Uštipci / Fried Dough

Before I moved to the USA, I had the luxury of eating fresh bread every day prepared by my grandmother. She would get up before sunrise to make the dough, proof it multiple times, and then form it into beautiful large rolls that she would then bake in a wood-burning oven. And sometimes, when she had time, she would make Mekike, which is fried bread dough. But when there was no time, she would make Uštipci, which are just as delicious.

Uštipci are an expedited version of Mekike, and you won’t need to proof the dough multiple times like with bread. In fact, from start to finish you can make these in under an hour. Typically, they are eaten for breakfast or lunch but don’t let that stop you from making them any time of day.

Uštipci are sometimes called Fritule, Priganice, or Miške depending on where you are in the Balkans. They resemble large doughnut holes but are denser. Because they can be eaten savory or sweet, the dough is prepared with equal amounts of salt and sugar so it’s neutral in flavor. Personally, I prefer savory pairings like kajmak, ajvar, and yogurt. My husband? Nutella. Always.

As you’ll see below, only a few ingredients are needed. If you follow the ingredient amounts exactly, your dough should be the perfect consistency, which is sticky and runny. Because the dough is so sticky, I find it easiest to drop the dough in the oil using 2 spoons. Also, don’t worry about them being all the same shape. One of the cool things about these is they can come out in all kinds of fun shapes (a feature kids love).

Uštipci are known for their signature flip in the oil; once one side is done, the piece of dough flips to the other side – as long as you don’t crowd the pan.

Serve them with any of these traditional accompaniments:

• Various cheeses
• Kajmak (clotted cream)
• Various spreads: ajvar, jam/jelly, Nutella, peanut butter
• Various deli meats
• Yogurt or Kefir
• Rolled in sugar

Uštipci / Fried Dough

Recipe by The Balkan HostessCourse: BrunchCuisine: Balkan

Servings

3

servings

Prep time

40

minutes

Cooking time

20

minutes

A traditional Balkan recipe, perfect for brunch.

Ingredients

• 3 large eggs

• 1 cup (250 ml) milk

• 1/4 cup (60 ml) water, warm

• 1 tbsp (17 g) salt

• 1 tbsp (17g) granulated sugar

• 1 tbsp (9 g) dry yeast

• 3 cups (360 g) flour

• For Frying

• 3-4 cups (750 ml – 1 L) flavorless oil (I use sunflower)

Directions

• In a large mug, combine the warm water, dry yeast, and a pinch of sugar. Stir well and set aside for yeast to proof in a warm place, about 10 minutes.
• In a mixing bowl, combine the eggs, milk, salt and sugar. Whisk until well combined. When the yeast has proofed (become foamy), add it to the egg mixture.
• Add the flour to the wet ingredients and stir well using a wooden spoon. Keep mixing the dough until it becomes smooth and airy (about 1 minute); don’t be afraid to be a little aggressive with it. The dough will be sticky, this is fine.
• Cover the bowl with plastic wrap and set aside for 30 minutes to rise in a warm place. I like to put mine in the microwave (turned off).
• When the dough has risen, stir it one more time and set aside until your oil is ready for frying.
• Prepare the oil for frying. In a medium saucepan or pot, heat the oil on medium-low heat. You need to have at least 2 inches of oil in the pot, so adjust the amount accordingly.
• Quick Tip: Test if the oil is ready by pressing the end of a wooden spoon to the bottom of the pot. If the oil bubbles around the wood, it’s ready!
• Spoon out a spoonful of dough and use the second spoon to scrape the dough off as you’re dropping it in the oil. If the oil starts to get too hot or smoking, reduce the heat or remove the pan from the heat for about 30 seconds.
• The Uštipci should turn themselves, but if they aren’t, use a fork or chopsticks and turn them so all sides are fried evenly. When they are a deep brown color, remove to a paper towel-lined plate. Drain excess oil and serve warm.

Notes

I hope you give these a try very soon. As you saw above, they only require a handful of ingredients and are so versatile. If you do decide to give them a try, don’t forget to use the hashtag #thebalkanhostess so I can see your creations!

And as always, feel free to ask any questions!