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Perfect Priganice April 1, 2011

Posted by Paula Erbay in Desserts.
1 comment so far

The Vukoje-Polich Family Recipe as presented by Veronica and Georgia at ‘The Serbian Cooking Show”

The story and recipe was published in the September/October 2010 issue of Serb World USA magazine. It is copy written and appears here with their permission. For the story related to this recipe click here:  Table Talk ~ Priganice:  One Family’s Story

2 Tbsp. sugar
I cup flour
2 Tbsp. warm water
1/2 cup warm water
1 package of yeast (2 ¼ tsp active dry yeast)

Oil for frying
Finishing Touches:
I apple (Granny Smith or similar)
Granulated sugar to coat warm priganice

Mix sugar with 2 tablespoons warm water (110°F-115°F). Sprinkle one package of dry yeast over the top. Let the yeast absorb the water for about 1-2 minutes, then gently stir. Set aside for 5 minutes until foam or small bubbles appear on the surface. If bubbles do not appear, start over: either your yeast is not fresh or your water is too hot.

Stir 1/2 cup warm water and 1cup flour into the yeast mixture. Mix well and let rise until double in volume.

When dough is risen, heat oil in a pot for frying. While the oil is heating, cut the apple into small pieces (about ½” x ¾ “). Drop a piece of apple into the dough. Use two good-sized soup spoons to cover the apple piece with dough and shape into a large “doughnut hole.” Then drop the priganica into hot oil. Use one piece of apple in each priganica.

Deep fry in hot oil, turning to brown all sides (a few minutes at most). Let the priganice rest on a paper towel to absorb excess oil. Roll in sugar and eat when warm or the same day the priganice are cooked.

Note: One of my favorite cooking tips of the day came from Veronica when she said, I learned most of the nutrients in an apple are in its skin. So, I dont peel the apple for priganice anymore.

The priganice pot used by Veronica and Georgia at The Serbian Cooking Show” and featured in the article “One Family’s Story” is cast iron and measures 8″ across and 4″ deep. It has a capacity of about 2 quarts. It is very thick, very heavy, and very well seasoned.