Fried Yeast Puffs (Pyshki)
The tastiest, most fragrant golden puffs! They disappear in minutes! Great with sour cream, butter, honey, or jam — and even plain, a pyshka is the perfect companion to a cup of tea!
Cooking method
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Step 1:
First, get your ingredients ready. Take the eggs out of the fridge ahead of time. Add the salt to the flour. Warm the milk until it's just slightly warm.
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Step 2:
Stir the sugar and yeast into the warm milk until the yeast fully dissolves. Add the egg, vegetable oil, and the milk-yeast mixture to the flour, then knead the dough. You can swap the fresh yeast for 1 teaspoon of dry yeast. The dough should be soft and a little sticky — oiling your hands makes it easier to work with.
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Step 3:
Transfer the dough to a bowl, brush the top with oil, cover with plastic wrap, and set it in a warm spot for 1 hour, until it doubles in size.
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Step 4:
Turn the dough out onto the counter, roll it into a log, and cut it into small pieces. Shape each piece into a ball, then flatten it into a disk. Heat plenty of oil in a skillet. Fry the puffs about 1 minute per side, until golden.
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Step 5:
Transfer the puffs to paper towels to soak up the excess oil.
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Step 6:
Dust the puffs with sugar. Serve with butter, sour cream, jam, or honey — whatever you like best!
- Such a simple recipe, made from everyday ingredients you're sure to have on hand. And they come out so delicious! The whole family gathers around at the smell, and five minutes later there's not a trace left — just that lingering aroma. Some people say a pyshka without a hole isn't a real pyshka, but my grandmother always made them exactly this way, without a hole. There are many stories about where pyshki come from, and nearly every country has its own version — doughnuts, pampushki, Berliners. In old Russia, any dough fried in oil was called a "pyshka," from the word meaning "to puff out heat." They became especially popular in Leningrad, and to this day a pyshechnaya (puff shop) founded in 1958 still operates in the center of St. Petersburg — in 2008 it was even added to the city's registry of landmark places.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- 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
- Chicken egg - 80 kcal/100g
- Fresh yeast - 109 kcal/100g
