Pispalji ♥ ☼

Preparation steps

• I made them in two variants, these in step 1 are according to the original (from Zara's grandmother Radmila) with an egg .... In step 2 according to the recipe from aunt Ivona without eggs ♥ ☼ Pispalji I per kilo of flour, one egg, a little salt and a cube fresh yeast. Put the crumbled yeast in the chicory and pour one teaspoon of lukewarm water. When the yeast rises, shake it into a pre-prepared bowl with flour. Add a little salt and one egg. We mix everything together and add lukewarm water until it is smooth for the blood. When it ferments, we roll it into the desired shape. Fry them in a pan on boiling oil. After two or three minutes, he turned to the other side until he blushed. When they are done, sprinkle them with sugar.
• I roll one part into an elliptical (round ..cube shape) and put a little ham and cheese, fold it, squeeze it with my fingers and it is very fine on hot oil ..we don't sprinkle them with sugar.excellent quick breakfast or dinner.
• This is how Aunt Ivona from Zara makes them ... ♥ ☼ To grind Pispalji II Kvas (germ) into flour, add salt, mix oil and finally add lukewarm water. Knead into a ball so that the dough does not stick, ie it separates nicely from the walls of the bowl ... Make a ball of dough and leave it to rise for about 1-1.5 hours. Then roll out to a centimeter thick and cut into cubes and fry in hot oil.
• Here in the Gacka Valley, we call usčipak, oščipak..uštipak and ... and I have already put the recipe Lički uštipci before. and each village below has its own accent and name are all variations on the theme). By the way, I did two variants yesterday and this morning the third ... one is fuller ... the others are bloated and hollow and the third is a little crispier and all on the same topic ,,