63 Comments
Tanya
Olya, I am so making these! They look really yummy! You’re a genius- your tip about warm blanket to help dough rise. Thank you!!!!!!! Last week, I was trying to make dinner rolls and I am not kidding you, it took an entire day and they did not turn our good at all. I was frustrated beyond words and started doubting my abilities to work with yeast. But with your encouragement, I am going to try again. Thank you!!!!!
olgak7
You’re welcome, Tanya. Using a warm blanket really speeds up the process and the dough turns out perfectly soft and bubbly.
Lena
Wow, they look very delicious! Thanks for the tip on dipping spoon into water for less messier oladi…. I will surely have to try that!:)
Nelya
The drops from the spoon don’t cause oil splatter? We recently made ponchiki (zeppoli) and I had a hard time getting off the spoon and into the oil. So this would be great, I am just concerned about having oil fireworks because of the water. Great tips on the blanket and keeping the dough fluffy. Now it makes perfect sense why ponchiki were so dense, we mixed the dough right before frying it.
olgak7
I didn’t have any problems with it at all. Of course don’t use a spoon that’s dripping wet. Besides, when you dip the spoon into the dough, that will take care of most of the water droplets.
olga
Hi Olga!!
Thank you for this recipe. I made Oladi this morning and loved the way they came out. We loved them with strawberry jam. Your recipe is the easiest and the best. Thank you:-)olgak7
Thank you Olga! I’m glad that I get to share the recipes that I love with others so they can enjoy them too. I grew up eating these Oladi:).
Olita
Olya privet, just wanted to say that you do an awesome job!!
olgak7
Thank you, Olita!
Olita
THANK YOU!!! :)))
Diana
Hello again, I have a question. Do you have a good recipe for gingersnap cookies or gingerbread men. Like soft texture? Because around this time or year I really want to bake up something that will taste and smell like Christmas and winter:)
olgak7
Sorry, Diana, I’ve never made gingersnap cookies or gingerbread men.I make a lot of different cookies for Christmas too:).
Marina
I have been eyeing these oladi for a while now but have not had a chance to make them yet, since they need some time to rise. I do not wake up hours earlier than the rest of the family (like a good housewife should:)) but this morning is different: I seem to be suffering from a little case of insomnia and these oladi keep calling my name. I know I will love these, hopefully not too much, though, for my sake, otherwise I will never get any sleep;)
God bless you Olga!olgak7
Ha ha, Marina,
Your comment just made me laugh so hard! I don’t wake up hours earlier than my husband either, in fact, he usually wakes up earlier. I usually make these oladi on the weekend, when we’re not in a hurry anywhere. Enjoy the breakfast:).Marina
I am glad to know that I’m not the only “perfect” housewife out there:)
About the oladi, they are definitely going into my recipe book, my kids and my husband enjoyed them with sweet sour cream but I enjoyed them the most;) I made half a batch and it was more than enough for four. Thank you for sharing your talent with us, I know it takes lots of time to make up these tutorials, I really appreciate your hard work!
Olga
I have my eye on these for tomorrow! I’ve made oladi before with buttermilk but since I’m out, I’ll try this recipe. They look so delicious!
olgak7
I made these for breakfast today too:). Brought me back memories of my Mom’s kitchen.
Victoria
Olichka,
On these oladi. Can I use home made kefir instead of milk? And do you have to use yeast?Thanks
Victoria
Olichka,
Can I use home made kefir instead of milk for oladi?
And do you have to use yeast?thank you
olgak7
Victoria,
For this recipe I always use milk and yeast is definitely necessary. If you are thinking of buttermilk pancakes made with baking powder/baking soda, try out this recipe, Buttermilk Pancakes.
Anya V.
Olya I am trying to do oladi by ur recipe right now . When I added 2 cup of milk, yeast and 4 1/2 cup of flour it looked like there was not enough milk! My dough was almost dry and I couldn’t put it together. I had to add 1 extra cup of milk in order for me to mix the dough. Did I do something wrong? I put everything as it says on your recipe. I’m not sure how thick the dough supposed to to be but I’m not giving up lol. I’m still waiting for testo to rise up I hope it all turns out still yummy 🙂 …What is your advice for me?
olgak7
You’re right, it probably was too much flour, Anya V. I was measuring it by weight, so sometimes if you use the cup instead of the scale, the flour is packed in more than it should be. I’ll remeasure it a few times and correct it. Sorry about that:(.
Anya V.
After adding more milk my oladi turned out fine. They were very tasty and my family loved the taste of it. Its the best oladi recipe I’ve ever try so far. Thank you for sharing with us ヅ
Mariya
I had exactly the same problems as Anya did, only I made half if the recipe and used 1 cup milk and 2 cups of flour, and it was very thick, like bulochki dough or something, so I ended up adding another 1/2 cup or even 2/3 cup of milk and they turned out great!! I also added apples cuz I LOVE oladi with apples, and they turned out FANTASTIC!! :))) Thanx so much Olga!! :))
Mariana
Hello Olga, I’m making your recipe right now and yes, like in other commit there is way too much flour, please correct the recipe.
Thank you!!!!Mariana
Hi Olga, I’m sorry, something wasn’t right, I spent more then 4 hrs in this recipe and they came out wrong, nothing like in the picture. MY first mistake was replacing 1 cup of milk with 1 cup of kefir also in the first rising I suppose to add the flour(which by the way 4 cups were too much), milk and yeast, and i added the sugar by mistake, i let it rise in the warm oven over 45 min and it rises very little, after that i added the rest of the ingredients and left to rise again but it didn’t rise, i used Fleischmann’s rapid rise highly active yeast, but it didnt rise as suppose too, I don’t know if was the sugar or the kefir that didn’t let it rise. They came out very flat and chewy. I was so frustrated that didn’t came out right after spending so much time into it.
Thank you.Svetlana C
I hadn’t had these since I was a kid and decided to make them for breakfast today. I modified your recipe and used half the sugar and out of the 3 1/2 cups of flour, 2 were whole wheat. I needed a bit more yeast because WW flour is heavier, but in the end, they were absolutely delicious. We served them with cottage cheese and apple sauce. Thanks!
olgak7
I’m glad you enjoyed them, Svetlana. Great innovations!
Mariya
Olichka, just an FYI: the “printable version” of the recipe still calls for 4 cups of flour, NOT 3.5 cups of flour, so plz change it whenever u get a minute, for the ppl who will be printing the recipe 🙂 Thanks dear, and God bless you for all the hard work you are doing!! :))
olgak7
Thanks for letting me know, Mariya. I’ll fix it.
Vera
I just made these and they were the best Oladi that I have ever made!!!
They were soooo FLUFFY!!!! And delicious!
I wished I had condensed milk to dip them like we did when I was younger. 😉olgak7
Oh, yum! Condensed milk? That brings back childhood memories:).
Alina
Hi Olga! I’m glad I stopped by to your website! You have amazing recipes to look into! I used some of your recipes to make something it turned out great and it was delicious!
olgak7
Hi Alina!
Thank you for stopping by. Thanks so much for writing. It means a lot to me.
Olga
I’ve just finished making these. My husband said: “What ever you do – Don’t EVER forget how to make these!”
God bless!Family of blessed 4*
olgak7
Wow, that’s quite a compliment! Thanks for taking the time to write:).
OlgaK
The world needs more Olga’s! I am so glad you’ve found your calling.
*The Way To a Man’s Heart Is Through His Stomach*
olgak7
That’s so sweet of you to say, Olga:).
OlgaK
The world needs more Olgas! I am so glad you’ve found your calling.
*The Way To a Man’s Heart Is Through His Stomach*
Inga
Thank you for the recipe! I have already tried to bake these several times before but always unsuccessfully. Your recipe is perfect 🙂
olgak7
I’m so glad this recipe worked out for you, Inga:).
blueberry
Hi Olga! I can’t believe I spent half of the night reading your blog!!! 🙂 (not for the first time by the way…) I really hope I will be able to get up in couple of hours and make these delicious oladi!!! Can’t wait to try them!!!
olgak7
Hi Blueberry!
Thank you so much for visiting my blog:). I hope you enjoyed the Oladi.blueberry
Yes, I did! My husband asked me to make some more already 🙂 I wish they take less time preparing them… Its really hard for me to get up in the morning 🙂
Thanks for the recipe!
Annilyn
This was a wonderful recipe! I’ve been trying for years to recreate the delicious oladi my host mom in Ukraine used to make and I had always been disappointed until I tried this recipe this morning. Thank you! I look forward to making more of your recipes.
olgak7
Awesome, Annilyn! I’m so happy that you were pleased with the Oladi. We love them for breakfast too:).
Yelena
Olga thank you for this recipe. Heard about your website from many people but just found it yesterday. I am glad I did. I am eating the Oladi now and they are amazing. I added blueberries as well and it is delicious. Do you know if I could prep this the night before and put in the fridge and make in the morning?
olgak7
Thank you so much for stopping by, Yelena. A big “thank you” to whoever told you about my blog. I really appreciate it.
I’ve never tried making the batter the night before, but you can try it out, as long as you refrigerate it. It might taste a little too “yeasty”, but it could also work great. I know there are many recipes for yeasted overnight waffles. Let me know if you experiment. I’ll have to try it myself at some point too.
olgak7
I don’t recommend leaving out the yeast. You need to use some sort of leavener, like yeast, baking powder, baking soda, etc.
Elina
Hi Olga, I don’t know if this question was already answered but what if I prep the dough before bed and make the oladi in the morning. Would they still turn out?
Julia
Hi Olga, these look super delicious! Do you think I can make the dough the night before and then cook them in the morning?
olgak7
Hi Julia!
I haven’t tried doing this myself, so I can’t say for sure how well it will work. You could definitely give it a try. The only thing that might be a problem is that the Oldi will taste a bit too “yeasty”, but they just might work well too:). I’ve actually always wanted to try this. Let me know how it works out if you do try it. That would be such a great option.
Liana Ilyuk
This is a very interesting recipe and I was hoping to find something that reminded me of my mammas oladi but either I did something incorrectly or they are supposed to taste like it but they tasted almost like the belyashi/peroshki dough and just a bit bland. With honey they were pretty good but I do think I did something wrong in the recipe as the dough did not quite turn out to look like it does in the pictures. The egg mixture was hard to mix into the dough and it took at least five minutes of mixing to get it somewhat incorporated. I did add the yeast into the milk before I added it into the flour, would that make a difference in how they would turn out? They did turn out super fluffy though! Like very very fluffy, hence why they reminded me of peroshki.
olgak7
I’m sorry they didn’t meet your expectations. I’m not sure what you were hoping they would taste like, Liana. These are the yeast Oladi that I am familiar with. There are other types, that are made with buttermilk and baking soda/powder, but that is a completely different recipe.
I hope you find the Oladi recipe that you will love.
Anu
Made these and they were fantastic!! Thanks for a keeper recipe! And my kids loved the sweet sour cream! Love your blog and all your Russian recipes!
olgak7
That’s great, Anu! I’m so glad you and your children enjoyed the Oladi. That sour cream sauce goes so well with the Oladi:).
Olesya
Hi Olichka! I made your oladi today, turned out so puffy and soft and so delicious, really good with honey! I was wondering if i can make the dough the night before and leave it in the fridge to rise so i can cook them in the morning, what do you think will that work? Thank you
olgak7
Hi Olesya.
I’m so glad you enjoyed the oladi. I haven’t tried making the dough the night before, so I’m not sure how well it will work. If you try it, I’d love to hear your results.
Olesya
Hi Olichka! I made your oladi today and they turned out so perfect, puffy and delicious, so good with honey! I was wondering if i can make the dough at night and leave it in the fridge to slowly rise so i can cook them in the morning, what do you think will that work? Thank you!
Mitha Nasimova
Seen Olga’s instagram story when I woke up and immediately I was intrigued by the story. She’s making Oladi for breakfast 😍 I quickly jumped into the link she’s provided and I’m glad I did because OMG *lost for words* Such an easy recipe to follow and the first bite successfully made me close my eyes and smiling and scream inside my heart! Thank u for this recipe! You are a legend! Y’all should try her recipe! (Make sure follow the recipe closely)
olgak7
So happy you enjoyed the oladi:).
sara
I’m so excited to find this recipe! Most oladi recipes I see use baking powder instead of yeast and these are so much better! We had them with our favorite jam this morning but I think next time I will add apples and cinnamon and maybe sometime later add these and chives and maybe even bacon for a savory twist. This is a phenomenal recipe, the dough fluffed up perfectly and it was so easy to make. I’ll be making these all the time now!
olgak7
Thank you so much for taking the time to write, Sara. I’m so glad you enjoyed the Oladi – we love the yeast so much better too.
Apples and cinnamon sounds like a wonderful addition.
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