Sodeni Mekici s Sladko — Bulgarian Fluffy Fried Doughnuts with Fruit Preserve
Mekici are beloved Bulgarian golden fried pastries — soft, pillowy, and airy inside with a beautifully crisp, blistered exterior. This Sodeni (Soda-Leavened) version uses baking soda and vinegar for lightness, no eggs or dairy at all. Served warm and dusted with sugar or topped generously with Sladko — the famous whole-fruit preserve. Pure comfort food, fluffy and sweet, naturally plant-based and absolutely delicious!
Shared by harzel
Time
45 min
Serves
5
Difficulty
medium
🛒 Ingredients
- #Mekici Dough;
- 300 g all-purpose flour — plus extra for dusting
- 200–220 ml lukewarm water or plant milk (oat/soy works beautifully)
- 1 tsp baking soda.. 1 tbsp apple cider vinegar or lemon juice
- 1 tbsp sunflower oil — plus extra for frying.. 1 tbsp sugar.. ½ tsp fine sea salt
- #To Serve;
- Sladko — Bulgarian whole-fruit preserve (rosehip, strawberry, or blackcurrant)
- Icing sugar or fine sugar — for dusting.. Optional: cinnamon or vanilla sugar
👩🍳 Instructions
- 1
Activate the soda: In a small bowl, mix lukewarm water, sugar, salt, oil, vinegar, and baking soda — it will foam up immediately! This creates the lovely light texture.
- 2
Mix the dough: Pour the liquid into a large bowl. Gradually stir in flour — mixing gently until a soft, slightly sticky dough forms. Do not knead heavily — overworking makes them tough. The dough should be soft and a bit sticky, not stiff.
- 3
Rest the dough: Cover and let rest 15–20 minutes — this relaxes the gluten so they puff up beautifully.
- 4
Shape gently: Lightly oil your hands (don’t use too much flour — it burns when frying). Pinch off portions of dough, stretch gently by hand into irregular oval shapes — about 8–10 cm across, slightly thinner in the middle. Keep them thin so they cook evenly and puff up!
- 5
Fry until golden: Heat sunflower oil in a deep pan — about 3 cm deep. Oil should be medium-hot (approx. 170°C / 340°F). Carefully slide dough into hot oil — fry 1–2 minutes per side until puffed up, golden, and beautifully blistered. Don’t crowd the pan!
- 6
Serve warm: Drain briefly on paper towels. Dust with sugar while still warm. Serve immediately with a generous spoonful of Sladko — the classic Bulgarian fruit preserve. Best eaten fresh and warm!