Pawaru-Grahmata

№ 47VIII. nodaļa

Uztekuļi

Yeast fritters with apple and rose water

  • Serves 6 (about 24)
  • about 2 hours, including rising
  • Melnraksts · vēl nav izmēģināts

1796Ustekkuli.

Modernizētslpp. 345–346 · PDF 359–360
6 porcijas

The book gives 18 eggs and no other amounts. We use 4 eggs, about a quarter of the batch; the rest of the amounts are ours.

Method

7 soļi
  1. If you use fresh yeast, crumble it into the lukewarm cream with a pinch of the sugar and leave for 10 minutes. Dried yeast goes straight in with the flour.
  2. Beat the eggs with the cream, melted butter, sugar, mace and salt. Stir in the yeast and enough flour to make a thick batter that drops heavily from a spoon: much thicker than pancake batter, but too soft to knead.
  3. Cover and leave in a warm place for 45–60 minutes, until bubbly and almost doubled (our addition).
  4. Peel and core the apples and cut them into rings 5 mm thick.
  5. Heat the fat 2–3 cm deep in a deep frying pan or wide saucepan to 170 °C.
  6. Drop heaped tablespoons of batter into the fat, well apart so they don't run together. If you use apple, press a ring into each one, or lay a ring on a spoonful of batter and cover it with a little more. Fry for 3–4 minutes on each side, until puffed, deep golden and cooked through: a skewer should come out clean. Keep the fat at 165–175 °C and top it up between batches, as the book says to keep plenty of butter in the pan.
  7. Drain on kitchen paper, sprinkle with rose water and dust with cinnamon sugar. Serve warm.

Notes

What the book says vs. what we added

the book beats 18 eggs with sweet cream and melted butter, adds sugar, mace, a little salt, yeast and enough wheat flour for a good thick batter, heats butter in a pan until brown, drops in the batter by spoonfuls so the pieces stay apart and come out round "like large apples", keeps plenty of butter in the pan, and takes them out when well risen and soft. An apple slice may go in the middle of each, and they are sprinkled with rose water, sugar and cinnamon. The rising time, amounts, temperatures and times are ours.

The name

uztekuļi comes from uztecēt, "to rise" (of dough); the recipe itself says to take them out when they have "risen well". They are close to Dutch oliebollen or German Apfelkrapfen.

Rising

the book gives no rising time and seems to let the batter rise in the pan. With modern yeast, an hour's rise first makes them lighter.

Browned butter

the book heats the butter until brown before frying. Whole butter heated that far soon burns, so fry in clarified butter or ghee (08-056); for a nutty taste, add a spoonful of browned butter to the batter. See 08-043 on safety with hot fat.

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