Can I make the dough ahead of time?
It's best to fry uštipci immediately after mixing the dough for the best texture.
BREAKFAST
Serbian Uštipci (Fried Doughnuts) with Kajmak and Honey
These traditional Serbian Uštipci are fluffy, fried doughnuts, perfect for a hearty breakfast. Served with creamy kajmak and a drizzle of sweet honey, they offer a delightful balance of savory and sweet flavors.
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 bowl, combine the plain yogurt and milk. Gradually add the wet ingredients to the dry ingredients, mixing until a soft, slightly sticky 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).
04
Using two spoons or your hands (lightly floured), drop spoonfuls of dough into the hot oil. Fry for 2-3 minutes per side, or until golden brown and puffed up. Do not overcrowd the pot.
05
Remove the uštipci with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
06
Serve the warm uštipci immediately with generous dollops of kajmak and a drizzle of honey.
About This Recipe
These traditional Serbian Uštipci are fluffy, fried doughnuts, perfect for a hearty breakfast. Served with creamy kajmak and a drizzle of sweet honey, they offer a delightful balance of savory and sweet 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 is consistent for even frying; if it's too low, the uštipci will be greasy, and if too high, they'll burn on the outside and be raw inside. A candy thermometer is very helpful here.
Easy Substitutions
If kajmak is unavailable, clotted cream or even a thick, full-fat crème fraîche can be used. For a sweeter treat, sprinkle the fried uštipci with powdered sugar instead of, or in addition to, honey.
Storage & Reheating
Uštipci 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 pan or microwave for a few seconds.
Serving Suggestions
Serve these Serbian Uštipci as a delightful breakfast or brunch item. They pair wonderfully with a cup of strong Turkish coffee or a glass of cold milk. For a more substantial meal, serve alongside cured meats or a simple fresh fruit salad.
Common Mistakes
Overmixing the dough can lead to tough uštipci. Ensure the oil is at the correct temperature; too cool results in greasy doughnuts, too hot results in burnt exteriors and raw interiors. Overcrowding the pot will lower the oil temperature and lead to uneven cooking. Not draining the fried uštipci properly will make them oily.
Frequently Asked Questions
What is kajmak?
Kajmak 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 use a different type of oil for frying?
Yes, any neutral-flavored oil with a high smoke point, such as canola or sunflower oil, will work.
Can I make these savory?
Absolutely! Omit the honey and serve with more kajmak, a sprinkle of salt, or alongside savory spreads like ajvar.
MORE TO KNOW
The key to light and fluffy uštipci is not to overmix the dough. A slightly sticky dough is desirable. When dropping the dough into the hot oil, try to keep the pieces relatively uniform in size for even cooking. If you don't have a thermometer, test the oil by dropping a tiny piece of dough; it should sizzle and float to the surface within a few seconds.
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