Uštipci
Soft on the inside and golden-crisp on the outside, these Bosnian uštipci are made from a simple yeast dough and served hot.
Ingredients
- wheat flour400 g
- warm water300 ml
- dry yeast7 g
- sugar5 g
- salt1 tsp
- sunflower oil2 tbsp
- sunflower oil (for frying)500 ml
Instructions
In 300 ml of warm water (about 35–38°C), stir in the sugar and dry yeast; leave for 5–10 minutes until foam appears on the surface.
In a large bowl, mix the flour with the salt, then pour in the yeast mixture and 2 tbsp oil. Knead a soft, sticky dough that slowly slides off the spoon.
Cover the bowl and leave the dough in a warm place for 20 minutes to rise slightly.
Pour 500 ml of oil into a deep frying pan or saucepan and heat to 170–180°C.
Using a spoon dipped in water or oil, pinch off portions of dough and carefully drop them into the hot oil; don't overcrowd the pan, or the temperature will drop.
Fry the uštipci for a few minutes, turning frequently, until they are evenly browned on all sides.
Remove the cooked uštipci with a slotted spoon onto paper towels to drain excess oil, and serve warm.
More recipes
Begova Čorba
A hearty Bosnian chicken chorba with dried okra, root vegetables, and a delicate egg yolk and sour cream thickening.
Bosnian pot (bosanski lonac)
A hearty Bosnian pot with layers of beef, veal and seasonal vegetables, slowly braised until tender in a rich broth.
Bosnian Grah with Dried Meat
A hearty Bosnian bean stew with tender white beans, beef and smoky dried meat, warming and satisfying.
Burek with Meat
Authentic Bosnian burek — juicy ground beef with onion, wrapped in thin yufka pastry and baked to a crisp crust.