Classic homemade donuts with powdered sugar – a delicious recipe with step-by-step photos

Soviet donuts are easy to make at home. Making them at home is a joy, and they don't require any special culinary skills. Even those just starting out can shape these donuts with holes. They'll be just as delicious and airy as when grandma used to fry them as a child.

Nutritional value per serving

330 kcal

Proteins: 5.8 g
Fats: 15.4 g
Carbohydrates: 43.2 g

*Nutritional value is calculated per 100g of ingredients

Total time: 2 hours
Time in the kitchen: 30 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 6

Moscow donuts easily cook from simple ingredients, if you do everything right recipe step by step and maintain the correct ingredient proportions. But remember, when working with yeast dough, don't rush. Neglecting to proof can ruin any baked good, making it too dense and rubbery. So be prepared to do other things while the dough rises and expands. And for perfect results, use only fresh yeast. like in the USSR, and only pour warm water over them. Hot liquids can destroy the bacteria contained in the yeast, and the dough simply won't rise.

Recipe with step-by-step photos

Classic donuts with a hole and powdered sugar at home

Ingredients

Servings

Flour

640 G
Yeast

8 G
Water

380 ml
Egg C1

2 pcs
Salt

5 G
Sugar

60 G
Butter

30 G
Sunflower oil

to taste
Powdered sugar

for filing

Preparation

Step 1

Dissolve the yeast and sugar in warm water, stirring vigorously with a whisk to speed up the process.

Step 2

Add eggs and mix until smooth.

Step 3

Gradually stir in the pre-sifted flour, adding it in small portions. First, use a spatula while the dough is still runny, then add the salt. Then add the butter and knead until a soft and pliable dough forms, about 7 minutes.

Step 4

Cover the dough with a plastic bag or cling film. Grease a deep bowl with sunflower oil and transfer the dough into it. It will be very soft and sticky to your hands. Let it rise for 1.5 hours in a warm place and then punch it down. Repeat the rising and punching process one more time. To make things easier, use an oiled spatula to smooth out the cream.

Step 5

Transfer the dough to the table, grease your hands with sunflower oil, and form the dough into balls. Lightly flatten them into flat cakes and poke holes in the center with your fingers, stretching them to give them the desired shape.

Step 6

Immediately place the pieces in a frying pan with heated sunflower oil and fry over medium-moderate heat on both sides.

Step 7

When done, place the donuts on paper towels to drain off excess oil. This will keep them crispy on the outside and soft on the inside.

Step 8

Transfer the donuts to a wide plate and dust with powdered sugar through a fine-mesh sieve. Serve warm.

Answers to frequently asked questions:

Is it possible to make yeast dough without sugar?

Yes, you can, but you must add 1 teaspoon of sugar, which will be broken down by the yeast during fermentation. If you decide to omit the sugar entirely, add 1 tablespoon of flour so the yeast can feed on the carbohydrates in the flour. You can replace the sugar with honey or 3-5 tablespoons of agave syrup per 500 g of flour.

Why is there a hole in a donut?

The hole is purely decorative and indicates that there's likely no filling inside. It's believed that chefs once decided to hide the fact that the center was undercooked and so cut it out to conceal the mistake. Another legend has it that the holes were first made to hang desserts on string and thread them onto wooden rods to draw attention to the candy counter.

What to do if the donuts are too greasy?

To prevent the doughnuts from becoming overly oily, be sure to let the oil heat up before dropping them into the pan. Also, remember to let any excess oil drain onto paper towels or napkins after frying the yeast dough.

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