Ustipci in Bosnian
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Ustipci in Bosnian is very similar to small doughnuts. Yeast dough, is cooked simply and quickly. Ustipci "pinch off" from the dough and fry in a large amount of vegetable oil. Ustipci neutral taste – not salty, not sweet, so they can be combined with anything. Children love to eat them with jam, honey, chocolate cream, adults – with cheese, smoked meats. Go great both warm and cooled. If you want to get more ustipci butter, add the dough 1-2 eggs, respectively, slightly increasing the amount of flour.
Ingredients for Ustipci in Bosnian
- Milk - 100 ml
- Mineral water - 100 ml
- Yeast - 10 g
- Salt - to taste
- Sugar - 1/2 tsp.
- Vegetable oil
- Flour - 250 g
Step by step instruction of cooking Ustipci in Bosnian
Dissolve yeast in small amount of milk with sugar.
Pour the remaining milk and mineral water, add the salt and flour.
Knead the dough.
It should not be thick, as for rolling out, but should not be too liquid, as for pancakes.
The bowl with the dough to tighten the food film and put in warm place to rise.
After 20 minutes the dough to knock out, to settled.
Repeat twice every 20 minutes.
Total the dough should come about one hour.
In a deep pan (cauldron) pour vegetable oil and very hot,
and frying reduce the flame.
Dip two teaspoons into the oil, separating a lump of the dough,
lower into the oil.
Repeat until frying pan (cauldron) filled.
Size Ustinov depends on personal preference. Someone like small, and someone who likes large ustipci, then spoon the desired dining area.
When ustipci browned on one side, flip.
Put the finished ustipci to a plate lined with paper towel to absorb excess oil.