Crnogorski Priganice

Introduction to Crnogorski Priganice

Crnogorski Priganice, a cherished dish from Montenegro, are delightful fried dough balls that have been enjoyed for generations. Originating in the Balkan region, these treats are known for their simple ingredients yet rich flavor. Traditionally served during festive occasions and family gatherings, they are similar to doughnuts but without a hole. Some historical accounts suggest that the recipe for flour-based fried foods traveled to Montenegro through trade routes and has since become a staple in Montenegrin cuisine.

The name "Priganice" comes from the word "prigati," meaning to fry, indicating the fundamental cooking method of this delectable dish. What makes Crnogorski Priganice special is their versatility—they can be served sweet with honey or jam or savory with cheese or kaymak.

Ingredients

• Flour - 500g
• Yeast - 1 packet (around 7g)
• Sugar - 1 tablespoon
• Salt - 1 teaspoon
• Water - 250ml, warm
• Milk - 100ml, warm
• Egg - 1
• Oil - for frying
• Honey or jam for serving

Preparation

Begin by preparing the dough, which is the most crucial step in making Crnogorski Priganice. First, in a bowl, dissolve the yeast and sugar in the warm water and let it sit until it becomes frothy, indicating that the yeast is active. This should take about 5 to 10 minutes.

In a large mixing bowl, combine the activated yeast mixture with the milk and egg, and mix well. Gradually add the flour and salt to the mixture. Stir until the dough is smooth and elastic. It should be sticky, but not too sticky that it cannot hold shape. Cover the bowl with a damp cloth and let it rest in a warm place for about an hour, or until it doubles in size.

Cooking Process

Once the dough has risen, it's time to form and fry the dough balls. Heat a generous amount of oil in a deep frying pan to about 175°C (347°F). You can check the temperature by using a kitchen thermometer or by dropping a small piece of dough into the oil; it should sizzle and rise to the top.

Using a tablespoon dipped in oil (to prevent sticking), scoop up portions of the dough and carefully drop them into the hot oil. Fry the priganice in batches to avoid overcrowding the pan, turning occasionally, until they are golden brown and cooked through. Each batch should take about 3 to 5 minutes.

Once fried, remove the priganice from the oil and let them drain on paper towels to remove any excess oil.

Cooking Time

The preparation and frying of Crnogorski Priganice should take approximately 1 hour for rising and 20 minutes for cooking. For more accurate timing, consider using a cooking timer.

Serving Suggestions

For a traditional serving experience, arrange the hot Crnogorski Priganice on a platter with bowls of honey, jam, cheese, or kaymak alongside. Encourage guests to dip them in their choice of topping for a delightful mix of flavors. These treats make for a delightful breakfast or snack, paired perfectly with a hot cup of tea or coffee.

Enjoy the warm, fluffy inside with a satisfying outer crisp, and appreciate the rich cultural heritage and simple joy that a plate of priganice brings.