Buhtichki

Name: Buhtichki
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 Eggs; 250 grams Yogurt; 1 teaspoon Baking Soda; 1 tablespoon Sugar; 1 pack Vanilla; 1 teaspoon Rakia; 1½ cups Sifted Flour; 500 milliliters Vegetable Oil

35 min·67 ViewsTranslated

Flora Petrova

352 Recipes

Adding a little alcohol (rakia in this case) lowers the surface tension of the dough and speeds up the evaporation of moisture during frying. This leads to faster crust formation, which limits the absorption of fat. Therefore, the buhtichki absorb less oil, without affecting the taste, as the alcohol evaporates at high temperatures.

Allergens

Vegetarian

Pescatarian

1,310kcal

4 Portions · 883 g

Protein

39 g

Carbohydrates

132 g

Fat

65 g

Fiber

9 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

4

g

Eggs2
Yogurt250 grams
Baking Soda1 teaspoon
Sugar1 tablespoon
Vanilla1 pack
Rakia1 teaspoon
Sifted Flour1½ cups
Vegetable Oil500 milliliters

Preparing the Dough

1
In a bowl, mix the yogurt and baking soda and let them fizz briefly. This ensures that the baking soda is evenly activated before mixing with the other ingredients.
2
To the frothed yogurt, add the eggs, sugar, vanilla, and rakia. Mix the mixture with a mixer until smooth and homogeneous.
3
Add the sifted flour gradually, in parts, stirring constantly. This avoids lumps and controls the consistency.
4
The final dough should be soft and sticky. This is the desired result — do not add extra flour, because the buhtichki will become tough.

Frying

5
In a small pot, heat vegetable oil over medium heat. Practical guide: level 6 out of 9. A lower temperature will soak them with fat, and a higher one will brown them on the outside and leave them raw on the inside. Cover the dough with a cloth while waiting for the oil to heat up.
6
Using a spoon, drop the dough directly into the heated oil. Due to its soft consistency, this is the easiest and cleanest way to shape them.
7
During frying, the buhtichki will turn over by themselves when they are ready on one side. You don't need to touch or constantly monitor them — this is a good indicator that the temperature is correct.
8
Fry them until evenly golden and remove them onto kitchen paper.

Serving

9
Serve the buhtichki warm, sprinkled with powdered sugar, with jam, or with cheese — according to taste.

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