Plyushki (Russian Doughnut Holes)

This is one of those recipes that needs the disclaimer: I bet you can’t eat just one!

These are definitely an indulgence, but it’s almost worth it because of how simple and delicious they are. I used to get these whenever I went to the market with my mother, but they were more like full-sized doughnuts. When making my own, I like to make them bite-sized, like doughnut holes, because it makes them easier to fry. They are best when served fresh, but they will keep for a day or two … or at least, they will if your self-control is good enough. 🙂


  • 1 1/3 cup cottage cheese, pressed through a mesh strainer
  • 2 eggs
  • 1 cup sugar
  • 2-2.5 cups flour
  • 1 tsp baking soda
  • 1 48 oz. bottle of vegetable oil or canola oil
  • Powdered sugar for serving


Press cottage cheese through a mesh strainer for a finer texture. Mix cottage cheese, eggs, sugar, and baking soda.

Form a dough by gradually adding flour until it is soft and stops sticking.

Divide dough into little portions and form into balls. Don’t worry if they’re perfectly round or all the same size. As you can see from the picture, mine weren’t, but somehow the frying process makes them a lot more uniform than they originally were.

Preheat the oil to 350°F. If you don’t have a thermometer, you can test fry a piece of the dough. If the oil is ready, the dough will float, sizzle, and start to fry. You can also stick in the handle end of a wooden spoon. If the oil is ready, it will start to bubble and sizzle around the spoon.

Fry the doughnut holes several at a time for 5-6 minutes, turning them occasionally.

If you aren’t sure if they’re done, break one open. If they’re wet and gooey inside, they need more time.

Serve warm, sprinkled with a dusting of powdered sugar.

Приятного аппетита! (Priyatnova appetita! Russian for ‘Bon Appetit!’)

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