No-Yeast Kefir Doughnuts with Cinnamon Sugar

Name: No-Yeast Kefir Doughnuts with Cinnamon Sugar
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 10 to 12 doughnuts
Cuisine: Eastern European-inspired
Ingredients: 300 g all-purpose flour; 100 g granulated sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp fine salt; 1 whole large egg; 180 ml plain kefir; 60 g unsalted butter, melted and cooled; 1 tsp vanilla extract; 1 l neutral oil, for frying; 100 g granulated sugar, for coating; 1 tsp ground cinnamon

Soft, lightly tangy fried doughnuts coated in cinnamon sugar.

By Savva LoginovUpdated October 2, 2026

Total 50 minMakes 10 to 12 doughnuts

Jump to Recipe

These quick kefir doughnuts use baking powder and baking soda for a tender, no-yeast dough. Mix gently and chill the sticky dough briefly before rolling and cutting rings. Fry a test doughnut first: it should brown steadily while cooking through. Drain on a rack and toss in cinnamon sugar while still warm. Whisk flour, sugar, baking powder, baking soda and salt in a bowl. Whisk egg, kefir, melted butter and vanilla in a second bowl. Fold wet mixture into dry just until a soft dough forms. Cover and chill 20 minutes. Roll dough on a floured surface to 1-cm thickness. Cut rings with a 7-cm cutter and a smaller centre cutter. Heat oil to 170°C (340°F). Fry a test doughnut 2 to 3 minutes per side until golden and cooked through. Fry remaining doughnuts in small batches.

No-Yeast Kefir Doughnuts with Cinnamon Sugar

How to tell when it is ready

Drain briefly on a rack. Mix coating sugar and cinnamon and toss doughnuts while warm.

Tips

Whisk flour, sugar, baking powder, baking soda and salt in a bowl.
Whisk egg, kefir, melted butter and vanilla in a second bowl.
Fold wet mixture into dry just until a soft dough forms.
Roll dough on a floured surface to 1-cm thickness.

Troubleshooting

If dough is sticky, chill longer and flour the surface lightly.
If doughnuts brown too fast, lower oil temperature.

Substitutions

Use plain yoghurt thinned with a little milk instead of kefir.
Use neutral oil for frying.

Variations

Add ground nutmeg to the dough.
Dip cooled doughnuts in a simple lemon glaze.

Serving suggestions

Serve with coffee.
Add apple sauce for dipping.
Offer fresh berries.
Dust with extra cinnamon sugar.

Make ahead

Prepare components ahead and store safely. Best eaten fresh. Refrigerate leftovers up to 2 days and warm briefly before serving.

Storage

Best eaten fresh. Refrigerate leftovers up to 2 days and warm briefly before serving.

Food safety

Maintain frying oil temperature and cook doughnuts through; do not leave hot oil unattended.

Frequently asked questions

Can I bake these doughnuts?

The dough is designed for frying; baking will produce a denser, more cake-like result.

How should I store quick kefir doughnuts with cinnamon sugar?

Best eaten fresh. Refrigerate leftovers up to 2 days and warm briefly before serving.

Serve with coffee. Best eaten fresh. Refrigerate leftovers up to 2 days and warm briefly before serving.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

No-Yeast Kefir Doughnuts with Cinnamon Sugar