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Turkish Breakfast PİŞİ Recipe | Turkish Fried Dough
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Hello! It is Burak's time to shine! If you remember our breakfast video, we promised you some of the recipes we haven't given yet, here is one of them pişi fried dough balls perfect for a complete Turkish breakfast. These are so fluffy on the inside but crunchy on the outside. We fry them in high temperatures, so they don't soak up the oil and they turn out light and non- greasy. When you try it, you will see how perfect they are. Let us know on the comments if you try our pişi. And like and comment if you want to see our dear Burak give you more baking videos on the channel. He is our baking expert after all. Bon appetite everyone!
Ingredients:
1 cup milk, 250 ml
1 cup water, 250 ml
2 tablespoons sugar
1 heaped tablespoon instant yeast
1 teaspoon salt
700 g flour, 5 cups
Sunflower oil for frying
Recipe:
● Mix the milk, water, and sugar in a bowl. It shouldn’t be hotter than 42°C (107°F). It should be warm enough to activate the yeast.
● Add the yeast and stir until it dissolves. Make sure you are using a wooden spoon or a spatula, because yeast is made of living organisms, and materials such as steel might affect the yeast activity badly.
● Then add the flour and knead with your palms rolling the dough back and forth until you have an elastic and smooth dough. Kneading with palms will help to wake up the gluten faster.
● After kneading about 8 minutes, put the dough into a bowl and cover with a damp cloth and let it rest for about half an hour at room temperature.
● After half an hour, flour your counter and put the dough on it.
● Gently press on the dough to expand it and roll like a sausage.
● Divide into roughly 20-25 equal pieces and shape them into balls. Each should be around 50-60 grams. Try not to press too much and don’t take the air out of the dough.
● Let them rest for another 20 minutes covered with first a dry and then a damp cloth on top.
● After resting, oil your hands, and with your fingers, make an indentation in the centre of each ball, and go and pierce all the way through.
● Expand the hole with your fingers and fry them until they turn into golden brown -around 4 minutes. Do not flip them until one side gets the colour.
● For the pişi to preserve its crispness, once taken out of the pan, it is best to place it in a sieve to let the excess oil drip.
● Enjoy your simple, delicious, and fluffy pişi with cheese, tomato or with chocolate spread and of course a glass of tea!
To follow what is happening in our kitchen and cooking school;
Ingredients:
1 cup milk, 250 ml
1 cup water, 250 ml
2 tablespoons sugar
1 heaped tablespoon instant yeast
1 teaspoon salt
700 g flour, 5 cups
Sunflower oil for frying
Recipe:
● Mix the milk, water, and sugar in a bowl. It shouldn’t be hotter than 42°C (107°F). It should be warm enough to activate the yeast.
● Add the yeast and stir until it dissolves. Make sure you are using a wooden spoon or a spatula, because yeast is made of living organisms, and materials such as steel might affect the yeast activity badly.
● Then add the flour and knead with your palms rolling the dough back and forth until you have an elastic and smooth dough. Kneading with palms will help to wake up the gluten faster.
● After kneading about 8 minutes, put the dough into a bowl and cover with a damp cloth and let it rest for about half an hour at room temperature.
● After half an hour, flour your counter and put the dough on it.
● Gently press on the dough to expand it and roll like a sausage.
● Divide into roughly 20-25 equal pieces and shape them into balls. Each should be around 50-60 grams. Try not to press too much and don’t take the air out of the dough.
● Let them rest for another 20 minutes covered with first a dry and then a damp cloth on top.
● After resting, oil your hands, and with your fingers, make an indentation in the centre of each ball, and go and pierce all the way through.
● Expand the hole with your fingers and fry them until they turn into golden brown -around 4 minutes. Do not flip them until one side gets the colour.
● For the pişi to preserve its crispness, once taken out of the pan, it is best to place it in a sieve to let the excess oil drip.
● Enjoy your simple, delicious, and fluffy pişi with cheese, tomato or with chocolate spread and of course a glass of tea!
To follow what is happening in our kitchen and cooking school;
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