Can I make the dough ahead of time?
While best made fresh, you can prepare the dough up to an hour in advance and keep it covered at room temperature.
BREAKFAST
Bosnian Uštipci with Kaymak and Honey
Experience the comforting taste of Bosnia with these delightful Uštipci. These light, airy fried dough puffs are a cherished breakfast or snack, traditionally enjoyed with a generous dollop of rich, tangy kaymak and a sweet drizzle of golden honey. A perfect blend of textures and flavors.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
02
Add the plain yogurt and water to the dry ingredients. Mix with a spoon until a soft, shaggy dough forms. Do not overmix.
03
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F/175°C. Use a thermometer to ensure accurate temperature.
04
Using two spoons, carefully drop spoonfuls of dough into the hot oil. Fry 3-4 uštipci at a time to avoid overcrowding the pot.
05
Fry for 2-3 minutes per side, or until golden brown and puffed. Use a slotted spoon to transfer the fried uštipci to a plate lined with paper towels to drain excess oil.
06
Serve the warm uštipci immediately with generous dollops of kaymak and a drizzle of honey.
About This Recipe
Experience the comforting taste of Bosnia with these delightful Uštipci. These light, airy fried dough puffs are a cherished breakfast or snack, traditionally enjoyed with a generous dollop of rich, tangy kaymak and a sweet drizzle of golden honey. A perfect blend of textures and flavors.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a pinch of sugar to the dough mixture. Ensure the oil temperature remains consistent for evenly cooked uštipci. If the oil is too hot, they will brown too quickly on the outside and remain raw inside. If too cool, they will absorb too much oil.
Easy Substitutions
If kaymak is unavailable, clotted cream or even a thick, full-fat Greek yogurt can be used as a substitute. For honey, maple syrup or a fruit preserve can be used, though it will alter the traditional flavor profile.
Storage & Reheating
Uštipci are best enjoyed fresh. Leftovers can be stored in an airtight container at room temperature for up to 1 day, but they will lose their crispness. Reheat briefly in a dry pan over low heat to warm through.
Serving Suggestions
Serve these Bosnian Uštipci as a hearty breakfast alongside strong Bosnian coffee, or as a delightful afternoon snack. They also pair wonderfully with a side of fresh fruit or a sprinkle of powdered sugar for added sweetness.
Common Mistakes
1. Overmixing the dough: This develops gluten, leading to tough uštipci. Mix just until combined. 2. Incorrect oil temperature: Too low, and they become greasy; too high, and they burn outside while remaining raw inside. Use a thermometer. 3. Overcrowding the pot: This lowers the oil temperature and results in soggy doughnuts. Fry in small batches. 4. Not draining properly: Always place fried uštipci on paper towels to absorb excess oil.
Frequently Asked Questions
What is kaymak?
Kaymak is a creamy dairy product, similar to clotted cream, popular in the Balkans and Middle East. It has a rich, slightly tangy flavor.
Can I bake these instead of frying?
No, the texture will be completely different. Uštipci are traditionally fried for their characteristic light and fluffy interior with a crispy exterior.
MORE TO KNOW
The key to light and airy uštipci is not to overmix the dough. A shaggy, slightly sticky dough is ideal. Using a full-fat yogurt also contributes to the tenderness of the doughnuts. When frying, maintaining a consistent oil temperature is crucial. If you don't have a thermometer, test with a small piece of dough; it should sizzle immediately and float to the surface within a few seconds.
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