Priganice
Next up on our culinary world tour, we’re traveling to the beautiful Southeastern European country of Montenegro. Rich in culture, archictecture, and history, Montenegro is also known for its delicious cuisine. One recipe of which we’re trying for breakfast this morning: Priganice
Prep time: 40 mins
Cook time: 20 mins
Total time: 1 hr
Servings: 3
3 large eggs
1 cup milk
1/4 cup water, warm
1 tbsp salt
1 tbsp granulated sugar
1 tbsp dry yeast
3 cups flour
For Frying
3-4 cups flavorless oil
Directions
In a large mug, combine the warm water, dry yeast, and a pinch of sugar. Stir well and set aside for yeast to proof in a warm place, about 10 minutes.
In a mixing bowl, combine the eggs, milk, salt and sugar. Whisk until well combined. When the yeast has proofed (become foamy), add it to the egg mixture.
Add the flour to the wet ingredients and stir well using a wooden spoon. Keep mixing the dough until it becomes smooth and airy (about 1 minute); don’t be afraid to be a little aggressive with it.
Cover the bowl with plastic wrap and set aside for 30 minutes to rise in a warm place. I like to put mine in the microwave (turned off).
When the dough has risen, stir it one more time and set aside until your oil is ready for frying.
Prepare the oil for frying. In a medium saucepan or pot, heat the oil on medium-low heat. You need to have at least 2 inches of oil in the pot, so adjust the amount accordingly.
Quick Tip: Test if the oil is ready by pressing the end of a wooden spoon to the bottom of the pot. If the oil bubbles around the wood, it’s ready!
Spoon out a spoonful of dough and use the second spoon to scrape the dough off as you’re dropping it in the oil. If the oil starts to get too hot or smoking, reduce the heat or remove the pan from the heat for about 30 seconds.
The Uštipci should turn themselves, but if they aren’t, use a fork or chopsticks and turn them so all sides are fried evenly. When they are a deep brown color, remove to a paper towel-lined plate. Drain excess oil and serve warm.
