These Ricotta Cherry Doughnuts Practically Make Themselves—and Disappear Even Faster

One no-fuss treat can turn a routine weeknight into a celebration—fast.

Quick dessert that feels like a mini celebration? I am all in. These cottage cheese doughnuts with cherry are soft, airy, and surprisingly delicate. The curd-style dough tastes lighter than classic yeast rings, and that cherry center brings a clean, juicy tang that keeps you coming back for another.

Why these hit the spot

The base is cottage cheese (the firmer, curd-style kind), which keeps the texture tender without weighing things down. A quick 15-minute rest lets the dough relax so it fries evenly. Then there is the filling: fresh or frozen cherries (pitted, obviously) that melt into a tiny pocket of tart-sweet goodness. Dust with powdered sugar and they look like you worked way harder than you did.

Ingredients

• 250 g cottage cheese (5–9% fat)
• 1 egg
• 3 tbsp sugar (adjust to taste)
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1 tsp lemon zest (optional)
• 200 g all-purpose wheat flour (you may need a touch more)
• 50 ml vegetable oil, plus extra for deep-frying
• 200 g cherries, fresh or frozen, pitted
• Powdered sugar, for dusting

How to make them

1. Make the dough: In a deep bowl, mash the cottage cheese with a fork until smooth. Add the egg, sugar, salt, 50 ml vegetable oil, and the lemon zest if you are using it. Stir everything until evenly combined.

2. Add the dry stuff: Mix the flour with the baking soda, then add it gradually to the bowl. Knead just until you get a soft, slightly sticky dough. If it clings too much, dust in a little extra flour, but keep it minimal or the doughnuts will turn out firm instead of tender. Cover the dough with plastic wrap and let it rest for 15 minutes at room temperature.

3. Prep the cherries: If using frozen cherries, thaw them and drain off any extra liquid so the filling stays neat. If using fresh, pit them.

4. Shape: Pinch off walnut-sized pieces of dough and roll into balls. Gently flatten each one into a small disk, place 1–2 cherries in the center, then pinch the edges together to seal and shape into a smooth, round doughnut. Seal carefully so the juices stay put when frying.

5. Fry: Heat vegetable oil in a deep skillet or pot to about 180 C, aiming for a depth of roughly 5 cm. Slip the doughnuts in gently, working in small batches so the temperature stays steady. Fry for 2–3 minutes per side, turning as needed, until they are deep golden-brown.

6. Finish: Transfer to a plate lined with paper towel to wick away extra oil. Once they cool slightly, shower with powdered sugar and serve warm.

Tip: Keep the dough on the soft side, seal the seams well, and do not crowd the pan. That is the difference between so-so and seriously good.