Bosnian Fried Dough Balls with Honey and Jam

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Bosnian fried dough balls are a beloved Balkan breakfast treat made from a soft yeasted dough, fried until golden and pillowy. Traditionally served hot with powdered sugar, golden honey, tangy sour cherry jam, and a generous spoonful of kaymak (Bosnian clotted cream) for an indulgent start to the day.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 26 gFat
• 8 gSaturated Fat
• 54 gCarbs
• 2 gFiber
• 18 gSugar
• 10 gProtein
• 480 mgSodium
• 165 mgPotassium
• 95 mgCalcium
• 2.5 mgIron
• 1 mgVitamin C
• 160 mcgVitamin A

Ingredients

For the dough

• 3 1/2 cups (440 g) all-purpose flour
• 1 packet (7 g) active dry yeast
• 3/4 cup (180 ml) warm whole milk, about 110°F
• 2 tbsp granulated sugar
• 1 tsp fine sea salt
• 2 large eggs, room temperature
• 3 tbsp plain whole-milk yogurt
• 3 tbsp unsalted butter, melted and slightly cooled

For frying and serving

• 4 cups (about 1 L) sunflower or vegetable oil, for frying
• 1/2 cup powdered sugar, for dusting
• 1/3 cup wildflower honey
• 1/3 cup sour cherry jam (or apricot)
• 1/2 cup kaymak or clotted cream

Directions

1. In a small bowl, stir the warm milk, yeast, and 1 tablespoon of the sugar together and let stand for 5 to 8 minutes, until foamy and fragrant on top.
2. In a large mixing bowl, whisk together the flour, remaining 1 tablespoon sugar, and salt. Make a well in the center and pour in the yeast mixture, eggs, yogurt, and melted butter.
3. Stir with a wooden spoon until a shaggy dough forms, then turn onto a lightly floured surface and knead for 6 to 8 minutes, until smooth, soft, and slightly tacky.
4. Shape the dough into a ball, place in a lightly oiled bowl, cover with a kitchen towel, and let rise in a warm spot for 45 to 60 minutes, until nearly doubled in size.
5. Punch down the dough, divide it into 20 equal pieces, and roll each between your palms into a smooth ball. Cover with the towel while you heat the oil.
6. Heat 2 inches of oil in a heavy-bottomed pot to 350°F (175°C). Fry the dough balls in batches of 5 to 6, turning often, for 3 to 4 minutes total, until deep golden brown and cooked through.
7. Lift the fritters out with a slotted spoon and drain on a plate lined with paper towels. Keep warm in a 200°F oven while you fry the remaining dough balls.
8. Serve the fritters immediately, dusted with powdered sugar and arranged on a platter with small bowls of honey, jam, and kaymak for dipping and spooning.

Cook’s Notes

• Use a thermometer to keep frying oil steady at 350°F; too cool and the fritters absorb oil and turn greasy, too hot and they brown before the centers cook.
• Always fry a single test ball first to dial in temperature and to taste the seasoning before committing the whole batch.
• Don't overcrowd the pot, or the oil temperature will drop and you'll lose the airy, pillowy interior that defines a good uštipak.
• Traditional Bosnian pairings are sour cherry (višnja) jam and kaymak; apricot jam and mascarpone are excellent substitutes if those aren't available.
• Eat these the moment they come out of the oil for the best contrast of crackly crust and cloud-soft middle; they lose their magic as they cool.

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