Mekitsi Tyrol

Submitted by enr on 05 Dec 2012
500 g flour
500 ml milk
50 g butter
3 eggs
1 tsp salt (in the original recipe is 1 tbsp)
2 tbsp sugar
2 tbsp brandy
sunflower oil for frying
Mekitsi Tyrol
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Egg whites are broken down into hard snow. A little bit of milk is warmed as it can melt the butter. Dosipva the remaining milk, salt (put 1 tsp) and sugar. Once dissolved add the egg yolks and brandy and mix well with tel. Gradually, by little with stirring, was added flour. After mixing all ingredients and obtain a smooth dough was added egg whites. Mix gently to not fall. For me, shaping the mekitsi when frying has changed from that in the original recipe. Something I like pouring with spoon. Received is shapeless and plump. I decided to use a large syringe for sweets. I put the wider tip florets. Became as tulumbichki, but thick and there was no danger to fry evenly and well inside. I changed to a crevice. So I liked it! Quietly formed a spiral, then started trying shaping loops, hooks, rods and such forms can think of one. In the heated sunflower oil pour the mixture - with a spoon or above. As fry on one side and turn on the other. Frying similar pasta / mekitsi, fritters / use a deep pot, more sunflower oil and leave space between them. So do not touch the bottom of the container, do not burn, swell and fry evenly. Serve as ordinary mekitsi - sprinkled with powdered sugar; cheese; honey; jam; syrup and the like. I filled them with honey from a dandelion.
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05 Dec 2012