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Lacums in Kabardian Style
A dish of Caucasian cuisine, lacums in Kabardian style, are made from rich yeast dough and are fried in a large amount of bubbling vegetable oil. The pieces, cut into small diamonds or triangles, puff up during frying, acquiring a golden brown shell under which hides a very tender and porous middle. There are also lacums in round shapes, but they are only made on commemorative days.
Caloric value: 345 kcal per 100 grams of the dish.
Preparation time: 2 hours.
Ingredients
Show ingredients
- warm (36-38 degrees) milk – 300 ml;
- dry yeast – 8 g;
- fine salt – 0.5 tsp;
- white sugar – 1 tbsp heaped;
- egg C 1 – 1 pcs;
- butter – 40 g;
- sour cream with 20% fat – 30 g;
- soda – 1/4 tsp;
- lemon juice – 0.5-1 tbsp for quenching the soda;
- flour 1st grade – 330 g + a pinch for rolling.
For frying, you will need 0.5 liters of refined vegetable oil.
Preparation
- Prepare all the ingredients needed to make delicious Kabardian lacums in advance. Dry yeast can be replaced with fresh pressed yeast – you will need 24 grams of them. The butter should be slightly warmed before use so that it becomes soft. It is also better to take all the products out in advance – they should reach room temperature.
- In a separate bowl, dissolve the yeast in the milk. Add the sugar and 2 tablespoons of flour from the total amount. Stir and leave in a warm place, covering with a lid. It is not necessary to break up the formed flour lumps – they will dissolve on their own during fermentation.
- After 20-40 minutes (depending on the quality of the yeast), the dough will foam – this means it can be used further.
- Pour the dough into a mixing bowl, add the sour cream.
- Next – the soft butter.
- Beat in the egg.
- Combine the soda with the lemon juice and, when the reaction occurs, add to the general bowl.
- Salt the mixture and stir with a whisk.
- Start sifting the flour gradually, incorporating it in small portions into the liquid mixture.
- When the mixture thickens, knead it with your hands. The dough should not be too tight, otherwise the lacums will be tough. Form a ball and place it in an oiled bowl.
- Cover the preparation with a towel folded in several layers and leave in a warm place to rise.
- After about 1-1.5 hours, the dough for lacums will significantly increase in volume.
- Punch it down and roll out to a thickness of 1 centimeter. You can sprinkle a little flour on the table, but just a pinch, so as not to weigh down the delicate structure of the dough. Cut the dough into diamonds and triangles.
- To reduce oil consumption, take a small diameter cauldron or pot and heat 0.5 liters of oil there. If you drop a crumb of dough into it and it starts bubbling, you can start frying the prepared lacums. They should be able to float freely in the hot oil. Increase the heat to above medium.
- Continuously turn the pieces to achieve an even degree of frying, covering them with a golden crust (this takes about 2 minutes).
- Place the finished lacums on a paper towel to remove excess fat.
Serve the lacums in Kabardian style on a large plate instead of bread. These fluffy diamonds are so tasty, tender, and airy that they can be eaten alone or with onions and herbs. However, these same fluffy pillows can also be served as a dessert – just sprinkle the lacums with powdered sugar, and the sweet treat is ready.
