Doughnut (donut)

Doughnut (donut in St. Petersburg) is a ring-shaped, deep-fried, usually a sweet patty with a hole in the middle or without it, a Russian analogue of German Berliners, American donuts, Polish panchek. Russian doughnut is deep fried. The doughnut floating in oil is easily hooked on a hole by a special rod and put in a paper bag. The bagged doughnuts are heavily sprinkled with powdered sugar. Russian donuts are more often made without filling.


  • sugar – 6 tbsp. (70 g)
  • flour – 3 cups (600 g)
  • vegetable oil – 1 tbsp. + not less than a cup for frying
  • salt – 1 tsp.
  • butter – 30 g
  • milk – 1,5 cups (300ml)
  • dry yeast– 1-2 tsp.
  • egg - 1 piece.

Preparation method (receipt)

Warm the milk to room temperature. Dilute 1 tbsp. sugar, 1 pinch of salt and yeast in it and leave for 20 minutes in a warm place (or until the yeast starts fermenting). Take another bowl, beat up an egg, add softened butter, the remaining sugar and salt. Add milk with yeast. In a large bowl, heap all the flour (sifted) on plate, make a groove in the middle and pour in the mixture, knead dough for at least 10 minutes. Cover the dough and put in a warm place for 1.5 hours. When the dough reaches, make it soft by kneading. Pinch a piece of dough and make a flat cake. When all the cakes are ready, warp up plenty of vegetable oil in a frying pan and fry the patties on medium heat for several minutes on each side. Put the ready donuts on a plate and remove excess oil with a paper tissue.

sugar flour vegetable oil butter milk dry yeast egg