Serve these Bulgarian deep-fried yogurt cookies with jam or cheese.
2 cups plain yogurt
1 cup cold water
1 teaspoon baking soda
¼ teaspoon salt
7-8 cups all-purpose flour
vegetable oil for frying
Beat eggs and yogurt together.
Combine the water, baking soda, and salt.
Beat into egg/yogurt mixture.
Gradually add flour to form a soft dough.
Cover and refrigerate 1 hour.
Roll out on a lightly floured board until very thin ⅛"-1/4" thick.
Cut our large circles, about 4" in diameter.
Fry cookies a few at a time until a reddish hue is obtained.
Drain on paper towels.
Sprinkle with powdered sugar.
M. Borchardt from Stevens Point, Wisconsin says: They remind me of (American) Indian fry bread, AKA Squaw Bread in appearance. The difference is the yogurt. I’d call them a type of doughnut. They are large, soft, and puffy. The texture is chewy (perhaps even tough) rather than cakey–but I like that. The flavor is good, slightly-sourdough-like. They’re pretty boring without cheese or jelly inside.