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Doughnuts with kaymak (clotted cream) and Zlatiborac budim sausage

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2-3 portions:

  • 100 g of Zlatiborac budim sausage
  • ⅓ of a fresh yeast pack
  • 2.5 dl of water
  • ½ teaspoon of sugar
  • 400 g of flour
  • 1 teaspoon of salt
  • 150 g of kaymak (clotted cream)
  • Oil for frying

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Doughnuts with kaymak (clotted cream) and Zlatiborac budim sausage

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Preparation: Merge the lukewarm water, sugar and yeast in a cup and mix them well. Leave it for 20 minutes in order for yeast to grow.
Take a deep bowl and mix flour, salt and a tablespoon of oil and add prepared yeast. Knead the dough until it becomes smooth and compact. Cover the dough with a clean cloth and leave it in a warm place for half an hour to rise.
When dough is ready, roll it out on a surface covered with flour and cut it into desired shapes. Fry them in a deep, well heated oil. After frying, put doughnuts on a paper towel in order to drain excess oil.
Doughnuts should be served while hot with sour cream and Zlatiborac budim sausage.

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