A pişi is a fluffy ball of fried bread served with breakfast in Turkey. If you think there is nothing more comforting than soft warm bread, then wait until you try a pişi! It’s super indulgent and oh so delicious.
- 375g all-purpose flour (2 ⅔ cup)
- 1 tsp salt
- 5g instant yeast (1 ½ tsp)
- 185ml whole milk (¾ cup)
- frying oil (I used peanut oil)
- Make the dough. Place the flour in a large mixing bowl. Add the salt to one side and the yeast to the other. Gently heat the milk on the stove over medium heat until lukewarm. It shouldn’t be hotter than 43°C (110°F). Make a well in the flour and add the milk. Turn the mixture around with your fingers to pick up the ingredients from the side of the bowl. If you can’t gather all the flour, add a little bit of milk (1 tbsp at a time) and mix gently again until you form a dough.
- Knead the dough. Coat the work surface with a little bit of oil and tip the dough onto it. Knead for 10 min until you have a smooth ball of dough. You can add more oil to the work surface if the dough sticks too much while kneading. Place the dough in a large lightly oiled bowl and cover with oiled plastic wrap. Place the bowl in a warm spot. I like to heat the oven to 50°C (120°F) for a couple of minutes before turning the oven off and placing the bowl in there. Leave the dough to rise for 1h, or until doubled in size.
- Shape the pişi. Line a baking tray with baking parchment and lightly flour it (or use a clean working surface). Divide the dough into 6 equal pieces. Roll each piece of dough into a tight ball. With your finger, make an indentation in the center of each ball but don’t go pierce all the way through. Place them slightly apart on the prepared tray. Loosely cover the balls with a damp tea towel and leave to prove for a further 30 min. They only need to puff up a bit, not double in size.
- Fry! Line a plate with 2 layers of paper towels. Fill a pan no more than ⅓ full with the oil. Heat the oil over medium-high heat to 180°C (355°F). Fry batches of 2 to 3 pişi at a time for 5 min (turn them halfway through cooking). Carefully remove pişis from the pan using a slotted spoon, drain on the paper towels and serve immediately.
Turkish fried bread is best enjoyed the day it’s made. You can store any leftover in an airtight container at room temperature for up to 2 days but they will get drier.
- Serving Size: 1 pişi
- Calories: 449
Keywords: brunch ideas, turkish breakfast, breakfast platter, fried breakfast