16.91 ounces lightly warmed milk
1 tbsp salt
3-4 tbsp sugar
0.353 ounces dried yeast
2 eggs
1 tbsp melted butter
Mix the ingredients together in a large bowl with your hands, and once it is pulled together knead it for up to 5 minutes until it is springy and forms into a nice, slightly loose, ball. Cover and leave in a warm place for a minimum of 4 hours (this is generally a dough made in the morning for cooking in the evening). After the rising time has passed and you are ready to cook, heat a light oil (e.g. sunflower) in a heavy pan for shallow frying – about 3cm depth of oil in a pan with high enough sides for safety. Separate the dough into 7 or 8 medium-sized balls and one at a time roll them out to a thickness of about 5mm. Cut your rolled dough into strips of around 10cm wide, and then each strip into rectangles. Don’t worry about the curved bits at the edges – these shapes do not have to be perfect, simply fairly regular. You can use either a straight sided or fluted cutter depending on what you prefer. As you make the shapes set them aside on a towel in a single layer, and repeat the process with each of your balls of dough. Once you are ready to cook, lay out a few of the shapes on a plate you can carry to the stove, and make sue your oil is at the right temperature. Mrs Karatayeva drops a match into her oil, and if it lights, it’s ready. You may prefer a more conventional method. like testing one small piece of dough before putting in the rest. Put as many pieces of dough as will fit in a single layer into the hot oil and fry, turning over to ensure they are golden all over. Scoop out, drain on paper briefly, and serve.Share this: