12 Delicious Russian Doughnuts Recipes You Must Try

Dive into the cozy, comforting world of Russian cuisine with these 12 delicious doughnut recipes that promise to sweeten your day! Whether you’re craving something classic or eager to experiment with unique flavors, our roundup has something for every home cook in North America. Get ready to roll up your sleeves and discover the irresistible charm of Russian doughnuts—your taste buds will thank you!

Classic Russian Pyshki

Sometimes, the simplest recipes bring the most comfort, and that’s exactly what I found when I first stumbled upon Classic Russian Pyshki. These little doughnuts are a staple in Russian cuisine, and after making them at home, I understand why they’re so beloved. They’re incredibly easy to whip up, and the result is a batch of golden, pillowy treats that are perfect with a cup of coffee.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tsp active dry yeast
  • 1/2 cup warm milk (110°F)
  • 1 egg
  • 2 tbsp unsalted butter, melted
  • 1/4 tsp salt
• For frying:
  • Vegetable oil, for deep frying
  • Powdered sugar, for dusting

Instructions

1. In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and add the yeast mixture, egg, and melted butter.
3. Stir the ingredients together until a sticky dough forms. Cover the bowl with a clean towel and let the dough rise in a warm place for 1 hour, or until doubled in size.
4. On a floured surface, roll out the dough to about 1/2-inch thickness. Use a small round cutter to cut out the pyshki.
5. Heat the vegetable oil in a deep fryer or large pot to 350°F. Fry the pyshki in batches, turning once, until golden brown on both sides, about 2-3 minutes total.
6. Remove the pyshki with a slotted spoon and drain on paper towels. Dust with powdered sugar while still warm.

Absolutely delightful, these pyshki are best enjoyed fresh and warm, with their slightly crispy exterior giving way to a soft, airy interior. For an extra touch, serve them with a side of jam or honey for dipping.

Honey Glazed Russian Doughnuts

These honey glazed Russian doughnuts, or ‘ponchiki’ as my grandma used to call them, are little pockets of joy that bring back memories of snowy mornings and her warm kitchen. Today, I’m sharing this family favorite with a twist that’ll have your taste buds dancing.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 cup warm milk (110°F)
  • 1/4 cup sugar
  • 1 large egg
  • 2 tbsp unsalted butter, melted
  • 1 tsp active dry yeast
  • 1/2 tsp salt
• For the glaze:
  • 1/2 cup honey
  • 2 tbsp water
• For frying:
  • 2 cups vegetable oil

Instructions

1. In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and add the yeast mixture, egg, and melted butter.
3. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
5. Heat the vegetable oil in a deep fryer or large pot to 350°F. Tip: Use a candy thermometer to monitor the temperature accurately.
6. Punch down the dough and roll it out to 1/2-inch thickness. Cut into small rounds using a cookie cutter or the rim of a glass.
7. Fry the doughnuts in batches for 2-3 minutes per side until golden brown. Tip: Don’t overcrowd the pot to ensure even cooking.
8. Drain the doughnuts on paper towels to remove excess oil.
9. In a small saucepan, warm the honey and water over low heat until thin enough to drizzle. Brush the warm glaze over the doughnuts.

Perfectly golden and glistening with honey, these doughnuts are best enjoyed warm. The glaze adds a sweet stickiness that contrasts beautifully with the fluffy interior. Serve them stacked high on a plate for a show-stopping breakfast or dessert.

Chocolate Filled Russian Doughnuts

Nothing beats the joy of biting into a warm, chocolate-filled doughnut, especially when it’s a Russian-style treat that’s both fluffy and decadent. I remember the first time I tried these at a local bakery; the rich chocolate oozing out with every bite was a game-changer for my dessert preferences.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tsp active dry yeast
  • 1/2 cup warm milk (110°F)
  • 2 tbsp unsalted butter, melted
  • 1 large egg
  • 1/2 tsp salt
• For the filling:
  • 1/2 cup chocolate chips
  • 1 tbsp heavy cream
• For frying:
  • 2 cups vegetable oil

Instructions

1. In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. In a large mixing bowl, combine flour, sugar, and salt. Make a well in the center and add the yeast mixture, melted butter, and egg. Mix until a dough forms.
3. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
4. While the dough rises, prepare the filling by melting chocolate chips with heavy cream in a microwave in 30-second intervals, stirring until smooth. Set aside to cool.
5. After the dough has risen, punch it down and divide into 12 equal pieces. Roll each piece into a ball, then flatten and place a teaspoon of chocolate filling in the center. Pinch the edges to seal and roll back into a ball.
6. Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the doughnuts in batches, turning once, until golden brown, about 2-3 minutes per side. Drain on paper towels.
7. Best served warm, these doughnuts are a delightful mix of crispy exterior and soft, chocolatey center. For an extra touch, dust them with powdered sugar or dip in melted chocolate.

But the real magic happens when you break them open, revealing the molten chocolate center that’s irresistibly gooey. Perfect for sharing, though you might not want to!

Vanilla Frosted Russian Doughnuts

Delightfully sweet and irresistibly fluffy, these Vanilla Frosted Russian Doughnuts are my go-to treat when I’m craving something indulgent yet comforting. I remember the first time I tried them at a tiny bakery in Brooklyn; the vanilla frosting was so creamy, it inspired me to recreate the magic at home.

Ingredients

• For the doughnuts:
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 2 tbsp unsalted butter, melted
  • 1 large egg
  • 1 tsp vanilla extract
• For the vanilla frosting:
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a doughnut pan with non-stick spray.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In another bowl, mix the milk, melted butter, egg, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the doughnuts light.
5. Spoon the batter into the prepared doughnut pan, filling each mold about 3/4 full.
6. Bake for 10-12 minutes, or until the doughnuts spring back when lightly touched.
7. Let the doughnuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. For the frosting, whisk together the powdered sugar, milk, and vanilla extract until smooth.
9. Dip the top of each cooled doughnut into the frosting, then return to the rack to let the frosting set.

With their tender crumb and sweet vanilla glaze, these doughnuts are perfect with a cup of coffee or as a special weekend treat. Try sprinkling some colored sugar on top for a festive touch!

Cinnamon Sugar Russian Doughnuts

Oh, the joy of biting into a warm, sugary doughnut that melts in your mouth! I remember the first time I tried making Cinnamon Sugar Russian Doughnuts; the kitchen was filled with such an inviting aroma that my neighbors popped in to see what was cooking. Now, it’s a staple in my home, especially on lazy Sunday mornings.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 1 large egg
  • 2 tbsp unsalted butter, melted
• For the coating:
  • 1/2 cup granulated sugar
  • 1 tbsp ground cinnamon
  • 1/4 cup unsalted butter, melted

Instructions

1. In a large bowl, whisk together the flour, 1/2 cup sugar, baking powder, and salt.
2. In another bowl, mix the milk, egg, and 2 tbsp melted butter until well combined.
3. Gradually add the wet ingredients to the dry ingredients, stirring until a soft dough forms. Tip: Don’t overmix to keep the doughnuts tender.
4. Heat oil in a deep fryer or large pot to 375°F. Tip: Use a candy thermometer to ensure accurate temperature.
5. Drop tablespoon-sized balls of dough into the hot oil, frying in batches to avoid overcrowding.
6. Fry for 2-3 minutes or until golden brown, turning once for even cooking. Tip: The doughnuts should float to the surface when ready to flip.
7. Remove with a slotted spoon and drain on paper towels.
8. While still warm, brush each doughnut with 1/4 cup melted butter, then roll in the mixture of 1/2 cup sugar and cinnamon.

You’ll love how these doughnuts are crispy on the outside, fluffy on the inside, and perfectly sweet with a hint of spice. Try serving them with a dollop of whipped cream or a side of fresh berries for an extra special treat.

Berry Jam Filled Russian Doughnuts

Growing up, my grandmother would make these Berry Jam Filled Russian Doughnuts every Sunday, and the aroma would fill the entire house. It’s a recipe that holds a special place in my heart, and today, I’m thrilled to share it with you. These doughnuts are the perfect blend of fluffy dough and sweet, tangy berry jam, making them irresistible.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tsp active dry yeast
  • 1/2 cup warm milk (110°F)
  • 1 large egg
  • 2 tbsp unsalted butter, melted
  • 1/2 tsp salt
• For the filling:
  • 1/2 cup berry jam (your choice of berry)
• For frying:
  • 2 cups vegetable oil

Instructions

1. In a large bowl, combine the warm milk, sugar, and yeast. Let it sit for 5 minutes until frothy.
2. Add the egg, melted butter, and salt to the yeast mixture, whisking until combined.
3. Gradually mix in the flour until a soft dough forms. Tip: If the dough is too sticky, add a little more flour, but be careful not to overdo it.
4. Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1 hour or until doubled in size.
6. Punch down the dough and roll it out to 1/2-inch thickness. Use a round cutter to cut out dough circles.
7. Place 1 tsp of berry jam in the center of half the circles, then top with another circle, sealing the edges tightly. Tip: Use a little water to help seal the edges if needed.
8. Heat the vegetable oil in a deep fryer or large pot to 350°F. Fry the doughnuts in batches for 2-3 minutes per side until golden brown. Tip: Don’t overcrowd the pot to ensure even cooking.
9. Remove the doughnuts with a slotted spoon and drain on paper towels.

My favorite part about these doughnuts is the surprise burst of berry jam in every bite. Serve them warm with a dusting of powdered sugar or a side of vanilla ice cream for an extra indulgent treat.

Lemon Zest Russian Doughnuts

Waking up to the aroma of freshly fried doughnuts is one of life’s simple pleasures, and these Lemon Zest Russian Doughnuts are no exception. Inspired by a recipe my grandmother used to make, they’re the perfect blend of tangy and sweet, with a lightness that’ll have you reaching for seconds.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tbsp lemon zest
  • 1/2 tsp salt
  • 1/2 cup warm milk (110°F)
  • 1 large egg
  • 2 tbsp unsalted butter, melted
  • 1 tsp active dry yeast
• For frying:
  • Vegetable oil, for deep frying
• For the glaze:
  • 1 cup powdered sugar
  • 2 tbsp lemon juice

Instructions

1. In a large bowl, combine the warm milk and yeast. Let sit for 5 minutes until frothy.
2. Add the egg, melted butter, sugar, lemon zest, and salt to the yeast mixture. Whisk until well combined.
3. Gradually add the flour, stirring until a soft dough forms. Tip: If the dough is too sticky, add a little more flour.
4. Cover the bowl with a clean towel and let the dough rise in a warm place for 1 hour, or until doubled in size.
5. On a floured surface, roll the dough to 1/2-inch thickness. Use a doughnut cutter to cut out doughnuts.
6. Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the doughnuts in batches for 1-2 minutes per side, or until golden brown. Tip: Don’t overcrowd the pot to ensure even cooking.
7. Remove the doughnuts with a slotted spoon and drain on paper towels.
8. For the glaze, whisk together powdered sugar and lemon juice until smooth. Dip each doughnut into the glaze while still warm. Tip: For extra zest, sprinkle additional lemon zest on top before the glaze sets.

So there you have it—Lemon Zest Russian Doughnuts that are crispy on the outside, fluffy on the inside, and bursting with citrus flavor. Serve them with a cup of strong coffee for the ultimate morning treat, or share them at your next brunch to impress your friends.

Coconut Covered Russian Doughnuts

Every time I stumble upon a recipe that combines the unexpected, like these Coconut Covered Russian Doughnuts, I can’t help but dive right in. There’s something magical about the way the tropical sweetness of coconut pairs with the rich, yeasty dough of a traditional Russian doughnut, or ‘ponchik’. It’s a fusion that takes me back to my first bite at a tiny bakery in Brooklyn, where the owner, a Russian immigrant, shared her secret twist on the classic.

Ingredients

• For the doughnuts:
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tsp active dry yeast
  • 1/2 cup warm milk (110°F)
  • 2 tbsp unsalted butter, melted
  • 1 large egg
  • 1/2 tsp salt
• For the coating:
  • 1 cup shredded coconut
  • 1/2 cup granulated sugar (for rolling)

Instructions

1. In a large bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. Add the melted butter, egg, sugar, and salt to the yeast mixture, whisking until combined.
3. Gradually mix in the flour until a soft dough forms. Tip: If the dough sticks to your hands, lightly oil them.
4. Cover the bowl with a damp cloth and let the dough rise in a warm place for 1 hour, or until doubled in size.
5. On a floured surface, roll out the dough to 1/2-inch thickness and cut into rounds using a doughnut cutter or a glass.
6. Heat oil in a deep fryer or large pot to 350°F. Fry the doughnuts in batches for 1-2 minutes per side, or until golden brown. Tip: Maintain the oil temperature for even cooking.
7. Drain the doughnuts on paper towels, then roll them in granulated sugar while still warm.
8. Press the shredded coconut onto the doughnuts to adhere. Tip: For extra coconut coverage, lightly brush the doughnuts with honey before applying the coconut.

Rich in flavor and delightfully textured, these doughnuts offer a crispy exterior with a soft, airy interior. Serve them alongside a cup of strong Russian tea or as a sweet finish to a brunch spread for an unforgettable treat.

Pistachio Crusted Russian Doughnuts

A few weeks ago, I stumbled upon a recipe that reminded me of my grandmother’s kitchen—Pistachio Crusted Russian Doughnuts. There’s something about the combination of crunchy pistachios and soft, fluffy dough that takes me back to those cozy Sunday mornings. Today, I’m sharing my twist on this nostalgic treat, perfect for anyone looking to add a little crunch to their breakfast routine.

Ingredients

For the doughnuts:

– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1 tsp baking powder
– 1/2 tsp salt
– 3/4 cup milk
– 1 large egg
– 2 tbsp unsalted butter, melted
– 1 tsp vanilla extract

For the crust:

– 1 cup shelled pistachios, finely chopped
– 1/2 cup granulated sugar
– 1/2 tsp ground cinnamon
– 4 tbsp unsalted butter, melted

Instructions

1. In a large bowl, whisk together the flour, 1/2 cup sugar, baking powder, and salt.
2. In another bowl, mix the milk, egg, 2 tbsp melted butter, and vanilla extract until well combined.
3. Gradually add the wet ingredients to the dry ingredients, stirring until a soft dough forms. Tip: Don’t overmix to keep the doughnuts light and fluffy.
4. Heat oil in a deep fryer or large pot to 375°F. Use a thermometer to ensure accuracy.
5. While the oil heats, combine the chopped pistachios, 1/2 cup sugar, and cinnamon in a shallow dish.
6. Roll the dough into 1-inch balls, then flatten slightly into disks.
7. Fry the doughnuts in batches for about 2 minutes per side, or until golden brown. Tip: Fry in small batches to maintain oil temperature.
8. Immediately after frying, brush each doughnut with the remaining melted butter and roll in the pistachio mixture. Tip: Do this while the doughnuts are still warm for the best adhesion.
Crunchy on the outside and tender on the inside, these Pistachio Crusted Russian Doughnuts are a delightful contrast of textures. Serve them with a dollop of whipped cream or a drizzle of honey for an extra special touch.

Maple Syrup Drizzled Russian Doughnuts

First off, let me tell you, there’s nothing quite like the smell of doughnuts frying in the early morning, especially when they’re about to get a generous drizzle of maple syrup. I stumbled upon this recipe during a chilly autumn visit to a small bakery in Vermont, and it’s been a cozy favorite in my kitchen ever since.

Ingredients

• For the doughnuts:
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup whole milk
  • 2 tbsp unsalted butter, melted
  • 1 large egg
  • 1 tsp vanilla extract
  • Vegetable oil, for frying
• For the maple syrup drizzle:
  • 1/2 cup pure maple syrup
  • 1 tbsp unsalted butter

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, and 1/2 tsp salt.
2. In another bowl, mix 1/2 cup whole milk, 2 tbsp melted unsalted butter, 1 large egg, and 1 tsp vanilla extract until well combined.
3. Gradually add the wet ingredients to the dry ingredients, stirring until a soft dough forms. Tip: Don’t overmix to keep the doughnuts tender.
4. Heat vegetable oil in a deep fryer or large pot to 375°F. Use a candy thermometer to ensure accuracy.
5. Roll the dough into small balls and fry in batches for 2-3 minutes or until golden brown, turning once. Tip: Fry a test doughnut first to check the oil temperature.
6. Remove the doughnuts with a slotted spoon and drain on paper towels.
7. For the maple syrup drizzle, heat 1/2 cup pure maple syrup and 1 tbsp unsalted butter in a small saucepan over low heat until the butter is melted and the mixture is warm.
8. Drizzle the warm maple syrup over the warm doughnuts. Tip: Serve immediately for the best texture and flavor.

Last but not least, these doughnuts are irresistibly fluffy with a crisp exterior, and the maple syrup adds a rich, autumnal sweetness. Try serving them with a dollop of whipped cream or alongside a hot cup of coffee for the ultimate treat.

Espresso Infused Russian Doughnuts

Over the years, I’ve discovered that the secret to elevating any dessert is a hint of espresso—it adds depth and sophistication that’s hard to resist. That’s exactly what inspired these Espresso Infused Russian Doughnuts, a delightful twist on the classic that’s perfect for coffee lovers. I remember the first time I tried adding espresso to the batter; the aroma alone was enough to convince me this was a game-changer.

Ingredients

• For the doughnuts:
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tbsp instant espresso powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 2 large eggs
  • 2 tbsp unsalted butter, melted
  • 1 tsp vanilla extract
• For the glaze:
  • 1 cup powdered sugar
  • 2 tbsp strong brewed espresso, cooled
  • 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a doughnut pan with non-stick spray.
2. In a large bowl, whisk together the flour, sugar, espresso powder, baking powder, and salt.
3. In another bowl, mix the milk, eggs, melted butter, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix to ensure your doughnuts stay light and fluffy.
5. Transfer the batter to a piping bag or a ziplock bag with a corner snipped off, and pipe the batter into the prepared doughnut pan, filling each mold about 3/4 full.
6. Bake for 10-12 minutes, or until the doughnuts spring back when lightly touched. A toothpick inserted should come out clean.
7. While the doughnuts cool, prepare the glaze by whisking together the powdered sugar, brewed espresso, and vanilla extract until smooth.
8. Once the doughnuts are completely cool, dip each one into the glaze, allowing the excess to drip off before placing them on a wire rack to set.

What makes these doughnuts truly special is their moist, tender crumb and the rich espresso flavor that shines through without overpowering. Serve them with a dusting of cocoa powder or alongside a cup of coffee for the ultimate treat.

Caramel Glazed Russian Doughnuts

Kicking off the weekend with something sweet always sets the right tone, and these Caramel Glazed Russian Doughnuts are my latest obsession. There’s something about the combination of fluffy dough and rich caramel that feels like a hug in food form, and I’m here for it.

Ingredients

• For the doughnuts:
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 2 tbsp unsalted butter, melted
  • 1 large egg
  • 1 tsp vanilla extract
• For the caramel glaze:
  • 1/2 cup brown sugar
  • 1/4 cup heavy cream
  • 2 tbsp unsalted butter
  • 1/2 tsp vanilla extract

Instructions

1. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
2. In another bowl, mix the milk, melted butter, egg, and vanilla extract until well combined.
3. Gradually add the wet ingredients to the dry ingredients, stirring until a soft dough forms. Tip: Don’t overmix to keep the doughnuts tender.
4. Heat oil in a deep fryer or large pot to 350°F. Use a thermometer to ensure accuracy.
5. Drop tablespoon-sized balls of dough into the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes or until golden brown, turning once.
6. Remove the doughnuts with a slotted spoon and drain on paper towels. Tip: Let them cool slightly before glazing to prevent the glaze from sliding off.
7. For the glaze, combine the brown sugar, heavy cream, and butter in a small saucepan over medium heat. Stir constantly until the sugar dissolves and the mixture thickens, about 5 minutes.
8. Remove from heat and stir in the vanilla extract. Tip: For a thinner glaze, add a teaspoon of milk at a time until desired consistency is reached.
9. Dip each doughnut into the caramel glaze, ensuring an even coat, then place on a wire rack to set.

Decadently soft with a crispy exterior, these doughnuts are a caramel lover’s dream. Serve them warm with a dusting of powdered sugar or alongside a scoop of vanilla ice cream for an extra indulgent treat.

Conclusion

Perfectly crafted for any home cook looking to explore the rich flavors of Russian cuisine, these 12 doughnut recipes promise a delightful baking adventure. Whether you’re craving something sweet or savory, there’s a recipe here to satisfy. We’d love to hear which ones become your favorites—don’t forget to leave a comment and share your baking triumphs on Pinterest. Happy cooking!