Friday, July 10, 2015


makes 40

Serve these Bulgarian deep-fried yogurt cookies with jam or cheese.

3 eggs
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
powdered sugar

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. Heat oil. 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.

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