Can I make the dough ahead of time?
It's best to make and fry mekitsi immediately. The baking powder reacts quickly, and letting the dough sit for too long can affect the texture.
DESSERT
Classic Bulgarian Mekitsi: Fried Doughnuts with Powdered Sugar
Mekitsi are a cherished Bulgarian staple, offering a delightful combination of a soft, airy interior and a perfectly fried exterior. These traditional doughnuts are a popular choice for a comforting breakfast or a sweet indulgence, and are always served generously coated in powdered sugar.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
02
In a separate medium bowl, whisk together the plain yogurt and large egg until well combined.
03
Pour the wet ingredients into the dry ingredients and mix with a spoon until a soft, shaggy dough forms. Do not overmix.
04
Heat the vegetable oil in a large, deep skillet or pot over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, a small piece of dough should sizzle immediately when dropped in.
05
Lightly flour your hands. Take small pieces of dough, about 1 tablespoon each, and gently stretch or flatten them into irregular shapes, about 1/4 inch thick. Do not make them perfectly round.
06
Carefully place 3-4 dough pieces into the hot oil, ensuring not to overcrowd the pan. Fry for 1-2 minutes per side, or until golden brown and puffed up. Adjust heat as needed to maintain oil temperature.
07
Remove the fried mekitsi with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
08
While still warm, generously dust the mekitsi with powdered sugar.
09
Repeat with the remaining dough until all mekitsi are fried.
About This Recipe
Mekitsi are a cherished Bulgarian staple, offering a delightful combination of a soft, airy interior and a perfectly fried exterior. These traditional doughnuts are a popular choice for a comforting breakfast or a sweet indulgence, and are always served generously coated in powdered sugar.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a pinch of vanilla extract or lemon zest to the dough. Ensure your oil is at the correct temperature; too cool and the mekitsi will be greasy, too hot and they will burn before cooking through.
Easy Substitutions
You can use milk instead of yogurt for a slightly different texture, though yogurt is traditional. Any neutral frying oil like canola or sunflower oil can be used in place of vegetable oil.
Storage & Reheating
Mekitsi are best enjoyed fresh and warm. 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 skillet or microwave for a few seconds.
Serving Suggestions
Serve warm mekitsi dusted with powdered sugar alongside a dollop of fruit jam, honey, or a sprinkle of cinnamon. They also pair wonderfully with a cup of strong Bulgarian coffee or tea for breakfast. For a savory twist, some enjoy them with feta cheese or a savory spread.
Common Mistakes
1. Overmixing the dough: This develops gluten, making the mekitsi tough instead of soft. Mix just until combined. 2. Oil temperature too low: Doughnuts will absorb too much oil and become greasy. 3. Oil temperature too high: Doughnuts will brown too quickly on the outside and remain raw inside. 4. Overcrowding the pan: This lowers the oil temperature and can lead to uneven cooking. Fry in batches. 5. Not dusting with sugar while warm: The sugar won't adhere as well once they cool.
Frequently Asked Questions
What kind of yogurt should I use?
Plain, full-fat yogurt is ideal. Greek yogurt can also work, but you might need to add a tablespoon or two of milk to achieve the right dough consistency.
Can I bake mekitsi instead of frying?
While you can bake dough, the texture will be different from traditional fried mekitsi. Baking will result in a bread-like consistency rather than the characteristic airy, crispy fried doughnut.
MORE TO KNOW
The key to light and airy mekitsi is not to overwork the dough. A shaggy, slightly sticky dough is perfect. When shaping, don't aim for perfection; the irregular shapes are part of their charm and help them cook evenly. Using a deep pot for frying is safer and helps maintain a consistent oil temperature. If you don't have a thermometer, test the oil with a small piece of dough; it should immediately bubble and float to the surface.
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