Sunday, July 31, 2016

Mekitsi (Bulgarian Scones)

       These Bulgarian scones known as mekitsi are something I grew up with. Oh…how I love them! After all what's not to love about fried dough and powdered sugar. They are so wonderful. Serve them for breakfast, brunch or just because. Pair them with powdered sugar,  jam,  fresh fruit, honey, flavored butter and even feta cheese. Devine!


4 cup flour
1 tsp salt 
4 tsp sugar 
1 pkg dry yeast 
2 1/2 cup warm watter 
Sunflower oil for frying 


In a large bowl mix all the dry ingredients. Add the warm water (make sure the water is not hot or too cold or it won't activate the yeast). Mix well. You may use your hands. Cover the dough with plastic and refrigerate over night or at least 2-3 hours before cooking. 

Before cooking dough should have doubled. If it hasn't, usually means that you need to wait a little longer or that your yeast doesn't work. Yeast has an expiration date. Make sure it is up to date. Before frying, take dough out of the fridge and let it sit in a room temperature for 15 - 20 minutes. 

In a deep frying pan, cover the bottom with sunflower oil (about an inch to inch and a half, the mekitsi should float without touching the bottom of the pan). Heat up the oil on medium high. Dip your hands in sunflower oil (so dough doesn't stick to your hands as much) and grab enough dough to form a ball about the size of a golf ball or a little bigger. Working with your hands stretch the dough as much as possible without tearing and drop dough in the heated pan. You can cook as many as four or five mekitsi at one time. Turn mekitsi over as soon as you notice they are getting golden on the bottom. Mekitsi are ready when both sides are golden brown. Take mekitsi out of the pan and place on a paper towel. They might seem really hard at first but they will soften to perfection minutes after taken out of the pan. Enjoy them all day long. 

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