Traditional Tolumbichki
Традиционно ястие · Bulgarian
Classic Bulgarian fried dough pastry, crispy on the outside and soft on the inside, soaked in a sweet syrup. A beloved traditional dessert.
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Съставки
- All-purpose flour3 cups
- Eggs2 large
- Yogurt1 cup
- Vegetable oil1/4 cup
- Baking powder1 teaspoon
- Salt1/2 teaspoon
- Sugar1 cup (for syrup)
- Water1/2 cup (for syrup)
- Lemon zest1 teaspoon (for syrup)
- Vegetable oil for frying3-4 cups
- Powdered sugar for dustingas needed
- Chopped walnuts for garnishas needed
Стъпки
- 1
In a large bowl, whisk together flour, baking powder, and salt.
- 2
In a separate bowl, whisk eggs, yogurt, and 1/4 cup vegetable oil.
- 3
Gradually add the wet ingredients to the dry ingredients, mixing until a soft, pliable dough forms. Knead for a few minutes until smooth.
- 4
Cover the dough and let it rest for 15-20 minutes.
- 5
While the dough rests, prepare the syrup: In a saucepan, combine sugar, water, and lemon zest. Bring to a boil, then simmer for 5-7 minutes until slightly thickened. Set aside to cool.
- 6
Heat 3-4 cups of vegetable oil in a deep pot or Dutch oven over medium-high heat to about 350°F (175°C).
- 7
Roll out the dough thinly (about 1/8 inch thick) on a lightly floured surface. Cut into strips about 1 inch wide and 4-5 inches long. Twist each strip gently.
- 8
Carefully fry the dough pieces in batches, turning occasionally, until golden brown and puffed up, about 2-3 minutes per side.
- 9
Remove the fried tolumbichki with a slotted spoon and immediately dip them into the cooled syrup for about 30 seconds to 1 minute, ensuring they are well coated.
- 10
Place the syrup-soaked tolumbichki on a wire rack to drain slightly. Dust with powdered sugar and chopped walnuts before serving.
