Kazakh Yeasted Fried Dough Puffs

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These traditional Kazakh fried dough puffs are pillowy-soft treats with a golden crust, made from a simple yeasted dough and deep-fried to a rich amber color. They are a beloved staple at celebrations, holiday tea tables, and family gatherings, often served with butter, honey, or alongside savory soups. Lightly sweet and airy, they are equally enjoyable as a snack or as an accompaniment to grilled and stewed meats.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 30 gFat
• 6 gSaturated Fat
• 55 gCarbs
• 2 gFiber
• 5 gSugar
• 10 gProtein
• 320 mgSodium
• 180 mgPotassium
• 80 mgCalcium
• 3.5 mgIron
• 0 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the dough

• 3 cups (390 g) all-purpose flour, plus more as needed
• 1 packet (7 g) active dry yeast
• 1 cup (240 ml) warm whole milk, about 110°F (43°C)
• 1 tablespoon granulated sugar
• 1 teaspoon fine salt
• 1 large egg, room temperature
• 2 tablespoons unsalted butter, melted and slightly cooled

For frying and serving

• About 4 cups (960 ml) neutral oil, such as sunflower or canola
• Powdered sugar, honey, or warmed butter, for serving

Directions

1. In a large mixing bowl, combine the warm milk, sugar, and yeast. Let stand for 5 to 10 minutes until foamy and fragrant on top.
2. Whisk in the egg, melted butter, and salt, then stir in 2 cups of the flour until smooth.
3. Gradually add the remaining flour and knead by hand or with a dough hook for 6 to 8 minutes, until the dough is soft, elastic, and only slightly tacky; add a spoonful of flour only if very sticky.
4. Shape the dough into a ball, place in a lightly oiled bowl, cover with a clean towel, and let rise in a warm spot for 1 to 1.5 hours, until doubled in size.
5. Punch down the dough and turn out onto a lightly floured surface. Pat to about 1/2-inch thickness and cut into 2-inch squares or rounds. Cover and rest 10 minutes.
6. Heat about 2 inches of oil in a heavy pot or deep skillet to 350 to 360°F (175 to 182°C); a small piece of dough should bubble and rise immediately.
7. Working in small batches of 4 to 5 pieces, lower the dough into the hot oil and fry 1 to 2 minutes per side, flipping once, until deep golden and cooked through.
8. Transfer the puffs with a slotted spoon to a paper towel–lined rack to drain. Adjust the heat between batches so the oil stays at temperature.
9. Serve warm, dusted with powdered sugar or brushed with honey and melted butter, alongside black tea, jam, or a bowl of broth.

Cook’s Notes

• Always fry a test puff first: oil that is too cool makes greasy dough, while oil that is too hot browns the outside before the inside cooks.
• Keep the dough soft during kneading; adding too much flour produces heavy, dense puffs rather than airy ones.
• Let the cut dough rest 10 to 15 minutes before frying so the gluten relaxes and the centers cook evenly without leaving a raw ring.
• A traditional Kazakh touch is a small splash of vodka (about 1 tablespoon) added to the dough, which helps the puffs stay crisp and absorb less oil.
• Reheat leftover puffs in a 350°F (175°C) oven for 4 to 5 minutes to refresh their crisp crust before serving.

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