Lithuanian Spurgos: Traditional Curd Cheese Donuts
Copyright: Traditional Recipes

Lithuanian Spurgos: Traditional Curd Cheese Donuts

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Author: Piotr Półtorak
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What are Lithuanian Spurgos?

Spurgos are Lithuanian fried pastries similar to small doughnuts. One popular home-style version is made with varškė, the fresh curd cheese widely used in Lithuanian cooking. Unlike yeast doughnuts, these curd spurgos do not need a long rise. The dough is mixed, shaped into small balls and fried until deep golden.

The result is quite different from a typical American doughnut. Spurgos are smaller and more substantial, with a thin fried crust and a soft, moist center. The curd gives them a slight dairy tang and keeps the inside tender. They are usually served simply, with a generous dusting of powdered sugar.

The most important ingredient: varškė

Traditional Lithuanian curd cheese is called varškė. It is a fresh, slightly tangy cheese with relatively little moisture. Polish twaróg or another dry farmer cheese is a good substitute. What matters most is the texture: the cheese should be crumbly rather than creamy or watery.

If the curd contains too much liquid, the dough will require considerably more flour. That can make the finished spurgos dense and bready. Wet cottage cheese or ricotta should therefore be drained thoroughly before being used.

Getting the dough right

The dough should remain soft and slightly tacky. Resist the temptation to keep adding flour until it becomes completely dry. The amount of flour can vary slightly because different curd cheeses contain different amounts of moisture.

Mash the curd first, then combine it with eggs and sugar before adding the flour. Mix only until a soft dough forms. Overworking the mixture or adding excessive flour produces firmer, heavier spurgos.

Frying Spurgos

The easiest way to control the frying is to keep the oil around 170-175°C (338-347°F). If it is much hotter, the outside can brown before the center cooks. If the temperature is too low, the dough absorbs more oil and becomes greasy.

Fry only a few spurgos at a time so the temperature does not fall sharply. Depending on their size, they normally need about 4 to 5 minutes to cook through. Turn them as necessary so that the surface browns evenly, then drain briefly and finish with powdered sugar.

Expert tips:

Use dry curd cheese

The moisture level of the cheese has a major effect on the dough. Traditional varškė or dry twaróg works particularly well. If using cottage cheese or ricotta, drain it thoroughly before measuring.

Do not add too much flour

A slightly sticky dough produces softer spurgos. Adding flour until the dough feels completely dry makes the finished donuts noticeably denser.

Keep the spurgos small

Small balls cook more evenly. Oversized spurgos can become dark on the outside while remaining undercooked in the center.

Control the oil temperature

Aim for approximately 170-175°C / 338-347°F. A thermometer makes frying much more predictable and helps prevent greasy or undercooked spurgos.

Storage:

How to store

Spurgos are best on the day they are fried. Once completely cool, keep leftovers in a loosely covered container at room temperature for the rest of the day, or refrigerate them for longer storage.

Shelf life

Refrigerated spurgos are best eaten within 2 days. The crust gradually softens during storage because of the moisture in the curd.

Reheating instructions

Reheat refrigerated spurgos for a few minutes in an oven or air fryer at about 160°C / 320°F. Add fresh powdered sugar after reheating.

Freezing instructions

Cooked spurgos can be frozen, although their texture is best when fresh. Cool completely, freeze in an airtight container for up to 1 month, and thaw before gently reheating.

Recipe information:

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Preparation

20 minutes
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Total

40 minutes
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Yield

24-28 small spurgos
4 (1)
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Spurgos Dough

For Frying and Serving

Substitutions for ingredients:

  • Lithuanian Varškė - Polish twaróg or another dry farmer cheese is the closest practical substitute. Dry cottage cheese can also be used. Ricotta should be thoroughly drained before use.
  • Sunflower Oil - Rapeseed or canola oil works well. Use a neutral oil suitable for deep frying.
  • Lemon Juice - A small amount of another mild food acid can activate the baking soda, or use baking powder instead, although the proportions and final texture will differ slightly.

Preparation

1. Prepare the curd

Place the varškė or other dry curd cheese in a large bowl. Mash thoroughly with a fork until the largest lumps disappear. A few small pieces of curd can remain; the mixture does not need to be completely smooth.

2. Mix the wet ingredients

Add the eggs, sugar, vanilla if using, and salt to the curd. Mix until evenly combined. Stir the baking soda into the lemon juice, then immediately add the foaming mixture to the bowl.

3. Add the flour

Add about 180 g of flour and mix gently. Continue adding flour a tablespoon at a time only if necessary. The finished dough should be soft and slightly sticky but firm enough to hold its shape. Avoid adding more flour than needed.

4. Heat the frying oil

Pour enough neutral oil into a deep, heavy saucepan to reach a depth of about 6-7 cm / 2 1/2 inches. Heat the oil to 170-175°C / 338-347°F. Maintain this temperature throughout frying.

5. Shape the spurgos

Lightly wet or oil your hands. Pinch off small portions of dough and gently roll them into balls about 3-4 cm / 1 1/4-1 1/2 inches across. Keep them fairly small so the centers cook before the outside becomes too dark.

6. Fry in small batches

Carefully lower several dough balls into the hot oil without overcrowding the pan. Fry for about 4-5 minutes, turning when necessary, until evenly deep golden-brown. Check the oil temperature between batches and adjust the heat as needed.

7. Drain and serve

Remove the cooked spurgos with a slotted spoon and transfer them to a rack or paper towels to drain. Let them cool for a few minutes, then dust generously with powdered sugar. Serve warm or at room temperature.

Frequently Asked Questions (FAQ):

What are Lithuanian spurgos?

Spurgos are Lithuanian fried doughnuts. One traditional home-style variety is made with fresh curd cheese called varškė, producing small, tender doughnuts with a lightly crisp exterior.

What is varškė?

Varškė is a fresh Lithuanian curd cheese. It is similar to Polish twaróg or dry farmer cheese and is used in many Lithuanian sweet and savory dishes.

Can I use ricotta for spurgos?

Yes, but ricotta usually contains considerably more moisture than varškė. Drain it thoroughly through cheesecloth or a fine sieve before using it, and adjust the flour only if necessary.

What temperature should I fry spurgos at?

Keep the oil around 170-175°C / 338-347°F. This allows the outside to brown gradually while giving the center enough time to cook.

Why are my spurgos raw inside?

They were probably too large or fried at too high a temperature. Make smaller dough balls and keep the oil around 170°C / 338°F so the center has time to cook.

Do Lithuanian spurgos contain yeast?

Some types of spurgos can be made from yeast dough, but this curd-cheese version is leavened with baking soda and acid and does not require rising.

How should spurgos be served?

Curd spurgos are usually served simply with powdered sugar. They are particularly good while still slightly warm, but can also be eaten at room temperature.