Name: Uštipci od testa
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 18 small uštipci; 6 servings of 3
Cuisine: Serbian cuisine
Ingredients: 500 g plain wheat flour; 7 g instant dry yeast; 10 g granulated sugar; 7 g fine salt; 150 ml whole milk — lukewarm; 250 ml lukewarm water; 100 g whole egg — about 2 large eggs, beaten; 20 g sunflower oil — for the dough; 800 g sunflower oil — for deep-frying

Yield 18 small uštipci; 6 servings of 3

Preparation time 15 minutes

Cooking time 20 minutes

Passive time 30 minutes

Ingredients ↓

Overview

Uštipci od Testa — Soft Spoon-Fried Yeast Dough

Uštipci od testa are small fried pieces made from a soft yeasted dough that is portioned by spoon rather than rolled out. Unlike dough that is rolled and cut before frying, this mixture contains milk and egg, remains noticeably softer and wetter, and goes straight from the bowl into the oil. Its irregular shape is part of the preparation rather than a defect; small ridges and uneven edges become especially crisp while the interior stays tender.

The dough should be thick enough to hold soft ridges but loose enough to release from a spoon. Flour gives structure, while egg and milk add richness and tenderness. Water keeps the mixture from becoming heavy, and a modest amount of oil in the dough softens the crumb. The yeast needs only a short rise because each portion is small and does not have to support a tall loaf-like structure.

Portion size is more important here than perfect shape. A large spoonful can brown outside while leaving a wet band in the centre, whereas a modest scoop expands quickly and cooks at roughly the same pace from edge to middle. Keeping the frying oil close to 177 °C gives the dough enough heat to puff while preventing the outer ridges from becoming dark before the core is set.

The finished uštipci should feel light for their size, with a deep-golden exterior and a cooked, bread-like centre rather than a custardy or raw dough line. Because the mixture contains egg, tasting the raw batter is not appropriate. Doneness is judged after frying by the cooked interior, not by the colour of the crust alone.

Like many Balkan fried-dough preparations, uštipci can sit comfortably beside savoury dairy foods or sweet preserves. Serving them promptly is preferable because the high-moisture centre sends steam into the crust as the pieces cool. If several batches are needed, a rack keeps air moving around the first batch while the rest are fried.

Practical

ServingServe uštipci while warm, after draining well. Their richer dough works with yogurt, white cheese or other savoury accompaniments, but also with preserves. Because the pieces are small, allow the first batch to cool only briefly while the remaining batches fry.
Make aheadThe mixed dough can rise in the refrigerator for several hours if tightly covered. Bring it toward cool room temperature before frying so the yeast becomes active again and the centre does not enter the oil refrigerator-cold.
Storage and reheatingUštipci are best on the day they are fried. Once completely cool, refrigerate them in a closed container for up to 3 days. Rewarm in a 180 °C oven until hot; dry oven heat preserves the crust better than covered microwave reheating.

Ingredients

Dough

500 g plain wheat flour
7 g instant dry yeast
10 g granulated sugar
7 g fine salt
150 ml whole milk — lukewarm
250 ml lukewarm water
100 g whole egg — about 2 large eggs, beaten
20 g sunflower oil — for the dough

Frying

800 g sunflower oil — for deep-frying

Directions

Make the soft dough

Mix the liquid baseIn a large bowl, whisk the beaten 100 g whole egg with the 150 ml lukewarm milk, 250 ml lukewarm water, 10 g sugar, 7 g instant yeast and 20 g sunflower oil. Mix for about 5 minutes in total, until the yeast and egg are evenly dispersed.
Beat in flour and saltAdd the 500 g flour and 7 g salt. Beat with a sturdy spoon or dough whisk for about 10 minutes. The mixture should be a thick, sticky, scoopable dough that holds soft ridges; it should not become firm enough to roll.
Let the dough riseCover the bowl and leave the dough for 30 minutes. It is ready when the surface is bubbly and the volume has clearly increased.

Portion and fry

Scoop and fryHeat the 800 g sunflower oil in a deep saucepan to 177 °C. Keep the scoop and any nearby utensils dry. Drop modest, similarly sized spoonfuls gently into the oil and fry in batches for about 20 minutes total, turning for even colour. Each uštipak should float, expand and become deep golden, with no wet dough line in the centre. Allow the oil to recover to 177 °C before adding the next batch.

Practical

Substitution

Milk may be replaced with the same amount of plain unsweetened yogurt only if the dough is loosened carefully with the listed water; the crumb becomes tangier and slightly more tender. A baking-powder uštipak is a different preparation and is not a direct yeast substitute.

Nutrition

Serving size3 uštipci
Calories480 kcal
Carbohydrates67 g
Protein11 g
Fat18 g
Fibre2 g
Sodium490 mg

These figures are approximate; ingredient brands, exact portioning and, for fried dough, retained oil can change the final values.

Allergens and food safety

Wheat/gluten, egg and milk. Fryer cross-contact depends on previous oil use. Raw egg is present in the dough, so do not taste the uncooked mixture. Deep-frying oil presents a burn and fire hazard; keep the pan stable and never add wet utensils to the oil.

Result: Small, irregular uštipci with crisp ridges, a deep-golden surface and a tender egg-and-milk crumb.

Key: Keep the dough scoopable rather than rollable, portion it consistently and let the oil recover to 177 °C between batches.