Ustipci
The Quirky Foodster Team
Ingredients
- All-purpose flour — 500 g (4 cups)
- Instant yeast — 7 g (2 1/4 tsp)
- Sugar — 1 tsp
- Salt — 1 tsp
- Warm water — 300 ml (1 1/4 cups)
- Oil for deep frying
Method
- Combine the flour, yeast, sugar and salt in a bowl.
- Add the warm water, mixing to form a soft, slightly sticky dough.
- Knead briefly, then cover and let rise in a warm place for 1 hour until doubled.
- Heat oil to 175°C (345°F) in a deep pan.
- Using two spoons, drop portions of the dough into the hot oil.
- Fry for 3-4 minutes, turning occasionally, until deeply golden and cooked through.
- Drain on paper towels and serve warm with kajmak, jam or honey.
Introduction: Fluffy fried dough balls, crisp outside and soft within, a beloved Serbian breakfast treat.
Cultural Background: Uštipci, small fried dough balls often served with kajmak, jam or honey, are a comforting Serbian breakfast staple, particularly popular on weekend mornings when families have time to fry them fresh.
Tips: Let the dough rise fully for the lightest, airiest uštipci. Keep the oil at a steady temperature so the dough cooks through without over-browning outside.
Variations: Add a pinch of grated cheese to the dough for a savoury version; serve alongside ajvar for a tangy pairing.
Storage: Store in an airtight container at room temperature for up to 1 day; best eaten fresh.
Reheating: Reheat briefly in a low oven to restore some crispness; avoid microwaving as it softens them.
Nutrition: Approx. 220 kcal, 5 g protein, 34 g carbohydrate, 8 g fat per serving (3 pieces).
FAQs:
Q: Can uštipci be baked instead of fried?
A: They can be baked, though frying gives the traditional crisp golden exterior.
Q: What toppings are traditional?
A: Kajmak, jam, honey or a simple dusting of sugar are all classic accompaniments.
- All-purpose flour — 500 g (4 cups)
- Instant yeast — 7 g (2 1/4 tsp)
- Sugar — 1 tsp
- Salt — 1 tsp
- Warm water — 300 ml (1 1/4 cups)
- Oil for deep frying
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