Cottage Cheese Donuts
My homemade cottage cheese donuts are cakey and fluffy, with a cinnamon-sugar coating. They are healthier, yeast-free, and bake in under 30 minutes.
Servings 12 servings
Calories 135kcal
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.
Nutrition
Serving: 1serving | Calories: 135kcal | Carbohydrates: 25g | Protein: 5g | Fat: 1g | Sodium: 83mg | Potassium: 45mg | Fiber: 1g | Sugar: 6g | Vitamin A: 26IU | Vitamin C: 0.01mg | Calcium: 46mg | Iron: 0.3mg | NET CARBS: 24g