Kefir Donut Dough: A Yeast-Free Recipe + 5 Step-by-Step Photos

The most beautiful and delicious fried donuts are made with classic dough. That's exactly what I want to share with you in this recipe. I won't be covering the frying process here, but rather all the nuances of preparing the base for this kefir-based dessert.

Nutritional value per serving

232 kcal

Proteins: 13 g
Fats: 10 g
Carbohydrates: 1 g

*Nutritional value is calculated per 100g of ingredients

Total time: 45 min
Time in the kitchen: 10 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: 8

Kefir itself is quite sour. So, instead of baking powder, you can add a little baking soda to the mixture. While it's slaking, the donuts will rise. You'll also improve their flavor by removing that unwanted sourness.

Also, remember to always warm dough ingredients to room temperature. Unless, of course, you're making shortbread cookies or pies. Warm eggs whip much better. And kefir reacts more quickly with the baking soda and integrates more easily with the other dough ingredients.

Recipe with step-by-step photos

Classic donut dough with kefir

Ingredients

Servings

Butter

80 G
Salt

7 G
Soda

5 G
Vanilla sugar

6 G
Kefir

300 ml
Flour

600 G
Egg C1

2 pcs
Sugar

80 G

Preparation

Step 1

Crack the eggs into a deep bowl with high sides, add sugar, salt, baking soda, and vanilla. Mix with a spatula until smooth.

Step 2

Pour in the melted butter, either in the microwave or in a double boiler. Mix well using circular motions.

Step 3

Add room-temperature kefir and stir until it's evenly distributed and comes into contact with the baking soda. The mixture will fizz slightly, which is a normal chemical reaction. If the baking soda is used within the specified time and there's no reaction, that's okay—it's simply not visible to the naked eye.

Step 4

Now add the pre-sifted flour a little at a time and mix with a spatula. When the dough thickens, begin kneading it by hand, first in a bowl and then on a floured mat. If necessary, add a little more flour, but no more than 50-100 g.

Step 5

The kefir donut dough is ready. Wrap it in a plastic bag and let it rest for 35 minutes at room temperature before using.

Vanilla and vanillin

I never tire of repeating that it's always better to choose a natural spice over substitutes. Vanilla is the best example of this. Yes, vanillin has a bright and very pleasant aroma. It's natural and safe. But it doesn't contain essential oils. Because of this, the spice loses two of its main effects.

Firstly, vanilla extract can meld different flavors. Even if you use cheap ingredients and spices, or even get the proportions wrong, they will still sound like a single bouquet.

Secondly, vanilla directly affects the brain, triggering the release of hormones and truly improving mood. So, your desserts will always make a great first impression.

Try using vanilla extract at least once, and you will never want to buy vanilla again!

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