Lakumy on kefir
Description
The recipe won't take much time. Lakums on kefir are a national dish of the Circassians. I really liked them—they are very tasty and go well with many foods. For example, I love lakums with cheese; they pair wonderfully with brie or processed cheese. They're also delicious with garlic and fresh herbs. Try my recipe. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Sift the flour through a sieve. Add yeast to it and mix well. Cut the margarine into cubes or small pieces, preferably without melting it, and rub it in. Place the margarine in a bowl, add the eggs, and mix until no pieces of margarine remain. In a glass, mix the kefir with a spoonful of sour cream, stir, and pour into the bowl with the other ingredients. Mix until smooth, then add the flour.
- 2
Step 2
Cover the finished dough with a lid, plastic wrap, or a towel and place it in a warm spot to let it rise. This may take some time. I usually leave it for about an hour, and in the meantime, prepare the surface for working with the dough. Place a small bowl with butter nearby. Sprinkle flour onto a clean countertop.
- 3
Step 3
Grease your hands with a small amount of oil and start kneading the dough. The dough should become very elastic and smooth, not sticking to the edges of the bowl or your hands. Once the dough is ready, roll it out to a thickness of about 1-2 cm (to your preference). After the dough is rolled thin, take a knife and cut it into equal small squares, 5x5 cm will be just right.
- 4
Step 4
Pour oil into a frying pan, saucepan, or small iron tray. Use plenty of oil, enough for deep frying. If you have a deep fryer, that's even better. Once the oil is hot, place the loukoums into it. Fry until the loukoums turn golden and puff up. Remove from heat and serve.