At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: About 20 pieces (5 servings)
• Prep time: 20 minutes, plus about 1 hour 20 minutes rising
• Cook time: 15 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of About 20 pieces (5 servings).

• Calories: 450 kcal
• Protein: 14 g
• Carbohydrates: 78 g
• Fat: 9 g
• Sodium: 937 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ingredients

Have these measured and ready before you begin.

• 1 2/3 cups (400 ml) lukewarm water
• 1 tbsp granulated sugar
• 21 g fresh yeast, or 7 g (2 1/4 teaspoons) active dry yeast
• 4 1/4 cups (1 liter) all-purpose flour
• 2 teaspoons (10 ml) fine salt

For Frying

• 1 2/3 cups (400 ml) sunflower oil

Directions

1. Dissolve the sugar and fresh yeast in the lukewarm water and let stand for 10 minutes.

2. Mix in 2 1/2 cups (600 ml by volume) of the flour and the salt. Add the remaining flour gradually and knead for 5–10 minutes, until soft and smooth.

3. Cover and let rise at room temperature for about 1 hour.

4. Divide into walnut-size balls, flatten lightly with floured hands, and rest on the counter for 10 minutes. Cut a small hole in each center.

5. Heat the sunflower oil to 350°F (175°C) in a heavy pot. Fry in batches without crowding, turning once, until puffed and golden; allow the oil to return to temperature between batches.

6. Drain for 1–2 minutes on paper towels or a rack and serve warm.

Sources

1. USDA FoodData Central — April 2026 data release