How to make it
7 steps. Take it one step at a time.
Combine the warm milk, sugar, and yeast
In a small bowl, combine the warm milk, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
10 minWhisk the eggs and yogurt
In a large mixing bowl, whisk the eggs and yogurt until smooth. Stir in the brandy if using.
Gradually add the yeast mixture and the flour and salt
Gradually add the yeast mixture and the flour and salt to the egg mixture. Mix with a wooden spoon until a thick, sticky dough forms. The dough should be soft but not liquid.
Cover the bowl with a clean kitchen towel and let it rise
Cover the bowl with a clean kitchen towel and let it rise in a warm, draft-free place for about 30 to 45 minutes, or until doubled in size.
45 minHeat about 2-3 inches of vegetable oil
Heat about 2-3 inches of vegetable oil in a deep frying pan or pot to 350°F (175°C).
Using two spoons dipped
Using two spoons dipped in oil, scoop a small amount of dough and carefully drop it into the hot oil. Fry in batches to avoid crowding. Cook for 2-3 minutes per side until golden brown and puffed.
3 minUse a slotted spoon
Use a slotted spoon to remove the uštipci and place them on a plate lined with paper towels to drain excess oil. Serve warm.
A little kitchen wisdom
Traditionally served with kajmak (clotted cream), feta cheese, or ajvar for a savory snack, or with honey and jam for a sweet treat. Adding a splash of brandy or rakija to the dough prevents it from absorbing too much oil during frying.
