Soft, fluffy Polish donuts made from grandma’s recipe
There’s something magical about traditional Polish oponki — soft, fluffy donuts made with white cheese (quark/twaróg), lightly crispy on the outside and tender on the inside. For many of us, they bring back memories of grandma’s kitchen, the smell of frying donuts, and powdered sugar floating in the air.
The problem? Traditional recipes often require long kneading, sticky dough, and a lot of manual work. Many people also struggle to get the right dough consistency — either too soft to roll or too dense and heavy.
That’s where Thermomix comes in. This recipe transforms a classic grandma-style donut into a quick, foolproof, and perfectly mixed dough in just minutes. No stress, no mess — just perfect Polish oponki every time.
Quark Donuts (Polish Oponki) in Thermomix
Ingredients
- 500 g white cheese twaróg / quark (17.6 oz farmer’s cheese or quark)
- 3 eggs 3 large eggs
- 3 tbsp sour cream 3 tbsp sour cream
- 3 tbsp sugar 3 tbsp granulated sugar
- 15 g vanilla sugar 1 tbsp vanilla sugar or 2 tsp vanilla extract + extra sugar
- 1 tsp baking soda 1 tsp baking soda
- 3 cups wheat flour approx. 420–450 g (3 cups all-purpose flour)
- Oil for deep frying oil for frying
- Powdered sugar for dusting powdered sugar for dusting
Instructions
Step-by-Step Instructions Quark Donuts (Polish Oponki) in Thermomix
Mix the dough in Thermomix
- Place all ingredients (quark, eggs, sour cream, sugar, vanilla sugar, baking soda, and flour) into the Thermomix bowl.Mix for:20 sec / Speed 5This ensures all ingredients are evenly combined and no dry flour remains.
Knead the dough
- Switch to kneading mode and knead:1.5 minutes / Dough Mode / IntervalThe dough should be soft, smooth, and easy to roll out. If it feels too sticky, add 1–2 tablespoons of flour. If too dry, add 1 tablespoon of sour cream.
Roll and shape
- Transfer the dough onto a lightly floured surface.Roll out to about 1–1.5 cm (½ inch) thickness.Use a glass to cut circles and a small shot glass or bottle cap to cut holes in the center.
Fry the donuts
- Heat oil in a deep pan to 175–180°C / 350–355°F.Fry donuts in batches for about 1–2 minutes per side, until golden brown and puffed.Do not overcrowd the pan.
Drain and finish
- Remove donuts and place on paper towels to absorb excess oil.Dust generously with powdered sugar while still warm.
Notes
Tips & Variations
- Add lemon or orange zest for a fresh citrus aroma
- Add 1 tbsp rum or vodka to reduce oil absorption
- Fill with jam, vanilla cream, or Nutella for stuffed oponki
- Coat in cinnamon sugar instead of powdered sugar
Storage & Reheating
- Store in an airtight container at room temperature for up to 2 days
- Refrigerate for up to 4 days
- Reheat briefly in the oven at 160°C / 320°F for 3–5 minutes
- Not freezer-friendly (texture may change)
Serving Suggestions
- Serve with coffee or tea
- Add fresh berries and whipped cream
- Perfect for Tłusty Czwartek, family gatherings, or weekend treats
- Serve with hot chocolate for kids
FAQs
Can I make these without Thermomix?Yes! You can mix and knead by hand or with a stand mixer, but Thermomix makes it faster and more consistent. What cheese can I use instead of twaróg?
Farmer’s cheese, quark, ricotta (well-drained), or blended cottage cheese work well. Why are my donuts not fluffy?
The dough may be too dense — try adding a bit more sour cream or reducing flour slightly.
