These freshly fried Spurgos (Lithuanian doughnuts) are fluffy and soft inside, and will leave you wanting for more. Less work than yeast-based doughnuts, they’re a breeze to prepare. Expand your doughnut experience – once you have a bite, it will be hard to stop!
“Donut worry, be happy! We cannot imagine our holiday celebrations without these easy-to-make, light, crisp and super-delicious Lithuanian curd donuts – spurgos. We hope this dessert will find a place on your holiday table as well!”
– DOYVDAS SPOKAUSKAS, CHARGE D’AFFAIRES OF THE LITHUANIAN EMBASSY
🇱🇹 Lithuania: Spurgos
- 10 oz Crumbly Farmer's Cheese (Cottage cheese works too)
- 4 Tbsp Sugar
- 2 Eggs
- 0.5 tsp Vanilla Extract
- 5 Tbsp Flour
- 1 tsp Baking Powder
- Oil for deep frying
- Powdered Sugar for dusting
- Put the farmer’s cheese and sugar in a bowl and smash it well with a fork until the mix is smooth.
- Add eggs and vanilla, mix well. Then add flour and baking powder and mix using a spoon. The dough should be thick and difficult to mix. If it’s easy to mix, add a bit more flour.
- Heat the oil in a pot on a medium heat (~325F).
- Grab a spoonful of dough and roll it a bit with wet palms to make it more round. Fry in small batches until the doughnuts are deep golden brown.
- Drain on a paper towel. Dust with powdered sugar while still hot.