Mekichki ( fried dough, zepole)

 My family favorite breakfast and  snack . Very easy to make , just dough is good to be mixed the day or evening before frying, so it has enough time to raise. 

Same recipe, just with a bit more flour to make thicker dough, can be used for pizza crust and bread. 

As per some of my previous recipes- quantity can be adjusted according to your needs. 

Products needed :

About 2-3 lb white( unbleached) flour. I use either Heckers or King Arthur brands . Might not need the whole thing, but is good to have

2-3 cups of  water - room temperature ( use measuring that says “cups”)

1 tsp dry east ( I use “Bakers yeast” brand, gives me consistent results) 

1/2 tbsp sugar - I use brown packed sugar- it dissolves easier

1 tsp salt 

How it’s done:

In a big bowl, pour 2-3tbsp lukewarm water along with the yeast, sugar and 1 tbsp flour. Mix well, and leave to rise( get fluffy, can determine if it’s ready, when you push it with spatula, and it looks like a foam) .

When it fluffs, add the rest of the water ( room temperature) and mix, add flour 1 cup at the time and mix, this is so the dough doesn’t get too dense. Add the salt with the flour together. 

Everything I mix only with the spatula, until the flour absorbs all the liquid . The dough should be still soft and sticky, but it has to stay in shape at the end .

Cover with a lid and leave in a cold place overnight ( can use fridge). Have to get it in a warmer room about 2-3 hours at least before frying, for the dough to relax. 

Pull the dough on the edges and flop it 5-6 times, to shape a round ball. Do not press! Just stretch and flop. Then just leave it in room temperature . 

It is ready for frying when it expands about twice it’s volume, and has some bubbles on the surface. 

Pour cooking oil in a pan , filling it 1/3, and heat it.

Then pull with one hand some dough, and with the other hand snip the dough to make small ball. 

I make a few of those prior to frying onto an oiled surface( a flat wide plate will do), so the dough relaxes, and they are easier to stretch. Then one by one stretch them and place in the pan, make sure the oil is hot enough. 

Use a spoon to splash gently hot oil during the frying, this makes them extra fluffy. 

When you flip them, use both- spoon and fork

Dust them with powder sugar, or any other topping you like 

Enjoy!