Soft Kefir Donuts with Powdered Sugar
Fluffy Leningrad-style donuts made with a kefir batter, dusted with powdered sugar. Let the dough rest for 20 minutes to ensure even, tender donuts.
- Time
- 55 min
- Serving
- 722 kcal
- Ingredients
- ≈ $0.24
- Protein
- 12 g
Ingredients
- 1 Kefirpack 900 ml ≈ $2.13 60 ml
- 2 Wheat flour 70 g
- 3 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 4 Sugar 9 g
- 5 Baking soda 1 g
- 6 Salt to taste
- 7 Sunflower oil 40 ml
- 8 Powdered sugar 6 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix kefir1, egg, sugar, salt, and baking soda, then let sit for 3 minutes until bubbles form.
Add flour and knead into a soft, non-sticky dough.
Cover the dough with a towel and let rest for 20 minutes.
Roll out the dough to about 1 cm thick and cut into rings or rounds.
Pour 1 cm of oil into a deep skillet and heat over medium.
Fry the donuts for 2–3 minutes per side until golden brown.
Transfer to a paper towel, let cool for 2 minutes, then dust with powdered sugar.
Tips
- Why it works
- Let the dough rest for 20 minutes so the baking soda has time to react and doesn't leave a bitter taste. Check: if the dough bubbles a lot, wait another 5 minutes.
- Substitutions
- Replace the kefir with sour cream (54 g). The dough will be denser, but the pyshki won't spread. Replace the powdered sugar with granulated sugar (6 g), ground in a mortar.
- Common mistakes
- If the pyshki taste bitter or darken, there was too much soda or the oil was too hot. A burnt smell appears above 160°C.
- Storing and reheating
- Keep for 2 days in the fridge in a closed container. Reheat for 1 minute in the microwave or 3 minutes in a dry pan.
- Serve with
- Serve with tea as an afternoon snack or after lunch, when you want something light and sweet.
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