Bulgarian Fried Dough

5 from 1 vote

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Bulgarian fried dough is a traditional breakfast that can be found on every corner in my country. These fluffy donuts are called “buhti” in my language and are usually served with powdered sugar or other toppings like jam (or jam and feta for me). Many countries have their own version of fried dough, so please let me know in the comments what these resemble in your culture and what they are called in your language. Our recipe is made with yogurt, which gives these an incredibly fluffy and light texture. These are perfect in the morning with a hot cup of coffee or as an afternoon treat. I hope you give them a try.

Bulgarian Fried Dough

Bulgarian Fried Dough

Bulgarian fried dough is a traditional breakfast that can be found on every corner in my country. These fluffy donuts are called "Buhti" in my language and are usually served with powdered sugar or other toppings like jam (or jam and feta for me).
5 from 1 vote
Servings: 15 donuts
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients 

  • 1 cup plain yogurt , (200 grams)
  • 1 large egg
  • 1 tablespoon sugar , (10 grams)
  • pinch of salt
  • 1 ½ cups all-purpose flour , (200 grams)
  • 1 teaspoon baking powder (see note*), (7 grams)
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1 ½ cups avocado oil or any oil with a high smoke point, (375ml)
  • powdered sugar for dusting
  • feta, jam, Nutella, or honey for serving (optional)

Instructions 

  • In a large bowl, combine the yogurt, egg, sugar, and salt and mix with a whisk or a fork.
  • In a separate bowl, mix together the flour and baking powder.
  • With an electric mixer running on medium speed, gradually add the flour mixture into the yogurt mixture, adding just a little bit at a time, and allowing the flour to fully incorporate into the batter each time. Finally, mix in the vanilla.
  • Heat the oil in a small pot over medium heat. Please use a kitchen thermometer to ensure the oil reaches 350F. If the oil gets too hot, the donuts will get really dark way too quickly and fry unevenly.
  • Once the oil reaches 350F, reduce the heat to medium-low and try to maintain 350F throughout frying.
  • Using a tablespoon measure, scoop the batter, then use a second spoon to help gently release the batter into the hot oil. (Please watch my video if you're unsure of this technique).
  • Fry the donuts for about 30 seconds on each side, or until golden. I like to fry 2 to 3 donuts at a time so as not to overcrowd the pot. Once I see the bottom of the donuts getting golden, I flip them with a fork and fry the other side.
  • Once the donuts are golden on both sides, remove them with a slotted spoon and transfer to a plate lined with paper towel. The paper towels will help drain the excess oil.
  • Continue this step until all of the batter has been used and you have about 15 donuts.
  • Dust the warm donuts with powdered sugar and enjoy! You can also enjoy them with feta, jam, honey, Nutella, or anything you like.
  • I love the combination of sweet and salty so I eat these with feta on top and sometimes jam or honey as well (drooling).

Video

Notes

*When using baking powder, always check the expiration date. Expired baking powder will not help your recipe fluff up, and you’ll have dense dough. You can test if your baking powder has expired by adding ½ teaspoon baking powder to ¼ cup hot water. If the water bubbles up, it’s not expired; if it does not bubble, it’s expired and should be tossed.
Make sure that the oil shimmers and is not overly hot. The batter should sizzle once placed into the hot oil.
The oil should be around 350F, so use a thermometer if you are unsure. The donuts should get golden on each side, and if you see them getting darker really quickly that means the oil is way too hot and you need to reduce the heat and let it come down to 350F. 
You can enjoy these fresh the same day or let them cool and store them in a container lined with paper towel and closed tightly with a lid. These are always best fresh the same day. 
I like using avocado oil but you can use any oil of your choice with a high smoke point. 
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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2 Comments

  1. Hi Sneji loved your recipe it was sooo good.
    Just a heads up on the grams and ml for 2x and 3 x, I think you forgot to change them.