Miske

In this blog post, I would like to introduce you to another famous recipe from my country, called miske. Miske are a dessert, and the name could be literally translated into English language as ‘mouses’ because of their shape - round body and a long tail. But what are miske? They are actually just fried dough, and their taste is very close to the taste of a funnel cake. The preparation of miske could not be more simple - you only need a few ingredients, and they whole process only takes about twenty minutes.

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This is how a typical batch of miske looks like. A coat of powdered sugar on top makes them taste even better.

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Miske are soft and spongy on the inside, and they smell divine.

Ingredients

With this amount of ingredients, you will get 30 to 40 miske, which might sound a lot, but they are pretty small. Most of them will turn out bite - sized.

• One cup of all purpose flour
• One teaspoon of baking soda
• One teaspoon of vanilla extract
• Two large eggs
• Three tablespoons of sugar
• One plain white yogurt
• A pinch of salt
• A teaspoon of rum (optional)
• One liter of sunflower oil for frying

Preparation

Take a medium sized bowl and mix eggs and sugar until foamy. Then, slowly add the all purpose flour and mix again. Add, baking soda, a pinch of salt, rum (if you are using it) and vanilla extract and stir. Then, add the yogurt and mix well. Make sure there are no lumps in the mixture.

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And this is how the mixture for miske looks like before it is fried. Kinda gross, to be honest. But the final result is what matters.

Let the mixture rest for a few minutes. In the meanwhile, you can heat up the oil. How to test when the oil is ready? Simply drop a few drops of the miske mixture in it - they should turn golden brown immediately.

Once the oil is ready, take spoonfuls of the miske mixture and pour it in the hot oil. It only takes a few seconds for the miske to be ready. Make sure you turn them around at some point, so they are evenly golden brown on both sides.

When you take miske out of the frying pan, put them on a few layers of paper towels, and pat them dry with more paper towels. This way, you will also get rid of the excess oil. Wait a few minutes for the miske to cool down, and you are ready to eat them!

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This is how miske look like without any toppings. They look just like mini donuts, don't they?

Storage and serving suggestions

You can either eat miske plain, sprinkle them with powdered sugar (which is the most common way of serving) or dip them into Nutella for some extra sweetness. You can store them in an airtight container for up to three days, and they will taste just as good as they did on the first day.

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