Mekitsi (Bulgarian doughnuts) with yogurt

Description

1 In a bowl, dissolve the dry yeast with sugar in the warm water. Leave them in a warm place for 5 minutes. To speed up the process, you can preheat the oven to 50 degrees, place the bowl inside, and then turn off the oven. During this time, quench the baking soda in the yogurt. You can knead the dough by hand or in bread maker.

If you use bread maker:

2 Pour in the bread form the water with yeast and sugar, yogurt with baking soda, egg and olive oil, then add the flour and salt. Run a pizza dough program (about an hour and a half). After it's ready, run for 1-2 minutes again the bread maker, so that the dough can become a ball again and remove it more easily from the bread form.

If you knead the dough manually:

2 To the water with dry yeast and sugar, add the yogurt with soda, the egg and olive oil. Stir. In another bowl, place the flour with the salt. Add the liquid ingredients to it. Knead soft and slightly sticky dough. Put in an oily bowl, cover with a towel and allow to rise about an hour and a half. To speed up the process, you can preheat the oven to 50 degrees, then put the dough in it and turn the oven off.

3 I prepare the dough in the evening so can be ready in the morning. If you do the same, you can put the dough in the refrigerator in a large and oily bowl. Cover with stretch film. In the morning it will look like this:

4 Knead the dough again. Add the frying oil to a pan and heat on medium heat. With oily hands, tear a small ball from the dough and pull it as thin as possible with your hands. Fry on both sides until golden.