Bishi (Armenian Zeppole)

Bishi (Armenian Zeppole)
Staff Writer
Bishi

Robyn Kalajian

Bishi

Margie, a reader of our blog from Pennsylvania, had a special request for us — to help find a recipe her grandmother used to make. The recipe, bishi, is deep-fried dough — lighter than doughnuts, more like a crueller sprinkled with sugar.

This is a slight variation of a recipe from our cousin, Alice Bakalian.

Click here to read about how bishi is also Kim Kardashian's favorite dessert. 

11
Servings
736
Calories Per Serving
Deliver Ingredients

Notes

*Note: The frying oil can usually be reused, unless burning occurs. Allow the oil to cool, strain to remove any bits, and place the oil in a clean container with a tight-fitting lid. Store in the refrigerator.

**Note: You can also use a deep-fryer or a deep pot. If using a deep-fryer, fill with oil up to the fill line, or if there isn't one, about halfway up. If using a deep pot, fill the pot about halfway with oil. For this method, it's essential to have a deep-fat thermometer which clips to the side of the pot.

Ingredients

  • packet dry yeast
  • 1  teaspoon  sugar
  • 3/4  cups  lukewarm water (about 105-110 degrees)
  • 1  cup  flour
  • 1 1/2  teaspoon  baking powder
  • eggs
  • 4  cups  vegetable oil, for frying, or more as needed*
  • Powdered sugar, for dusting

Directions

Dissolve the yeast and sugar in the water. Mix the flour, baking powder, and eggs in a bowl. Stir in the yeast mixture until blended. Let stand 20 minutes to allow the mixture to thicken and rise.

Meanwhile, add the oil to an electric skillet, and heat to 375 degrees.** Test with a small amount of dough — drop it in hot oil, 1 tablespoon at a time. Fry until golden brown all around. Don't place too many dollops of batter in the hot oil at once. (Crowding causes the oil temperature to drop and the bishi will soak up too much oil and become unpleasantly greasy.) After frying, drain on paper towels, then dust with powdered sugar. Serve immediately.

Nutritional Facts

Total Fat
76g
100%
Sugar
4g
4%
Saturated Fat
7g
29%
Carbohydrate, by difference
14g
11%
Protein
2g
4%
Vitamin A, RAE
18µg
3%
Vitamin K (phylloquinone)
52µg
58%
Calcium, Ca
60mg
6%
Choline, total
1mg
0%
Fiber, total dietary
1g
4%
Folate, total
6µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
8mg
3%
Phosphorus, P
80mg
11%
Selenium, Se
5µg
9%
Sodium, Na
160mg
11%
Water
13g
0%

Armenian Shopping Tip

Armenian cuisine relies on some fragrant and expensive spices and seasonings such as cinnamon, clove, nutmeg, coriander, turmeric, and sumac. If possible, buy and store them whole; whole spices have a stronger aroma and flavor.

Armenian Cooking Tip

For a stronger flavor and aroma, toast spices before grinding them, and only grind the amount that you need for the recipe. Keeping spices whole until needed extends their shelf life.