Small golden fried dough balls puffed up light and airy, dusted with sugar and served as a sweet treat with tea.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Dissolve yeast in warm milk with a pinch of sugar and let it activate for ten minutes until foamy on the surface.
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2
Mix flour, sugar, and salt then add eggs, melted butter, and the yeast milk mixture to form a soft slightly sticky dough.
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3
Knead for eight minutes until smooth and elastic then cover and let rise in a warm place for one hour until doubled.
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4
Pinch off small walnut-sized pieces of dough and roll them into smooth balls between your palms.
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5
Deep fry in batches in hot oil at one hundred seventy degrees until puffed and golden brown, about three minutes each.
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6
Drain on paper towels and dust generously with powdered sugar while still warm then pile onto a serving plate.
Did You Know?
Pishme are the traditional sweet served at Turkmen weddings, piled into enormous mountains on the celebration table.
Chef's Notes
Equipment Tips
- deep pot for frying
- mixing bowl
- slotted spoon
Garnishing
powdered sugar
Accompaniments
green tea, honey
The Story Behind Pishme
Pishme are beloved fried dough sweets found throughout Turkmenistan, prepared for celebrations, holidays, and everyday tea time. The tradition of frying small dough balls is ancient across Central Asia and the Middle East, and the Turkmen version is distinguished by its light airy texture achieved through proper yeast activation and careful frying temperature control.
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