Golden donuts with yogurt melt in your mouth. Bulgarian recipe step by step

shuttleBulgarian yogurt donuts, are a traditional baked product that resembles Polish donuts. In both cases, deep-fried yeast dough is used. The main difference is the composition of the yogurt.

Bulgarian donuts are in the form of fritters and are served mainly for breakfast, with sweet additions such as powdered sugar or jam. I like to make them on the weekend – they disappear very quickly.

• 20 g of fresh yeast,
• 125 ml of lukewarm water,
• 1 tablespoon of sugar,
• 200 ml of natural yogurt,
• 1 teaspoon of baking soda,
• 1 egg,
• 400 g of wheat flour,
• 1/2 teaspoon of salt,
• 2 tablespoons of oil (+ for frying).

Grind the yeast with sugar and combine with lukewarm water (about 37°C). Set aside for 10-15 minutes, during which the leaven should significantly increase in volume.

Mix the yogurt (at room temperature) with the baking soda thoroughly.

Crack the egg into a bowl, beat it and mix thoroughly with the yogurt and leaven. When the ingredients are combined, gradually add flour and salt, stirring constantly. The dough should be uniform, thin and sticky.

Pour 2 tablespoons of oil over the dough and set aside in a warm place for about an hour. If you want to eat mekici for breakfast, put the dough in the fridge and leave it there overnight.

Briefly knead the dough again with the oil.

Heat quite a large amount of oil in a pan. Also grease your hands with oil so that the dough does not stick to your hands. Tear off small portions of the dough and form them into small, quite thick pancakes with your hands (the edges should be thicker than the center so that it does not remain raw after frying).

Fry 3-4 mekici at a time – until golden, a few minutes on each side.

Place the fried mekitsi on a sheet of paper towel to absorb excess fat.

Serve Bulgarian yogurt donuts with your chosen toppings.

Source: Terazgotuje.pl