Скачать или смотреть Puffy, Non-Oily Pishi: Master the Turkish Fried Dough Recipe | Professional Kneading Technique

Welcome to Culinary Compass! Today, we are diving deep into the art of making perfect Pishi (Turkish Fried Dough). This yeast-leavened treat is a staple of Mediterranean and Turkish cuisine, known for its incredible lightness and airy texture. Unlike many fried doughs, this Pishi recipe is designed to minimize oil absorption, resulting in a crispy exterior and soft, cloud-like interior.

Mastering Pishi relies on two critical techniques: the unique method of 'beating' the dough during kneading to develop gluten and softness, and ensuring the frying oil is perfectly hot. We guide you step-by-step through achieving that wonderfully soft, beautiful dough texture crucial for bread, baslama, and Pishi. We also share the vital tip for preventing that undesirable yeasty taste by properly 'punching down' the dough after the first rise.

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The Perfect Yeast-Leavened Pishi Recipe

*INGREDIENTS:*
5 cups All-Purpose Flour
1/2 packet Fresh Yeast (or 1 tbsp Active Dry Yeast)
1 teaspoon Salt
Approximately 1.5 cups Lukewarm Water (added gradually)
1/4 cup Vegetable Oil (for frying)

*INSTRUCTIONS:*
1. Combine 5 cups of flour and the salt on the edges of a mixing bowl. Make a well in the center.
2. Add the yeast and 1 cup of lukewarm water to the center well, dissolving the yeast thoroughly.
3. Gradually incorporate the flour and continue kneading, adding small amounts of water until a soft, slightly sticky dough forms.
4. *CRITICAL STEP:* Knead the dough vigorously by 'beating' it against the bowl for at least five minutes. This is essential for the Pishi's texture.
5. Cover the dough and let it rise at room temperature for approximately one hour until doubled.
6. Punch down the risen dough to release air (this prevents a yeasty smell/taste).
7. Transfer the dough to a lightly floured surface, shape it into a ball, and divide it into six equal pieces.
8. Roll the pieces into balls (or discs) and cover them, letting them rest for 10-15 minutes.
9. Gently shape each dough ball by hand or with a rolling pin into discs, making a small hole in the center to aid puffing.
10. Heat 1/4 cup of vegetable oil in a pan until properly hot. *The oil must be very hot (high heat) for best results.*
11. Fry the Pishi, flipping immediately as they puff up. Cook until golden brown on both sides. Serve warm.