Perepechki: Fluffy, No-Yeast Morning Buns
Have you ever had a craving for warm, homemade donuts but didn’t want to wait hours for the dough to rise? This recipe for no-yeast donuts is the solution you’ve been looking for. Perfect for a quick breakfast or just a comforting snack, these fluffy buns come together in minutes.
Because they don’t require any rising time, you can go from mixing bowl to frying pan almost immediately. Trust me, once you try this simple method, it’s likely to become a staple in your kitchen.
Ingredients
- 200 ml warm kefir (sour milk or yogurt also work well)
- 1 egg
- 2 tbsp sugar
- 1/2 tsp baking powder
- A pinch of salt
- 2 tbsp butter, for the dough
- 400 gr all-purpose flour
- Vegetable oil, for frying
- Powdered sugar, for sprinkling
Instructions
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In a mixing bowl, combine the warm kefir, egg, salt, and sugar. Whisk until everything is smooth and well-blended.
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Add the butter (you can also use a neutral-flavored oil as a substitute).
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Sift in the flour and baking powder, then gently mix until the dough comes together. Be careful not to overwork it.
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Let the dough rest at room temperature for 10 minutes.
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After resting, roll the dough out into a layer about 1 cm thick (or slightly less).
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Cut the dough into rectangles and deep-fry until golden and puffy.
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Serve warm, generously dusted with powdered sugar.
For the absolute best texture and flavor, I recommend sticking to small batches. These treats, often called perepechki, are definitely at their peak on the day they are made—fresh and warm is the way to go!
A little secret for you!
If you find that powdered sugar isn’t sticking well to your freshly fried donuts, the crystals might be a bit too large. For that beautiful, snowy coating that clings perfectly, try pulsing your sugar in a blender for a few seconds first. This creates a much finer texture that dusts beautifully over the fluffy buns.
