Coiled Beef Börek
Golden coils of thin yufka filled with seasoned minced beef, onion and green pepper.
Last updated:
Fried Breakfast Dough
Pişi
Puffy golden yeast dough with a crisp outside and a soft, airy center.
- Prep
- 20 min
- Cook
- 20 min
- Rest
- 1 hr 15 min
- Total
- 1 hr 55 min
- Servings
- 6
Ingredients
- 4 ¼ cups (500 g) Flour (wheat, plain, all-purpose), plus a little for shaping
- 2 ¼ tsp (7 g) Instant yeast (one US packet)
- 1 tsp Sugar (granulated)
- ½ tbsp Table salt
- 1 ½ to 1 ⅔ cups Water (lukewarm)
- 1 tbsp Yogurt (plain, unstrained) (optional)
- Sunflower oil, enough for a 1 ½-inch frying depth, as needed
Method
Mix flour, yeast, sugar and salt. Add the lower end of the measured water range and the yogurt if using. Knead for 8 minutes, adding remaining water gradually if needed.
The dough is soft, elastic and slightly tacky, not stiff or batter-like.
Cover and let rise in a warm place for 60–75 minutes, or until doubled.
Divide into 2 ¼–2 ⅔ oz pieces and shape into small rounds ⅜ inch thick. Make a small opening in the center if desired; keep unshaped dough covered.
Heat the oil in a deep heavy pan to 350°F, leaving generous headroom. Lower a few pieces carefully into the oil. Fry 2–3 minutes per side, turning once and maintaining the temperature.
The outside is evenly golden and a test piece has an airy center with no wet dough. Reduce the heat slightly if the outside browns too quickly.
Lift onto a rack or kitchen paper and serve warm. Keep water away from the hot oil and never leave the pan unattended.
Cooking guidance
Keep the dough soft and slightly tacky. Fry similarly sized pieces in small batches so the oil stays hot and the centers cook through.
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