It’s no secret that Little Passports loves to learn about different traditional foods from around the world! This week, we’ve asked our friend Erika to share a traditional Romanian dessert recipe.
Well, hello there! My name is Erika and I am a mum to two little girls. We are originally from Romania but now live in England. My girls love helping out and getting messy in the kitchen with me, so I grabbed the opportunity to ask my mum, who is visiting from Romania, to help us whip up our favorite dessert. This is our traditional Romanian recipe for Scovergi – we hope you all enjoy!
Here is what you need:
600g of self-raising flour
7 g of dry yeast
1 cup of warm milk
1 tsp of vanilla paste or vanilla extract
3/4 cup sugar
100g of melted butter
a pinch of salt
oil of your choice for frying – we used rapeseed oil
1. Add the yeast to the warm milk and sugar and put it to the side for the yeast to activate. In a big bowl, mix together the flour and salt and then add the yeast mixture, eggs and vanilla. Mix everything together adding the melted butter and work the dough with your hands until you get a bread-like dough consistency. You can add more milk or flour if you need to until your dough becomes elastic and not sticky. Leave the dough in the bowl covered with a clean towel for 30 minutes, or until the dough doubles in size. (Bonus: You can spend that time learning a few things about Romania.)
2. After your dough has doubled in size, flour your work surface and knead the dough until all the air bubbles are removed. Use a rolling pin to flatten your dough and cut out long strips. Cut again into smaller rectangular pieces, making the cut on a diagonal.
4.In a frying pan, heat the oil. When the oil is really hot drop the Scovergi one by one. Fry on both sides until golden. The Scovergi can be eaten warm or cold. We like them with powdered sugar on on top.
5. You can make different shapes and have them with jam, nutella or cheese spread on top.
Thanks, Erika! Want more international noms? Check out some of our favorite past recipes: