Wallachian donuts
I don't know in which category I would classify them, because they can be served both as a warm and as a cold appetizer with various slices and cheeses, but also as a dessert, with jam… You decide!
Preparation steps
- Sift the flour, salt it and pour in the water, stirring, to get a medium-thick dough (thicker than pancake dough!)
- Add a tablespoon of grape brandy and continue to stir until bubbles form in the dough.
- Pour oil into a frying pan and add a tablespoon-two of lard and heat well.
- Using a caciol (a spoon, a deep large soup spoon!), Take out the dough and lightly pour it into the bowl. To prevent the dough from dragging, grasp the edges of the bowl with the dough as in the picture, and fry on both sides.
- When you take out the donuts, cover them with a cloth to soften them!
Serving
This is the simplest (and most delicious) version of the Vlach donut! Traditionally, in the Dalmatian hinterland, they are served with prosciutto and cheese at ceremonies. They are equally delicious with sweet additions. I now sweeten myself with Milica's strawberry jam :) And one more note: the most delicious are warm!
