Mekici (Macedonian Fried Dough Puffs)
Local name: Мекици
In short: Soft yeast and yogurt dough puffs fried until golden and hollow, served warm with white cheese, jam or honey for a Macedonian breakfast. It takes about 50 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 25 min
- Resting
- 1 h 15 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 410 kcal
Mekici are a classic Macedonian breakfast: soft fried dough that puffs up and turns hollow in the hot oil. The dough is simple, just flour, yeast, yogurt and water, left to rise, then cut into rounds and fried for a couple of minutes on each side. Eat them straight from the pan with crumbled white cheese, a spoonful of jam, a drizzle of honey or a dusting of sugar.
Instructions
- Stir the flour, yeast, sugar and salt together in a large bowl. Add the yogurt and water and mix to a soft dough.
- Knead on a lightly floured surface for 8 minutes, until smooth and elastic. The dough should stay soft and slightly tacky. Put it in an oiled bowl, cover and let it rise in a warm place for 1 hour, until doubled.
- Turn the dough onto a floured surface and roll it 1 cm (1/2 in) thick. Cut it into rounds with a 7 cm (3 in) cutter or glass, or into squares with a knife. Cover with a cloth and rest for 15 minutes.
- Pour about 5 cm (2 in) of oil into a deep, heavy pan and heat it to 180°C (350°F). Test it with a scrap of dough, which should sizzle and rise at once.
- Fry 3 or 4 pieces at a time for 1 1/2 to 2 minutes per side, until puffed and deep golden. Turn them with a slotted spoon.
- Drain on paper towels. Serve warm with grated sirenje or feta, jam, honey or powdered sugar.
Tips
- Keep the oil at 180°C (350°F). If it is too cool the mekici soak up oil, and if it is too hot they brown before they puff.
- Fry only 3 or 4 at a time so the oil temperature stays steady, and eat them warm, because they lose their softness as they cool.
Questions and answers
Why did my mekici not puff up?
Usually the oil was too cool or the dough was rolled too thin. Fry at 180°C (350°F), roll the dough about 1 cm (1/2 in) thick and let the cut pieces rest for 15 minutes first.
Can I bake mekici instead of frying them?
They will not puff in the same way. Baked at 200°C (400°F) for 15 to 18 minutes they become soft golden rolls, which are still good with cheese or jam.
What do you eat with mekici?
Grated sirenje or feta is the classic partner. Jam, honey and powdered sugar are common too, and many families put out plain yogurt on the side.
How long does it take to make Mekici (Macedonian Fried Dough Puffs)?
About 50 min in total: 25 min of preparation and 25 min of cooking.
How many calories are in Mekici (Macedonian Fried Dough Puffs)?
About 410 kcal per serving, with 10 g of protein, 65 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 410 kcal |
|---|---|
| Protein | 10 g |
| Carbohydrates | 65 g |
| Fat | 12 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 410 mg |
Estimated values, calculated from the ingredients.
