Airy Bulgarian Mekitsi
Light, puffy Bulgarian fried dough that stays fluffy and dry rather than greasy, thanks to a touch of baking soda.
Ingredients
| 1 | egg | |
| 150 ml | fresh milk, mixed with water | |
| 200 g | yogurt | |
| 1 tsp | 5 ml | baking soda |
| 1/2 tsp | 2.5 ml | sugar |
| 1/2 tsp | 2.5 ml | salt |
| 20 g | fresh yeast | |
| 450 g | flour | |
| — | oil, for frying |
Instructions
- Dissolve the yeast and sugar in the warm mixed water and milk. Sift the flour, add the salt, stir and make a well in the centre. Into the well add the beaten egg, the dissolved yeast, and the frothed mixture of yogurt and baking soda.
- Knead a soft, sticky dough. Cover and leave in a warm place for 90 minutes to rise, or keep covered in the fridge overnight. Heat plenty of oil over low heat, and once it is well heated it is ready for frying.
- To fry the mekitsi, oil your hands well and shape the dough into small flat rounds about 0.5 cm thick, as the dough is very soft and sticky. With the oil heated over low heat, the frying goes more slowly, giving the dough time to puff up; fry until golden.
- They do not turn out greasy or soaked in fat but instead stay fluffy and soft, even a little dry, thanks to the baking soda. These airy mekitsi taste wonderful. Give them a try!