Polish cheese doughnuts: oponki recipe

Oponki are small rings of twaróg dough, fried until golden and dusted with icing sugar. They are best fresh, with a soft centre and a gently crisp exterior. The dough needs no rising: knead it briefly, roll it out and cut the rings. This recipe makes enough to share for an afternoon treat.

Ingredients

500 g semi-fat twaróg
500 g wheat flour, plus a little for dusting
2 eggs
100 g caster sugar
200 g thick 18% sour cream
1 level teaspoon baking soda
1 tablespoon white vinegar or lemon juice
A pinch of salt
About 1 litre oil for frying
Icing sugar, for dusting

Method

Press the twaróg through a potato ricer or mash it thoroughly with a fork. Small lumps are fine, but large pieces make the dough harder to roll evenly.
Put the flour, baking soda, sugar and salt in a large bowl. Add the twaróg, eggs, sour cream and vinegar. Mix with a spoon, then knead briefly by hand. The dough should be soft and slightly sticky.
Dust the work surface with flour and roll out the dough to about 1 cm thick. If it sticks to the rolling pin, dust it lightly, but avoid working in too much extra flour.
Cut circles with a glass, then cut holes in the centres with a smaller glass or a cap. Gather the scraps, briefly bring them together and roll again. The small centres can also be fried.
Heat the oil in a wide pan to about 170-175°C. There should be enough oil for the rings to float freely. Check with a kitchen thermometer: a small piece of dough should sizzle gently when added.
Fry the rings in batches, leaving space between them, for about 1-2 minutes on each side until golden. The time depends on their size and the oil temperature.
Lift them onto paper towels with a slotted spoon. Let the oil return to temperature before the next batch. Dust the slightly cooled oponki with icing sugar.

Time and servings

Preparation and frying take about 50 minutes. The recipe makes approximately 25 oponki, depending on the size of the glass, or about 8 servings.

Tips and variations

Choose firm block twaróg. If it is very wet, drain it before weighing. Excess moisture can lead to adding too much flour and make the rings heavy.
Stop kneading as soon as the ingredients come together. A lightly floured surface makes soft dough easier to cut without adding much flour to it.
Watch the oil temperature. If too hot, the rings darken before the centre cooks; if too cool, they take longer and absorb more oil.
Add finely grated zest from a well-washed and scalded lemon if you like. Dust with icing sugar after the rings have cooled slightly so it does not melt straight away.

FAQ

Can I prepare the dough ahead?

It is best to cut and fry the rings after kneading, as the baking soda starts working once mixed with the wet ingredients. You can weigh the ingredients ahead and mix them just before frying.

Why are my oponki hard?

Too much flour or prolonged kneading can make them hard. The dough should be soft, even if it sticks slightly to your hands. Fry one ring first to check that the centre cooks through and that you like the thickness.

How should I store oponki?

Once completely cool, put them in an airtight container and eat them preferably by the next day. They lose freshness over time. Dust again with icing sugar before serving if you like.

Can I fry them without a thermometer?

Yes. Put a small piece of dough in the oil and look for tiny bubbles around it. It should gradually rise and turn golden, not darken immediately. Fry one ring as a test and cut it open to check the centre. Adjust the heat as you fry, since adding batches changes the oil temperature.

Do not overcrowd the pan: the rings need room to float and turn. Let the oil cool completely before pouring it out of the pan.