Purzhenki (Bulgarian Fried Dough Puffs)

[Reconstructed — classic proportions, not from the source] This entry appeared in ИЗВЕСТНИ 1 as a photo only — a styled title page with a finished-dish photo — with no method text to import. The following is a faithful classic Bulgarian recipe for пърженки: small fried dough puffs, traditionally served warm, dusted with sugar and with white brine cheese (sirene) and fruit jam alongside.

1. Warm the milk until just lukewarm and stir in the yeast and 1 teaspoon of the sugar; let it stand 5–10 minutes until foamy.
2. In a large bowl combine the flour, the remaining sugar and the salt. Make a well and add the egg, the yogurt and the yeast mixture. Knead into a soft, slightly sticky dough. Cover and leave in a warm place for about 1 hour, until doubled in size.
3. Heat plenty of oil in a deep pan to about 170–180 °C. With oiled or wet hands, pinch off walnut-sized pieces of dough (or drop them in with a spoon) and fry a few at a time, turning, until puffed and golden on all sides, about 2–3 minutes.
4. Lift out with a slotted spoon and drain on paper towels.
5. Dust the warm пърженки generously with powdered sugar. Serve with crumbled white brine cheese (sirene) and fruit jam or honey.