Fluffy Fried Soda Puffs (Pyshki)
Light, fluffy, and delicious — quick and easy to make! These soda pyshki are one of the simplest ways to make pyshki, the puffy little rounds of dough fried in oil. They're traditionally served with tea alongside runny honey, fragrant berry or fruit jam, and homemade sour cream. The result is tasty and filling, and kids usually love them.
Venus
Recipe author
Fluffy Fried Soda Puffs (Pyshki)
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 %
6 g
Fats 13 %
7 g
Carbohydrates 75 %
40 g
244 kcal
GI:
0
/
0
/
100
- How do you make soda pyshki? Pour warm drinking water into a large, deep bowl, then add the sugar and salt. Add half of the baking soda too (no need to "slake" it with vinegar first). Stir and wait until the sugar, salt, and soda crystals dissolve. Sift about half of the flour into the same bowl. Sifting is a must — it aerates the flour so the pyshki come out even fluffier. Stir until smooth. The batter should have the consistency of very thick sour cream. Scatter the rest of the soda over the surface of the dough and gently stir again, then sift in the remaining flour and knead. Knead well. The dough should be easy to handle and pleasant to the touch — fairly soft and a little sticky. You may need slightly more or less flour than the recipe calls for, but try not to overwork it with flour, so the pyshki stay soft and tender inside. To make the sticky dough easier to handle, coat your hands generously with vegetable oil. Turn the dough out onto a lightly floured work surface. Pinch off pieces, roll them into balls, then flatten them into rounds. Set a large skillet over medium heat, add the vegetable oil, and heat it well. Once it's hot, lower the heat and add the pyshki to the pan. Fry them covered for 3–4 minutes (until golden), then flip and fry another 2–3 minutes (also until golden). Transfer the finished pyshki to a paper-towel-lined plate to absorb the excess oil. Once they've cooled, roll them in sugar (or powdered sugar, if you like) and serve — with tasty, fragrant tea, warm milk, or a comforting cup of cocoa. Enjoy!
- Be prepared to need a little more or a little less flour than the recipe calls for. Go by the consistency of the dough, not the exact amount of flour. To avoid mistakes, read up on flour and its properties!
- Oils are only good up to a certain point — the smoke point, where the oil starts to burn and forms harmful compounds, including carcinogens. For how to gauge frying temperature and pick the best oil for the job (and which ones to skip entirely), see here.
- Important! The wrong pan can ruin even the best recipe. For all the details on choosing the perfect skillet for different dishes, see here.
Caloric content of the products possible in the composition of the dish
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Baking soda - 0 kcal/100g
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