How to make
This is a dough recipe for mekitsi, that does not turn out greasy, as it does not retain fat when fried.
Heat the milk slightly, add the dry yeast, sugar and 1-2 tbsp. of the flour and leave it to activate the yeast.
Sift the flour, add the salt and sour cream with the soda that has foamed up in it. Stir and add the yeast with the milk and sugar.
Knead a medium soft dough, using one tablespoon of oil when kneading, until the dough absorbs all three spoons and becomes smooth.
Leave it for about an hour before frying the mekitsi, or put it in a bag in the refrigerator for the next day. You should use a larger bag, which is taken out at least 15 minutes before frying, in order for the dough to get to a room temperature.
Do not knead the dough again, break it into balls (the size of a tangerine), stretch them out by hand, make a hole in the middle and fry them in hot oil.
The mekitsi are as soft as sponge cake and most of all - they are not greasy!
Good start to the day!
