I have made yogurt scovergi many times, especially when I want something simple for breakfast. I usually start in the morning and, with a little organization, they are ready quite quickly. I love that they come out fluffy and lightly flavored, without being too sweet. They pair well with plain yogurt or even with jam if you want something sweeter. It’s not a fussy dough and, with a little attention while frying, you won’t have major headaches.
Quick Info
Total time: about 1 hour 15 minutes
Preparation time: 20 minutes
Rising time: 45 minutes
Frying time: 10-15 minutes (for all)
Servings: 12 scovergi
Difficulty: easy
Recipe type: snack, breakfast
Ingredients
550 g pastry flour (plus a little more for rolling and dusting)
1 packet of dry yeast (7 g)
100 g sugar
3 egg yolks
1 Greek yogurt (400 g, cold from the fridge)
100 g butter
Vanilla
Grated orange zest
A pinch of salt
Vanilla powdered sugar (for dusting at the end)
Vegetable oil for frying (preferably non-hydrogenated palm oil, if you have it)
Method of preparation
1. Sift the flour into a large bowl. Make a well in the center and place the dry yeast there.
2. On top of the yeast, add the sugar, vanilla, grated orange zest, and egg yolks. Sprinkle the salt around the edge of the bowl, not directly over the yeast.
3. Melt the butter and, while it is still hot, pour the cold yogurt over it, directly from the fridge. Mix well. The mixture will reach a suitable temperature for the yeast (warm, not hot).
4. Pour this liquid over the ingredients in the bowl.
5. Start kneading the dough for about 5 minutes. The dough should be elastic and slightly soft, not too hard.
6. Sprinkle a handful of flour on top, cover the bowl, and let the dough rise in a warm place for about 45 minutes. It should double in volume.
7. After it has risen, turn the dough out onto a floured surface. Shape it into a log and divide it into 12 equal pieces as best as you can.
8. Take each piece and roll it into a round shape, about 14-16 cm in diameter. You can work directly on a lightly floured work surface to prevent sticking.
9. If you have a serrated comb (or a similar object), draw lines or patterns on the surface of each piece. This is not mandatory, but it gives a more interesting appearance.
10. Once you have shaped all the pieces, heat the oil in a deep pan. The oil should be enough to float the scovergi.
11. Fry each scoverg in turn. I started with the first one I rolled out. Fry over medium heat, not too high, so they don’t burn quickly on the outside. Turn them when they are golden brown on one side.
12. When they are ready, remove them to a tray or a dish lined with paper towels.
13. Dust with vanilla powdered sugar while still slightly warm.
Why I make this recipe often
Yogurt scovergi are quick, don’t require complicated techniques, and you don’t need hard-to-find ingredients. The dough always comes out soft and airy, and they puff up beautifully when fried. They are good both warm and cold, and go well with almost anything from yogurt to jams or even cheese.
Tips and variations
Tips
- Don’t fry over too high a heat, as they can burn on the outside and remain raw in the middle.
- Roll the scovergi not too thin; otherwise, they won’t be fluffy.
- If you feel that the dough is too sticky, add a very little flour, but don’t overdo it, so it doesn’t become heavy.
Substitutions
- Instead of palm oil, any neutral-flavored vegetable oil (sunflower, canola) will work.
- You can use any fatty yogurt; it doesn’t have to be Greek yogurt, but it shouldn’t be too liquid.
Variations
- For a different flavor, you can replace the orange zest with lemon.
- If you don’t have a comb for shaping, you can leave them plain, without a pattern.
Serving ideas
- They go well with plain yogurt, but also with jam or honey.
- They are also good with sour cream or a thin layer of fresh cheese.
- If you want them saltier, skip the powdered sugar and serve with salty cheese.
Frequently asked questions
What type of yogurt should I use if I don’t have Greek yogurt?
You can use any fatty yogurt; it’s important that it’s not too liquid. If you have a regular watery yogurt, drain it a bit beforehand.
How thick should the scovergi be before frying?
Ideally, you should roll them out to about 0.5-1 cm thick. Thinner ones become crispy, while thicker ones may remain raw in the middle.
Can I prepare the dough in the evening and leave it in the fridge?
I don’t recommend it, as the yeast works faster at room temperature. It’s best to prepare them on the day you want to fry them.
What do I do if I don’t have a serrated comb for shaping?
You can use a fork or leave them without a pattern. It doesn’t affect the texture, just the appearance.
How much oil should I use for frying?
It should be enough for the scovergi to float and not touch the bottom of the pan. The oil doesn’t need to completely cover the scovergi, just allow them to brown evenly.
Nutritional values
Estimated per scoverg (out of 12): approximately 260-280 kcal
Protein: 5-6 g
Carbohydrates: 32-35 g
Fats: 11-13 g
Values vary depending on how much oil they absorb while frying. The recipe is not dietetic, but it is more filling than many other fried snacks due to the yogurt and eggs.
Storage and reheating
Yogurt scovergi are best on the day they are made. If any remain, they can be stored at room temperature, covered with a towel, until the next day. They do not retain their crispy texture if stored in the fridge or left uncovered. For reheating, the easiest way is to place them in the microwave for a few seconds or in a dry pan, but they will not have that fresh texture from frying.
Quick Info
Total time: about 1 hour 15 minutes
Preparation time: 20 minutes
Rising time: 45 minutes
Frying time: 10-15 minutes (for all)
Servings: 12 scovergi
Difficulty: easy
Recipe type: snack, breakfast
Ingredients
550 g pastry flour (plus a little more for rolling and dusting)
1 packet of dry yeast (7 g)
100 g sugar
3 egg yolks
1 Greek yogurt (400 g, cold from the fridge)
100 g butter
Vanilla
Grated orange zest
A pinch of salt
Vanilla powdered sugar (for dusting at the end)
Vegetable oil for frying (preferably non-hydrogenated palm oil, if you have it)
Method of preparation
1. Sift the flour into a large bowl. Make a well in the center and place the dry yeast there.
2. On top of the yeast, add the sugar, vanilla, grated orange zest, and egg yolks. Sprinkle the salt around the edge of the bowl, not directly over the yeast.
3. Melt the butter and, while it is still hot, pour the cold yogurt over it, directly from the fridge. Mix well. The mixture will reach a suitable temperature for the yeast (warm, not hot).
4. Pour this liquid over the ingredients in the bowl.
5. Start kneading the dough for about 5 minutes. The dough should be elastic and slightly soft, not too hard.
6. Sprinkle a handful of flour on top, cover the bowl, and let the dough rise in a warm place for about 45 minutes. It should double in volume.
7. After it has risen, turn the dough out onto a floured surface. Shape it into a log and divide it into 12 equal pieces as best as you can.
8. Take each piece and roll it into a round shape, about 14-16 cm in diameter. You can work directly on a lightly floured work surface to prevent sticking.
9. If you have a serrated comb (or a similar object), draw lines or patterns on the surface of each piece. This is not mandatory, but it gives a more interesting appearance.
10. Once you have shaped all the pieces, heat the oil in a deep pan. The oil should be enough to float the scovergi.
11. Fry each scoverg in turn. I started with the first one I rolled out. Fry over medium heat, not too high, so they don’t burn quickly on the outside. Turn them when they are golden brown on one side.
12. When they are ready, remove them to a tray or a dish lined with paper towels.
13. Dust with vanilla powdered sugar while still slightly warm.
Why I make this recipe often
Yogurt scovergi are quick, don’t require complicated techniques, and you don’t need hard-to-find ingredients. The dough always comes out soft and airy, and they puff up beautifully when fried. They are good both warm and cold, and go well with almost anything from yogurt to jams or even cheese.
Tips and variations
Tips
- Don’t fry over too high a heat, as they can burn on the outside and remain raw in the middle.
- Roll the scovergi not too thin; otherwise, they won’t be fluffy.
- If you feel that the dough is too sticky, add a very little flour, but don’t overdo it, so it doesn’t become heavy.
Substitutions
- Instead of palm oil, any neutral-flavored vegetable oil (sunflower, canola) will work.
- You can use any fatty yogurt; it doesn’t have to be Greek yogurt, but it shouldn’t be too liquid.
Variations
- For a different flavor, you can replace the orange zest with lemon.
- If you don’t have a comb for shaping, you can leave them plain, without a pattern.
Serving ideas
- They go well with plain yogurt, but also with jam or honey.
- They are also good with sour cream or a thin layer of fresh cheese.
- If you want them saltier, skip the powdered sugar and serve with salty cheese.
Frequently asked questions
What type of yogurt should I use if I don’t have Greek yogurt?
You can use any fatty yogurt; it’s important that it’s not too liquid. If you have a regular watery yogurt, drain it a bit beforehand.
How thick should the scovergi be before frying?
Ideally, you should roll them out to about 0.5-1 cm thick. Thinner ones become crispy, while thicker ones may remain raw in the middle.
Can I prepare the dough in the evening and leave it in the fridge?
I don’t recommend it, as the yeast works faster at room temperature. It’s best to prepare them on the day you want to fry them.
What do I do if I don’t have a serrated comb for shaping?
You can use a fork or leave them without a pattern. It doesn’t affect the texture, just the appearance.
How much oil should I use for frying?
It should be enough for the scovergi to float and not touch the bottom of the pan. The oil doesn’t need to completely cover the scovergi, just allow them to brown evenly.
Nutritional values
Estimated per scoverg (out of 12): approximately 260-280 kcal
Protein: 5-6 g
Carbohydrates: 32-35 g
Fats: 11-13 g
Values vary depending on how much oil they absorb while frying. The recipe is not dietetic, but it is more filling than many other fried snacks due to the yogurt and eggs.
Storage and reheating
Yogurt scovergi are best on the day they are made. If any remain, they can be stored at room temperature, covered with a towel, until the next day. They do not retain their crispy texture if stored in the fridge or left uncovered. For reheating, the easiest way is to place them in the microwave for a few seconds or in a dry pan, but they will not have that fresh texture from frying.