Baked Cottage Cheese Donuts (High Protein, 6 Ingredients)
These baked cottage cheese donuts are soft, lightly sweet, and have a crackly cinnamon sugar coating.
The batter blends up in under a minute, and the recipe calls for just six ingredients (plus the cinnamon sugar for rolling). They bake in about 12 minutes, so you can have warm donuts any morning of the week.
What Makes These Cottage Cheese Donuts So Good
They taste like a classic cinnamon sugar donut but leave you full and fueled, not crashing an hour later. A full cup of cottage cheese and an egg give each donut about 7 grams of protein.
There is no yeast, no rising time, and no frying. You need a blender and a donut pan, and the oven does the rest.
Ingredients
- 1 cup full-fat cottage cheese: use 4% milkfat for the richest texture
- 1 large egg: binds the batter
- 2 tbsp maple syrup: adds a light sweetness; honey works too
- 1 tsp vanilla extract: rounds out the flavor
- 1 cup oat flour: you can buy it or grind rolled oats in a blender; all-purpose flour also works
- 1 tsp baking powder: the sole leavener; make sure it is fresh
- Pinch of salt: balances the sweetness
For the cinnamon sugar coating:
- 2 tbsp unsalted butter, melted: helps the cinnamon sugar stick
- 2 tbsp granulated sugar: for the coating
- 1 tsp ground cinnamon: the classic donut flavor
Variations / Substitutions
- Flour swap: Use 1 cup all-purpose flour instead of oat flour for a lighter, more traditional donut crumb. The batter will be a bit thicker; that is fine.
- Sweetener swap: Honey or agave nectar stand in for maple syrup measure for measure.
- Cinnamon sugar swap: Coconut sugar gives a deeper caramel note when combined with cinnamon.
- Add spice: Stir ¼ tsp nutmeg or cardamom into the dry ingredients.
High-Protein Cottage Cheese Avocado Toast is a delicious breakfast to pair with these donuts.
How to Make Baked Cottage Cheese Donuts
Step 1: Blend the Wet Ingredients
Preheat the oven to 400°F (200°C) and lightly grease a 6-cavity donut pan with cooking spray. In a blender, combine the 1 cup cottage cheese, 1 large egg, 2 tbsp maple syrup, and 1 tsp vanilla. Blend on high until completely smooth with no curds visible, about 30 seconds.
Step 2: Add the Dry Ingredients
Add the 1 cup oat flour, 1 tsp baking powder, and a pinch of salt to the blender. Pulse a few times just until a thick, smooth batter forms. Do not overmix, or the donuts may turn out dense. Scrape down the sides once, then pulse a couple more times to catch any dry pockets.
Step 3: Fill the Donut Pan
Spoon or pipe the batter into the prepared donut pan, filling each cavity about three-quarters full. The batter will be thick but pourable. An offset spatula or the back of a spoon works well to smooth the tops.
Step 4: Bake and Roll in Cinnamon Sugar
Bake for 12 to 14 minutes, until the donuts are puffed and the tops spring back lightly when pressed. Let them cool in the pan for 2 minutes, then transfer to a wire rack. While they are still warm, brush each donut all over with the 2 tbsp melted butter, then roll in a mixture of the 2 tbsp granulated sugar and 1 tsp ground cinnamon. Serve warm.
Tips for the Best Cottage Cheese Donuts
- Use a blender, not a food processor. A blender turns cottage cheese into a silky liquid, which is key for a cohesive dough. A food processor often leaves small curds behind.
- Do not overfill the pan. Stick to three-quarters full, or the donuts will rise over the center hole and lose their donut shape.
- Coat while warm. The butter and cinnamon sugar stick best when the donuts are still hot from the oven. If they cool too much, the coating will fall off.
Storing Leftover Donuts
- Refrigerate: Store any cooled leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a toaster oven at 300°F (150°C) for 3 minutes, or in the microwave for about 15 seconds. The coating may soften, so a quick roll in fresh cinnamon sugar after reheating brings it back.
Frequently Asked Questions
Can I make these donuts without a blender?
Yes, but the batter will not be as smooth. You can push the cottage cheese through a fine-mesh sieve, then whisk everything together vigorously. The donuts will still bake up fine, just with a slightly nubbly texture.
Can I use a muffin pan if I do not have a donut pan?
Yes, a mini muffin pan works best. Fill each cup three-quarters full and bake for 10 to 12 minutes. The shape changes, but the taste and texture stay the same.
How do I make these gluten-free?
Use certified gluten-free oat flour, and they are naturally gluten-free. If you swap all-purpose flour, look for a 1-to-1 gluten-free baking blend that contains xanthan gum.
Why did my donuts come out dense?
The most common culprit is overmixing the batter once the flour is added. Pulse only until no dry streaks remain. Also, check that your baking powder is not expired.
Baked Cottage Cheese Donuts Recipe
Ingredients
Method
- Preheat oven to 400°F (200°C) and grease a 6-cavity donut pan. Blend cottage cheese, egg, maple syrup, and vanilla until completely smooth.
- Add oat flour, baking powder, and salt to the blender. Pulse until a thick batter forms, scraping down the sides once. Do not overmix.
- Spoon the batter into the donut pan, filling each cavity three-quarters full. Smooth the tops.
- Bake for 12 to 14 minutes, until puffed and springy to the touch. Cool in the pan for 2 minutes, then turn out onto a rack. Brush warm donuts with melted butter and roll in a mix of sugar and cinnamon. Serve right away.
Notes
