Uštipci s Kajmakom
Puffy fried dough bites served with rich kajmak, often with cheese or cured meat.
- prep
- 1 h 15 min
- cook
- 15 min
- total
- 1 h 30 min
- serves
- 6
- level
- easy
Uštipci are puffy bites of fried yeast dough, simple enough to make with flour, yeast and water, but they're really a vehicle for kajmak, the rich clotted cream that goes on top.
They're eaten any time of day across Bosnia and Herzegovina, often alongside cheese or cured meat for a more complete, savory breakfast.
Part of our 20 best Bosnian recipes list.
method
Dissolve the yeast and sugar in the warm water or milk, and let sit for 5 minutes until foamy.
Mix the flour and salt in a bowl, then stir in the yeast mixture to form a soft, slightly sticky dough. Knead briefly until smooth.
Cover and let the dough rise in a warm spot for about 1 hour, until roughly doubled.
Heat oil for deep frying to about 180°C (350°F).
With oiled or wet hands, pull off small pieces of dough and flatten slightly, then drop carefully into the hot oil.
Fry for 2 to 3 minutes per side, until puffed and deep golden all over.
Drain on paper towels, and serve warm with a generous spoonful of kajmak, and cheese or cured meat alongside if you like.
chef's tips
- The dough should be soft and a little sticky, not firm; a stiffer dough makes denser uštipci that don't puff up as well in the oil.
- Kajmak is a specific clotted dairy product, not quite butter and not quite cream cheese; it's worth seeking out rather than substituting something else.