BULGARIA – Mekitsi (Bulgarian donuts)

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This was another first for me: deep fryer. Those who know me well will know that I don’t eat deep fried food by choice. This recipe was a little more complex for me as I needed to research deep fryer – what oil, how much, how to tell if it’s hot enough, how to carefully place food in an out of the hot oil….

In the end, the recipe turned out well and it would be quicker to make next time; and there might just be a next time!

  • Recipe chosen for mekitsi
  • Cooking method: stove top – deep fry

Rating:

  • Faithfulness to recipe: Exact recipe.
  • Met expectations? Yes. The mekitsi turned out like the photos I’d seen and tasted similar to another friend bread I’ve had in the Balkans – uštipci. In fact, there are many variations of fried dough, or doughnuts from around the world. I might have some others on my list, we will see.
  • Would cook again? Quite possible. Once I got over the deep frying technique, they were quick to cook and my daughter even asked, “can you make these every day?”.
  • The taste test rated on a score of 5: 4. 4.5 from my husband who ate many and well, a 4-5 from the kids, as well. We ate them with icing sugar, jam and also some savoury with cheese and smoked meat. 

Recipe

Ingredients

  • 1 kg Flour
  • 3 eggs
  • 500g yogurt
  • 1 cup of water
  • 1 cup of sunflower oil
  • Either 10 g yeast or 1 tsp baking soda
  • ½ tsp salt
  • Oil for frying – you will need a couple of cups’ worth

Method

  • In a small bowl, add the yeast or baking soda to a cup of cold water.
  • In a large bowl, beat the eggs and yogurt and combine the diluted yeast mixture and gradually stir in the flour until dough is formed.
  • Allow the dough to stand for an hour.
  • After an hour, roll out the dough and cut into circles about the size of a teacup.
  • Prepare a pot and oil for deep frying, or use a deep fryer
  • Deep fry the dough in hot oil (in batches of one or two depending on your pot/fryer size) until golden and drain off excess oil on a paper towel.
  • Serve with icing sugar, jam or for a savoury option cheese.
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