
✅ Nutrition reviewed
“These cottage cheese donuts are a healthy and low-fat way to enjoy donuts. The addition of cottage cheese sneaks in protein, while baking it in the oven cuts back on added fats.” – Felicia Newell, MScAHN, RD, CPT.
Cottage Cheese Donuts
Ingredients
- 2 1/2 cups self-rising flour
- 1 cup cottage cheese
- 1 cup milk I use unsweetened almond milk
- 1-2 tablespoons sugar optional
Cinnamon sugar topping
- 1/4 cup sugar
- 1 1/2 teaspoons cinnamon
- 1 serving cooking spray or melted butter, see notes
Instructions
- Preheat the oven to 375°F. Lightly spray a 12-count donut pan with cooking spray.
- In a large mixing bowl, add the self-rising flour, cottage cheese, milk, and sugar (if using). Mix until a thick dough remains. If the dough is too thick, add a tablespoon or two more of milk. If it is too thin, add an extra tablespoon of flour.
- Transfer the donut batter to the donut pan. Bake for 15-17 minutes or until they bounce back and are golden around the edges. Remove from the oven.
- While the donuts are baking, whisk the sugar and cinnamon to a bowl.
- Spray all sides of the donuts with cooking spray or melted butter. Moving quickly, dip each donut in the cinnamon sugar mixture, ensuring all both sides are coated.
Notes
- Tips: See my recipe tips above for making the best cottage cheese donuts.
- Melted butter: If you don’t use cooking spray, use two tablespoons of melted butter.
- Leftovers: Keep in the fridge for up to five days or the freezer for up to 6 months.
