Street breakfast

These breakfast take me back to my childhood, where my grandmother kneaded the dough in the evening and in the morning the whole house smelled of warm breakfast. Naturally, the best part is when in the morning the whole family gathered around the table and while eating some people started joking and teasing, and others still like the sleeping beauty (like me) hesitated between sleep and appetite.

Well, during my student years I bought from them and while I ate sweets I remembered those childhood years.

Here is the recipe for them.

Necessary products:

2 ½ h.h. hot water
1 tbsp salt
1 tbsp sugar
1 tbsp dry yeast
4 tsp flour

Method of preparation:

First: these breakfast are made from the previous day to the next, because they have to stay in the refrigerator for about 8 hours. I prepare the mixture the night before and in the morning I have the dough ready.

Second: choose a deep bowl, because after rising the dough will increase its volume at least 4 times.

And so. You make a well and pour hot water into it. Add all the dry ingredients and stir until a thick paste.
Once the dough is ready, cover the bowl with cling film and leave the dough in the refrigerator.
The difficulty of kneading the dough comes from the fact that it becomes quite sticky and does not lend itself to kneading. Don’t worry about that, because that’s exactly what the texture should be.
When you start to shape the breakfast, it is necessary to grease them with oil every time you form the breakfast.
Thin them with oiled hands and fry them in a greased bath in hot oil.
Place the finished breakfast on a napkin to drain off excess fat.
What happens: fluffy softies with a nice crispy crust.