How to make Petulla (Fried Dough)

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Nothing brings back childhood memories like the taste of petulla, excitingly waiting for my mom to finish making them so we can gobble them up!

These are traditional Albanian treats, passed down by generation….every family has their own recipes and how to make them….I may be biased here but I think my moms are the best.

My Grandfather liked them sweet, with sugar or honey, my grandmother likes them with feta. I like them both ways, but I add cinnamon to my sugar.

Petulla with Cinnamon Sugar

 

What you will need:

  • 2- 1/2 cups flour*
  • 1/2 cup warm milk
  • 1 cup warm water
  • 1 tbsp yeast
  • 1 egg
  • 1/2 tsp sugar
  • a pinch of salt
  • oil for frying

In large bowl, mix yeast, milk, and sugar with wooden spoon, add in the egg, flour and pinch of salt.

Mix together with wooden spoon or your hand , mix until it becomes a sticky dough, make sure you work the dough good enough. The dough for petulla is not like pizza dough, it’s not firm…instead it’s sticky and gooey.

When dough is formed, cover with cling wrap and cover with towel.

When dough doubles it’s ready to fry.  You will notice a lot of bubbles, that’s good, mix the dough to allow the air out.

In a pot heat some oil, the amount is in the photo to give you an idea how much oil you need.

Make sure the oil is hot enough for frying otherwise the dough will soak up too much oil. I leave it on medium heat, you want to be careful when frying.

To test it add a small ball of dough to the oil, if it fry’s and bubbles around dough and browns its ready.

The dough is sticky so you need to wet your hands with water,when pulling the dough to form the petulla, that takes some skill as you cannot get any water in the oil.

Have a plate covered with paper towel ready, to place the petulla’s when done cooking, to soak up some oil before serving.

Serve sweet or salty, either way they’re delicious!

*If the dough is too thin and not like in the picture add another 1/4 cup flour./whenfetametolive

 

flour
The flour, egg, yeast, milk, and water
texture of dough
This is how the texture of the dough should be
test dough
This is the amount of oil you need, this was the test little ball of dough to see if the oil was hot enough
fried dough
Frying the petulla
Petulla with Feta and Olives
Petulla served with feta cheese and olives
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