Lies

Name: Lies
Ingredients: 1 egg 3 tablespoons of granulated sugar a pinch of salt 200 g plain yogurt 450-500 g white flour type 00 1 teaspoon baking soda oil (for frying) powdered sugar (for dusting)

Minciunele are a type of doughnut I make when the kids ask for something sweet, and I have yogurt and a few basic ingredients at home. I've prepared the recipe before, but I hadn't had the chance to photograph it. The dough is made simply, without yeast, rolled out, cut, and twisted before frying. In the end, the minciunele are dusted with sugar and served while fresh. Quick Info Preparation time: about 40 minutes, of which 30 minutes for the dough to rest Cooking time: not specified exactly; minciunele are fried in oil on both sides Total time: depends on the number of batches fried and the quantity obtained Servings: number not specified; varies depending on the thickness of the dough and the size of the pieces Difficulty: easy Recipe type: fried doughnuts, homemade dessert Ingredients 1 egg 3 tablespoons of granulated sugar A pinch of salt 200 g plain yogurt 450-500 g all-purpose flour type 00 A pinch of baking soda Oil for frying Powdered sugar for serving Optional, for a more aromatic taste: essence and grated orange peel, as used in the original mentioned version. The amount is not specified. Preparation method 1. Put the egg in a bowl together with the granulated sugar and salt. Mix well until the sugar starts to dissolve and the mixture becomes more fluid. 2. Add the plain yogurt and mix until incorporated. If you choose to use essence and grated orange peel, add them at this stage. 3. Mix the flour with the baking soda, then start adding them gradually to the bowl. Do not add all the flour at once. Incorporate a little at a time until you get a non-sticky dough. 4. The amount of flour can vary between 450 and 500 grams. If the dough is too soft or sticky, add more flour gradually. It is important to keep it easy to work with, without becoming excessively hard. 5. Cover the bowl with plastic wrap and let the dough rest for about 30 minutes. 6. After resting, divide the dough into several pieces. Work each piece separately to roll it out more easily. 7. Roll out a piece of dough with a rolling pin, then cut it to form a rectangle. The thickness is not specified in the original recipe, so roll the dough out enough to be cut and shaped easily. 8. Cut the rectangle vertically into strips. Each strip should be scored in the middle. 9. Take one end of the strip through the cut in the center and twist it gently. Repeat the process with the remaining dough. 10. Place oil in a deeper pan and let it heat up. When ready, add the minciunele, without overcrowding the pan. 11. Fry them on both sides until golden brown. The exact time depends on the thickness of the dough and the temperature of the oil, so watch their color during frying. 12. Remove the minciunele onto a paper towel to absorb excess oil. 13. After draining, dust them with powdered sugar and serve. Why I make the recipe often The dough is prepared quickly and does not require yeast or a long rising time. The yogurt makes it easy to mix, and the shape of minciunele is achieved without complicated processes. It is a practical recipe for moments when a fried dessert is requested and you already have flour, eggs, yogurt, and sugar at home. Tips and variations Tips Add the flour gradually, as the required amount may vary. If you add too much at the beginning, the dough may become hard and more difficult to roll out. Do not skip the resting period of about 30 minutes. The dough settles and becomes easier to work with. The oil needs to be hot before adding the minciunele. If it is not hot enough, they may absorb more oil. If it is too hot, they may brown quickly on the outside. Fry the minciunele on both sides and remove them onto a paper towel immediately after they are ready. Substitutions The recipe uses plain yogurt, without specifying a particular fat percentage. Since it directly affects the dough's structure, it is not advisable to replace it with a thinner liquid without adjusting the flour amount. All-purpose flour type 00 is the recommended flour in the recipe. If you use another type of flour, you may need a slightly different amount to achieve a non-sticky dough. Variations For flavor, essence and grated orange peel can be added to the dough, as mentioned in the specified version. Since the source does not specify quantities, these are used according to preference. The shape of the minciunele can vary depending on the size of the rectangles and strips. The important thing is that each strip has a score in the middle through which one end should pass. Serving ideas Minciunele are dusted with powdered sugar after frying. They can be served plain while fresh. The powdered sugar is added at the end, not in the dough, so the surface remains lightly covered after draining the oil. Frequently asked questions Why is baking soda added to the dough? Baking soda is used in small amounts, along with the flour. The recipe does not specify activating it separately, so it is mixed directly with the flour before being added to the mixture of egg, sugar, and yogurt. How can I tell if the dough has the right consistency? The dough should be non-sticky and firm enough to be rolled out with a rolling pin. If it is too soft, add a little more flour. It is better to add it gradually than to overload the dough from the start. How long do the minciunele fry? The original recipe does not specify an exact time. They are fried on both sides until golden brown. The duration depends on the thickness of the strips and how hot the oil is. Can I skip the twisting of the dough? The cut in the middle and passing one end through it are the steps that give the specific shape to the minciunele. If you want to keep the recipe's shape, it is best not to omit this step. Why are they dusted with powdered sugar at the end? Powdered sugar is used for serving and is added after the minciunele have been fried and drained. This way, it remains on the surface and does not get lost during frying. Nutritional values The values are estimated and cannot be exact, as they depend on the amount of oil absorbed, the final weight of the minciunele, and how much powdered sugar is used. For an estimated serving of about 100 g of fried minciunele: Calories: approximately 300-380 kcal Protein: approximately 6-8 g Carbohydrates: approximately 45-55 g Fats: approximately 10-17 g Fiber: approximately 1-2 g The greatest variation occurs in fats and calories, depending on how much oil remains in the product after frying. The powdered sugar added at the end slightly increases the amount of carbohydrates and calories. Storage and reheating Minciunele are best when freshly fried, after being drained and dusted with sugar. The recipe does not specify a special method for storage or reheating. If any remain, keep them in a covered container at room temperature and consume them as soon as possible, as they may lose their texture after storage. Reheating is not detailed in the recipe, and additional frying may make them drier.

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