Uštipci with Kajmak and Plum Jam
The Quirky Foodster Team
Ingredients
- Plain flour — 500 g (4 cups)
- Instant yeast — 7 g (2 1/4 tsp)
- Sugar — 1 tsp
- Salt — 1 tsp
- Lukewarm water — 300 ml (1 1/4 cups)
- Sunflower oil, plus extra for frying — 2 tbsp (30 ml)
- Kajmak, for serving — 200 g (3/4 cup)
- Plum pekmez (or plum jam), for serving — 150 g (1/2 cup)
Method
- Whisk the flour, yeast, sugar and salt together in a large bowl.
- Add the lukewarm water and 2 tbsp oil, and mix into a soft, sticky dough.
- Cover with a kitchen towel and leave to rise in a warm spot for 60-90 minutes, until doubled.
- Heat 4 cm (1.5 in) of oil in a deep pan to 170°C (340°F).
- Using a wet tablespoon, scoop portions of dough directly into the hot oil.
- Fry in batches for 2-3 minutes per side until deep golden and cooked through.
- Lift out with a slotted spoon and drain on kitchen paper.
- Serve warm with a generous spoon of kajmak and a swirl of plum pekmez.
Introduction:
Uštipci are soft, pillowy fried dough balls found across Bosnian kitchens on weekend mornings.
Cultural Background:
Uštipci are soft, pillowy fried dough balls found across Bosnian kitchens on weekend mornings. They descend from Ottoman-era fried breads and remain a fixture of family breakfasts, market stalls, and church or mosque gatherings alike, usually served warm alongside kajmak (a clotted dairy cream) and a spoon of fruit pekmez (thick fruit butter, traditionally plum).
Tips:
Keep the dough wet-handed rather than floured, since it should stay loose and sticky. Test oil temperature with a small piece of dough — it should sizzle and rise immediately.
Variations:
Savoury version: serve with crumbled feta-style sir cheese instead of jam. Sweeten the dough itself with an extra tablespoon of sugar for a more dessert-like result.
Vegetarian/Vegan:
Fully vegetarian as written.
Storage:
Best eaten fresh, but leftovers keep in an airtight container at room temperature for 1 day.
Reheating:
Warm in a dry pan over low heat for 2 minutes per side, or in an oven at 160°C (320°F) for 5 minutes to restore crispness.
Nutrition:
Approx. 310 kcal, 7 g protein, 42 g carbohydrate, 12 g fat per serving (2 pieces with toppings).
FAQs:
Q: Can I make the dough the night before?
A: Yes — let it rise slowly in the refrigerator overnight, then bring to room temperature before frying.
Q: What is kajmak and can I substitute it?
A: Kajmak is a rich clotted cream unique to the Balkans; if unavailable, a thick crème fraîche or mascarpone makes a reasonable substitute.
Q: Can uštipci be baked instead of fried?
A: Traditional texture relies on frying, but they can be baked at 200°C (400°F) for 15 minutes for a lighter version.
- Plain flour — 500 g (4 cups)
- Instant yeast — 7 g (2 1/4 tsp)
- Sugar — 1 tsp
- Salt — 1 tsp
- Lukewarm water — 300 ml (1 1/4 cups)
- Sunflower oil, plus extra for frying — 2 tbsp (30 ml)
- Kajmak, for serving — 200 g (3/4 cup)
- Plum pekmez (or plum jam), for serving — 150 g (1/2 cup)
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