Let’s fry our breakfast. Let’s roll it in sugar. Let’s toast with donuts. Cheers!

My mom used to make us these tasty Romanian donuts on very special occasions; Christmas, mostly. She would put a giant plate of them in the center of the table and we’d all sit there patiently with a cup of sugar ready for dunking.

My mom grew up eating these too! This recipe is from my Great Grandma, Sophie, and it’s only one of two recipes my mom has from her.

I knew wanted to fry up some donuts for this year’s Valentine’s Brunch Party, so when my mom sent me this recipe I knew it was meant to be! And they were a hit!

I also love how they are all different shapes. Imperfect donuts are the best donuts, I’d say. So make them! Make them a tradition, if you want!

Recipe from my Great Grandma; written on an envelope


  • 1 cup super-warm tap water
  • 2 T melted butter
  • 1 cup sugar, divided*
  • 1 package of active dry yeast
  • 1 t salt
  • 2 t vanilla
  • 1 egg
  • 1 cup milk
  • 2-3 cups (give or take) all-purpose flour
  • canola oil for frying, I used a whole bottle
equipment –
  • candy thermometer

* I rolled these donuts in vanilla sugar!


  1. In a large bowl stir together the butter and water. Add 1/2 cup of sugar and yeast. Whisk to dissolve. Add the salt, vanilla, egg, and milk. Add flour one cup at a time, whisking until smooth. Switch to a wooden spoon and add just enough flour so that it’s thick, but softer than a bread dough. It should not so thick that you could knead it. Cover with plastic wrap and chill overnight.
  2. When you’re ready to fry these guys pour enough oil in a large pan to be about 3 inches deep. Pop your candy thermometer in the pan and heat until oil is 350°F. Using a large soup spoon scoop out dough and using your finger slide the dough into the oil. Cook until golden and flip and fry longer. When you think they’re done, take one out and open it up. If it’s not done, then you’ll know they need to be darker than that one when they’re done.
  3. Fry in batches. As each batch is done frying set them on a tray covered in paper towels to soak up the extra oil. Then roll in the remaining half cup of sugar. Eat while warm, but are also good at room temperature.

Yay! Click HERE for a printable PDF of the recipe above.

A message from my mom: 

The original recipe listed the ingredients and then had this as the directions: Add flour until you get the right consistency – a little softer than a bread dough.

My great Aunt used to make these for my cousins boy scout troop, and they called them Puffs. My Uncle used to put jelly in the middle of his. But we loved the sugar best, and that is what you kids grew up with. This is one of only two of my Gram’s recipes I have from Romania.

Oh! Jessica made me a corsage to wear for the brunch (or for every day)!

21 thoughts on “Skrovaires”

  1. Wow- how amazing do those guys look (and your whole valentines table btw!),thanks for sharing such a special recipe!

    I’ve never bought a cooking thermometre, but this recipe is the one to make me go out and buy one! Can’t wait to make these this weekend!

    1. Thanks, Lucy! I hope you love these guys. And I love my cooking thermometer. Without one I get too nervous I’ll heat the oil too much and goodness knows burnt donuts are sad donuts.

    1. Guuuuuurl, you should mix up the dough tonight for tomorrow morning. They’re no biggie! And I bet you have all of the ingredients in the house right now. <3

  2. These really are delicious. My mom would make them occasionally as well. Sometimes she would flatten them out a bit before frying so they were a bit like small elephant ears. I also love how Romanian recipes all seem to be “put as much as you need until it feels right.” That’s why I can never get a straight answer out of my mom as to how much of an ingredient she puts into her food. *sigh* Romanians. Haha. Anyway, I’m really impressed with all of your recipes. I’ve already tried out quite a few and you seem to be very creative and know what you’re doing. Keep up the wonderful work!

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