National Dish Lithuania: Varškės spurgos (Recipe)
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Meet Varškės spurgos, the little Lithuanian curd doughnuts that turn a simple coffee break into a treat. Crisp and golden on the outside yet meltingly soft within, these bite-sized fritters owe their tender crumb to one humble hero: quark. Loved by young and old alike, they are the kind of homely sweet that fills a Baltic kitchen with warmth. Fry up a batch and bring a taste of Lithuania to your own table.
About Varškės spurgos
Varškės spurgos, the Lithuanian curd doughnuts, are a genuine delicacy of Lithuanian cuisine. These small, golden-brown morsels are crisp on the outside and wonderfully tender within. Traditionally they are served alongside coffee and enjoy huge popularity across the generations. Their unmistakable flavour comes from using quark as the main ingredient, which lends them a particular juiciness and a light, moreish bite.
Ingredients (serves 1–2)
- 250 g quark
- 1 egg
- 50 g sugar
- 1 tsp vanilla sugar
- 1 tsp baking powder
- 300 g plain flour
- Oil, for frying
Shopping for the ingredients
The ingredients for Varškės spurgos are easy to find in most supermarkets. Quark, eggs and sugar may well already be in your kitchen. For the more specific items such as vanilla sugar or baking powder, it is worth choosing good-quality products to get the best flavour. Make sure to buy fresh oil too, so the doughnuts fry up perfectly crisp and golden.
Preparing the dish
Before you start making the Varškės spurgos, it helps to have everything to hand. Make sure the quark is well drained so the mixture does not turn out too wet. The egg is best at room temperature, as it blends more readily with the other ingredients. Once everything is ready, you can move straight on to the actual preparation.
Step-by-step instructions
- In a large bowl, combine the quark, egg, sugar and vanilla sugar until smooth.
- Add the baking powder and flour a little at a time, kneading everything into a smooth dough.
- Lightly flour your hands and shape small portions of the dough into little doughnuts.
- Heat the oil in a pan and fry the doughnuts until golden brown, turning them regularly.
- Drain the finished doughnuts on kitchen paper to remove any excess oil.
Gluten-free / lactose-free version
If you need gluten-free or lactose-free options, you can use a special gluten-free flour and choose a lactose-free quark. These swaps are simple to make and take nothing away from the delicious flavour of the Varškės spurgos. That way, people with food intolerances can enjoy this treat too. Just take care to pick a frying oil that suits your needs as well.
Tips for vegans and vegetarians
For vegans, Varškės spurgos work beautifully if you replace the quark with a plant-based alternative such as silken tofu or a vegan curd substitute. In place of the egg, use a chia or flax egg made from ground seeds and water. With these modifications the flavour and texture of the doughnuts still come through. That way vegans can enjoy this sweet temptation too — much like a plant-based take on Aguonu Pyragas.
More tips and tricks
For the best result, avoid shaping the doughnuts too large, as they puff up during frying. Keep the heat at a medium-to-high level so they cook through evenly. Once fried, you can dust the doughnuts with icing sugar or roll them in cinnamon sugar for an extra flavour kick. Experiment with different finishes and find your own favourite version.
Adapting the recipe to your taste
Varškės spurgos are wonderfully easy to adapt to your own preferences. Add a little lemon or orange zest, for instance, for a fruity note. For the chocolate lovers, a filling of chocolate chips or a drizzle of chocolate sauce is a lovely idea. Be creative and make the recipe your own, exactly to your taste.
Ingredient substitutions
If there are certain ingredients in the Varškės spurgos you would rather leave out, or you find yourself short of something mid-recipe, there are plenty of alternatives. Instead of sugar, honey or agave syrup gives a natural sweetness. Different flours such as oat flour or almond flour are an interesting way to vary the recipe and add extra nutrients. Just experiment and find the combination you like best.
Drink pairing ideas
A range of drinks pairs beautifully with Varškės spurgos. A freshly brewed coffee is the classic choice, complementing the doughnuts’ sweetness perfectly. A fruity tea or a mug of cocoa are delicious alternatives that offer an interesting contrast. If you fancy something more refreshing, a fruit smoothie rounds off the experience nicely. For a traditional touch, try them with a glass of Ciberzoles Gira.
Serving and presentation ideas
The presentation of Varškės spurgos can make a real impression. Serve the doughnuts on a pretty plate, decorated with fresh berries or mint leaves. A dollop of light cream or a spoonful of fruit compote on the side not only looks appealing but adds another layer of flavour. Let your creativity run free here — there are many ways to show these little doughnuts off elegantly.
A bit of history
Varškės spurgos have a long history in Lithuania and are a firm part of the country’s food culture. These doughnuts were traditionally made at home and often served at celebrations. During the Soviet occupation they enjoyed a revival, as people began to preserve traditional recipes as part of their identity. They are not only a much-loved dessert but also a symbol of Lithuanian gastronomy and culture, standing alongside classics of Lithuanian cuisine such as Šakotis.
More recipe ideas
Summary: Varškės spurgos
In short, Varškės spurgos are a delicious and versatile Lithuanian speciality. Whether with coffee, as a snack or a sweet dessert, they are always a pleasure. With simple ingredients and plenty of room for adaptation, you can easily recreate this traditional recipe at home. Give it a go and bring a piece of Lithuanian culture into your kitchen — you will love this heavenly little temptation.
