Yeast needs some time for rising – something to take into account. Otherwise the recipe is straightforward and early birds will really appreciate it.
By April 20, 2014Published:
[ezcol_1third] [caption id="attachment_2822" align="aligncenter" width="300"] Oladi [/caption] [/ezcol_1third] …
- 2 cups warm milk
- 1/2 tablespoons active dry yeast
- 3⅓ cups flour
- 4 tablespoons sugar
- 2 eggs lightly beaten
- 4 tablespoons oil
- 1/4 teaspoon salt
- oil (for pan frying)
- In a large bowl mix the milk, yeast and flour. Cover the bowl with cling film and put in a warm place (for example a warmed up oven) for 30-50 minutes for the dough to rise.
- After the dough has rested and doubled in size, mix in eggs, oil, sugar and salt.
Cover and repeat rising time, once again until the dough doubles.
- Heat a few tablespoons of oil in a nonstick frying pan on medium heat.
Place a bowl with water next to the bowl of dough.
- Dip the spoon into the prepared water and gently scoop the dough and place into the frying pan. Repeat, dipping the spoon for each scoop into the water to prevent the dough from sticking to it.
- Fry both sides until golden and drain on a paper towel.
Serve with sour cream, jam or berries.
Cooking ideas: You can also add chopped apples, berries or nuts to the oladi when you are mixing in eggs, oil, sugar and salt.