Do you want donuts? Not quite familiar, but very, very interesting. They can be salty and sweet, with or without filling, they can be served with jam, or they can be served with cheese.
In Italy, such donuts are called petolle, Albanians cook petullas, but in Kosovo there is a dish with a name I do not understand, loop. If you dig a little deeper, I think you can find something else similar in the Balkans.
I suspect that the penetration of petolles and their transformation into petulls happened first in Albania - during the occupation of 1939-1943 years, and then they already went for a walk, and transforming depending on the possibilities and gastronomic preferences in regions.
Because petolles and petulls are made from yeast dough, but loops are already done without yeast. However, the general idea is very similar.
Today there will be a loop recipe - like a kind of light version without yeast.
We take:
- Five hundred grams of flour
- One hundred fifty grams of natural yogurt (sugar free)
- One egg
- Mineral sparkling water - 150 ml;
- Baking powder (see the instructions on your bag for how much flour is designed for)
- A teaspoon of salt
- Oil for deep frying or frying
How we cook:
It's generally easier than ever.
Knead the dough from all the ingredients so that it does not stick to the hands and the table.
roll it into a cake about 0.5 cm thick and cut diamonds or squares from it. And then we send them to a deep frying pan with hot oil. you can - fry, or you can - deep-fried, then as you wish.
In general, that's all. Due to the neutral taste, loops can be eaten with both salty and sweet additives. The structure of the dough, of course, differs from the petolle, the loops swell, but more due to the voids formed inside, and the petolle is still yeast donuts, and therefore softer.
But here, look what pattern can be traced: petolles in their recipe have only yeast, petulls - on the last stage, after the first rise of the yeast dough, soda is added to it (!!!), and there is no yeast in the loops generally…
In general, bon appetit!