Classic crumpets

This masterpiece from the past. The porous dough inside, a thin golden crust on the outside – it’s famous donuts.


  • Flour - 375 g
  • Sour cream 15% - 2 tbsp
  • Oil - 175 ml
  • Water - 150 ml
  • Sugar - 1 tbsp
  • Soda - ½ tsp
  • Salt - 1 tsp
  • Garlic - 2 cloves
  • Vodka - 1 tbsp

Preparation. Classic crumpets

Butter dough. Mix the sifted flour with salt, baking soda, sugar

Tip: it is the sugar in the dough will give a rosy buns crisp. Crumpets can replace bread during the meal.

The water is mixed with vegetable oil and sour cream. Then add the liquid to the dry ingredients in parts. Podpylite surface with flour and knead the dough by hand. The finished dough leave the “rest” for 15 minutes at room temperature, cover with a towel to keep it winded.

Tip: The alcohol which is in vodka during frying dough evaporates and fills with air. And donuts in the result will be soft.

Heat the oil in a skillet. A layer of oil should be 2.5 cm to evenly fry donuts. Divide dough in half, roll into the reservoir and with the help of glass cut donuts. Each bun pierce with a fork and fry for 2 minutes on each side.

Tip: you can make any form of donuts.

Ready-made dumplings lay edge to each other on a paper towel to stack the excess fat. To not callous crust, sprinkle with finished donuts water.

Classic buns can be served both hot and cold, and serve as a side dish to any kind of meat. Hot donuts pour vegetable oil, squeeze the garlic and garnish with finely chopped parsley.