Macedonian Uštipci

Name: Macedonian Uštipci
Yield: 3
Cuisine: North Macedonia
Ingredients: Plain flour — 375 g (13 oz); Active dry yeast — 1.5 tsp; Sugar — 1 tsp; Warm water — 360 ml (12 fl oz); Salt — 1 tsp; Oil for deep frying; Crumbled cheese or jam, to serve

The Quirky Foodster Team

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Servings

Ingredients

Plain flour — 375 g (13 oz)
Active dry yeast — 1.5 tsp
Sugar — 1 tsp
Warm water — 360 ml (12 fl oz)
Salt — 1 tsp
Oil for deep frying
Crumbled cheese or jam, to serve

Method

Dissolve the yeast and sugar in the warm water and let sit for 10 minutes until foamy.
Combine the flour and salt in a bowl, then add the yeast mixture, mixing to form a soft, slightly sticky dough.
Cover and let rise in a warm place for 45–60 minutes until doubled.
Heat oil to 175°C (350°F) in a deep pan.
With wet hands, pinch off small pieces of dough and drop directly into the hot oil.
Fry until golden and puffed, about 2–3 minutes per side.
Drain on paper towels and serve warm with crumbled cheese or jam.

Introduction: Small, deep-fried dough balls, savoury or lightly sweet, sold hot from street stalls and market stands across North Macedonia.

Cultural Background: Uštipci are a common street food across the Balkans, their simple fried dough recipe adaptable to both sweet and savoury fillings, making them a versatile snack enjoyed at any time of day.

Tips: Keep your hands wet while shaping the sticky dough to prevent it sticking to your fingers. Serve immediately after frying for the best texture.

Variations: Fill with a spoonful of cheese before frying for a savoury stuffed version. Dust with icing sugar for a simple sweet finish.

Storage: Best eaten fresh; leftovers can be stored in an airtight container for up to 1 day.

Reheating: Reheat briefly in an oven at 180°C (350°F) for 5 minutes to restore some crispness.

FAQs:

Q: Are uštipci sweet or savoury?

A: Both versions are common — they're a versatile base that can be served either way depending on the topping.

Q: Can these be made ahead?

A: They are best fried and eaten fresh, as they lose their light texture on standing.