Contents
These traditional Lithuanian doughnuts, known as Varškės Spurgos, are made with creamy farmer’s cheese for a soft, slightly tangy interior and crisp golden crust. A beloved treat for generations, they are easy to make with simple ingredients and perfect for breakfast, dessert, or coffee time.
Ingredients
- 10 oz (300 g) farmer’s cheese (full-fat, curd-style)
- 2 large eggs
- 5½ tbsp (70 g) sugar (caster or granulated)
- 1 tsp vanilla bean paste (optional)
- A pinch of salt
- 100 g all-purpose flour (may need to adjust slightly)
- 1 tsp baking powder
- Neutral oil for frying (vegetable or canola)
- 1 tbsp powdered sugar (for dusting)
Instructions
- Heat enough oil in a heavy-bottomed pot for deep frying. Keep it hot but not smoking (170–180°C / 340–355°F).
- In a large bowl, mash the farmer’s cheese with a fork or potato masher.
- Add eggs, sugar, vanilla (if using), and salt. Mix until combined into a smooth paste.
- In a separate bowl, mix flour with baking powder.
- Gently incorporate the dry ingredients into the wet mixture. Do not overmix. The dough should be soft and slightly sticky.
- With wet hands, form the dough into small balls (about the size of a golf ball).
- Carefully drop dough balls into hot oil. Fry in batches, turning occasionally, for 6–10 minutes until puffed and golden brown.
- Remove and drain on paper towels. Let cool slightly.
- Dust with powdered sugar and serve warm.
Notes
Light, golden, and irresistibly fluffy – these traditional Lithuanian cheese curd doughnuts are a nostalgic treat you’ll want to make again and again!Introduction
Lithuanian Farmer’s Cheese Doughnuts, or Varškės Spurgos, are a beloved dessert that brings a taste of home to every Lithuanian kitchen. With their soft texture, subtle tang from the farmer’s cheese, and golden crisp exterior, these traditional doughnuts strike the perfect balance between comfort food and sweet indulgence. 😍 Whether served for a lazy weekend breakfast, festive occasion, or a casual afternoon snack, these cheese curd doughnuts are always a hit with both kids and adults alike. Best enjoyed fresh on the day they’re made, Varškės Spurgos are surprisingly easy to prepare and require only a handful of humble ingredients. If you love ricotta or cottage cheese-based pastries, you're in for a treat. Give this recipe a go and experience a bite of Lithuanian heritage! ✨What is Farmer’s Cheese? 🧀
Farmer's cheese – known as Varškė in Lithuanian – is a mild, slightly tangy curd cheese that plays a central role in Eastern European cuisine. It’s similar in texture to quark or a drier version of cottage cheese. You’ll also find it under the names Twaróg (Poland) or Tvorog (Russia). In Lithuania, Varškė is used in everything from baked cheesecakes and sweet buns to savory pies and breakfast spreads. It’s nutritious, versatile, and adds a creamy richness and unique texture to these doughnuts.Ingredients 🌾
- 10 oz (300g) farmer’s cheese – Full-fat preferred
- 2 large eggs 🥚
- 5½ tbsp (70g) sugar – Caster or granulated
- 1 tsp vanilla bean paste – Optional, but recommended
- A pinch of salt 🧂
- ¾ cup + 1 tbsp (100g) all-purpose flour – May vary slightly depending on cheese moisture
- 1 tsp baking powder – Not baking soda
- Neutral oil – For deep frying (canola or vegetable oil)
- 1 tbsp powdered sugar – For dusting
Equipment Needed
- Heavy-bottomed pot or deep fryer
- Slotted spoon or tongs
- Potato masher (optional, but traditional!)
- Forks for flipping
- Paper towels for draining excess oil
Step-by-Step Instructions 🧑🍳
🔥 Step 1: Prep the Oil
Pour neutral oil into a heavy-bottomed pan. Use enough oil so the doughnuts can float freely and cook evenly. Heat over medium – hot but not smoking. A temperature of around 170–180°C (340–355°F) is ideal.🥄 Step 2: Mix the Wet Ingredients
In a large mixing bowl, place the farmer’s cheese and mash it with a fork (or potato masher for a traditional touch). Add the eggs, sugar, vanilla (if using), and a pinch of salt. Mix until a thick, creamy paste forms.🥣 Step 3: Combine Dry Ingredients
In a separate bowl, combine the flour and baking powder. Gradually fold the dry ingredients into the cheese mixture until just combined. The dough should be soft and slightly sticky. Avoid overmixing or adding too much flour, which can make the doughnuts dense.👐 Step 4: Shape the Dough
With wet hands, scoop out tablespoon-sized portions of dough and gently shape into small balls (about the size of a golf ball). Keep your hands wet to prevent sticking.🍳 Step 5: Fry
Gently lower the dough balls into hot oil. Don’t overcrowd the pan – cook in batches. Fry for 6–10 minutes, turning occasionally with forks or a slotted spoon until evenly golden brown and puffed.⚠️ Undercooked inside? If your doughnuts collapse after cooling, they may need a little more time in the oil.
🧻 Step 6: Drain & Cool
Transfer fried doughnuts to a plate lined with paper towels. Let them cool slightly to room temperature.🍥 Step 7: Dust & Serve
Sprinkle generously with powdered sugar. Serve warm and enjoy every bite! 😋Pro Tips for Perfect Spurgos 👌
- Smooth texture? Push the farmer’s cheese through a sieve before using.
- Don’t over-flour! More flour = tougher doughnuts. Stick to the recipe.
- Oil temp matters. If too hot, the outside browns too fast. Too cool, and they soak up oil.
- Old-school Lithuanian trick: Drop a chunk of raw potato into the oil if it starts overheating – it absorbs excess heat naturally. 🥔
Variations & Serving Ideas
- Fill them! Use a piping bag to add jam, Nutella, or custard to the center.
- Add a citrus twist with a little lemon or orange zest in the batter. 🍊
- Serve alongside sour cream or a berry compote for dipping.
Make it a Lithuanian Feast! 🇱🇹
Pair your Varškės Spurgos with other Lithuanian favorites like:- Šaltibarščiai (Cold Beet Soup)
- Kugelis (Potato Casserole)
- Šakotis (Tree Cake)
