Boiled dough Calories

Make yağda pişmiş hamur by mixing flour with water or milk, yeast, and salt, then kneading and letting the dough rise. Shape small portions and fry them in hot oil until golden on both sides; avoid crowding the pan.

Yağda pişmiş hamur can absorb excess oil when the frying oil is not hot enough or the dough is rolled too thin. Heat the oil properly, keep the pieces evenly thick, and drain the cooked dough briefly on paper towels.

Yes, yağda pişmiş hamur can be made without yeast, often with baking powder instead. The quick version needs no rising time, but it usually turns out denser and less bread-like than dough made with yeast.

Yağda pişmiş hamur may not puff if the yeast is inactive, the dough has not rested long enough, or the oil is too cool. Let yeasted dough rise until visibly expanded and fry a few pieces at a time.

A neutral oil with a high smoke point, such as sunflower or canola oil, works well for yağda pişmiş hamur. Use enough oil for even frying, but do not let it smoke, which can give the dough a burnt flavor.

Serve yağda pişmiş hamur with tea and familiar breakfast foods such as cheese, olives, tomatoes, or jam. Since the dough is fried, fresh vegetables or other lighter sides balance the meal well.

Yağda pişmiş hamur is usually a simple fried dough served plain or with savory breakfast foods, while doughnuts are commonly sweetened or topped with glaze and fillings. Recipes overlap, but their seasonings and usual serving styles differ.

Let leftover yağda pişmiş hamur cool, then keep it covered in the refrigerator. Reheat it in an oven or skillet to bring back some crispness; a microwave is faster but tends to make the dough soft.

Yes, you can freeze cooked yağda pişmiş hamur once it has cooled. Separate pieces with baking paper so they do not stick together, then reheat from thawed in an oven or skillet for a better texture.