Uštipci (Balkan Fried Dough)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, whisk together the all-purpose flour, active dry yeast, granulated sugar, and salt.

   Ca. 1 min.

2. 2

   In a separate bowl, lightly beat the egg and then add it to the lukewarm water.

   Ca. 1 min.

   Kokkens note: Ensure the water is lukewarm (around 40-45°C or 105-115°F) to activate the yeast without killing it.

3. 3

   Pour the wet ingredients into the dry ingredients and mix with a spoon or spatula until a shaggy, sticky dough forms.

   Ca. 2 min.

   Kokkens note: Do not overmix; a few lumps are fine.

4. 4

   Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 60 minutes, or until doubled in size.

   Ca. 1 t.

   Kokkens note: A slightly warm oven (turned off) or a sunny spot can accelerate rising.

5. 5

   Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat to about 175°C (350°F).

   Ca. 5 min.

   Kokkens note: Use a thermometer to ensure the oil is at the correct temperature for even cooking and browning.

6. 6

   Dip two spoons in the hot oil to prevent sticking, then use them to scoop small portions of the dough and carefully drop them into the hot oil.

   Kokkens note: Work in batches to avoid overcrowding the pot, which can lower the oil temperature.

7. 7

   Fry the uštipci for 2-3 minutes per side, or until golden brown and puffed.

   Ca. 6 min.

   Kokkens note: They should expand significantly when frying.

8. 8

   Remove the fried uštipci with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

   Ca. 1 min.

9. 9

   Serve warm with your favorite sweet or savory accompaniments.

   Kokkens note: Traditional toppings include jam, honey, or a sprinkle of powdered sugar for sweet, or feta cheese and cured meats for savory.