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Pyshki

Traditional Saint Petersburg style yeast donuts served hot and dusted generously with powdered sugar. They feature a crisp outer shell with an airy, pillowy interior.

90 minMediumServes 4380 cal/serving

RussianDessertStovetopVegetarianHalal-friendlyKosher-styleNut-FreeSoy-FreeShellfish-FreeSesame-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-Free

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Ingredients

  • 1 cup whole milk
  • 2 tsp active dry yeast
  • 2 tbsp granulated sugar
  • 1 egg, whisked
  • 2 tbsp unsalted butter, melted
  • 2.5 cups all-purpose flour
  • 2 cups vegetable oil
  • 1/4 cup powdered sugar

Instructions

  1. 1

    In a large bowl, combine warm 1 cup whole milk, 2 tsp active dry yeast, and 2 tbsp granulated sugar, then let sit for 10 minutes until foamy.

  2. 2

    Whisk in 1 whisked egg and 2 tbsp melted unsalted butter until smooth.

  3. 3

    Gradually mix in 2.5 cups all-purpose flour to form a soft, pliable dough.

  4. 4

    Cover the bowl and let the dough rise in a warm place for 1 hour until doubled in size.

  5. 5

    Heat 2 cups vegetable oil in a deep skillet over medium heat to 350F.

  6. 6

    Shape dough into ring shapes and fry in batches for 2 to 3 minutes per side until deep golden brown.

  7. 7

    Drain on paper towels and dust generously with 1/4 cup powdered sugar before serving warm.

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Questions

What is Pyshki?

Traditional Saint Petersburg style yeast donuts served hot and dusted generously with powdered sugar. They feature a crisp outer shell with an airy, pillowy interior. This reference files it under Russian dessert: made on the stovetop, rated medium and about 90 minutes start to finish.

How much time should I plan for Pyshki?

As written, 90 minutes: 75 of prep and 15 of cooking. The longest single stretch is the hands-off wait in step 4, 1 hour.

How hot should the oil be for Pyshki?

For Pyshki, the frying oil is held at 350 F (about 175 C) in step 5. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

What if the yeast does not foam in Pyshki?

Step 1 reads: "In a large bowl, combine warm 1 cup whole milk, 2 tsp active dry yeast, and 2 tbsp granulated sugar, then let sit for 10 minutes until foamy." Then it is dead or the liquid was too hot. Step 1 is the test: no foam after ten minutes means start again with fresh yeast and liquid that feels barely warm, about 105 F.

What can I use instead of yeast in Pyshki?

The entry for Pyshki calls for 2 tsp active dry yeast. In its place: Instant and active dry yeast swap measure for measure. Active dry wants five minutes in warm liquid first, while instant goes straight into the flour.

Does Pyshki contain eggs?

Yes: 1 egg, whisked. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How long does Pyshki keep?

Keep Pyshki covered in the refrigerator and eat it within three days. Chilled and set desserts lose their texture in the freezer.

Serve it with

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