📝 About This Recipe
Gugul is a cherished Central Asian delicacy, traditionally served at festive gatherings and tea ceremonies along the Silk Road. These bite-sized nuggets of dough are fried until they achieve a perfect golden-brown crunch, hiding a tender and slightly sweet interior. Infused with the richness of butter and sour cream, they offer a nostalgic flavor profile that pairs beautifully with a warm cup of black tea.
🥗 Ingredients
The Dough Base
- 4 cups All-purpose flour (sifted, plus extra for dusting)
- 2 large Eggs (at room temperature)
- 1/2 cup Granulated sugar
- 1/2 cup Sour cream (full fat for best texture)
- 1/4 cup Unsalted butter (melted and cooled)
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt (fine sea salt)
- 1 teaspoon Vanilla extract (optional, for modern aroma)
For Frying & Finishing
- 4 cups Vegetable oil (for deep frying, such as canola or sunflower)
- 2-3 tablespoons Powdered sugar (for dusting)
- 2 tablespoons Honey (optional, for a sticky glaze)
- 1 tablespoon Toasted sesame seeds (optional garnish)
👨🍳 Instructions
-
1
In a large mixing bowl, whisk together the eggs and granulated sugar until the mixture becomes pale and slightly frothy, about 2-3 minutes.
-
2
Add the sour cream, melted butter, and vanilla extract to the egg mixture. Whisk thoroughly until the liquid ingredients are completely emulsified and smooth.
-
3
In a separate bowl, sift together the flour, baking powder, and salt. This ensures there are no lumps and the leavening agent is evenly distributed.
-
4
Gradually add the dry ingredients to the wet mixture, starting with a wooden spoon or spatula until a shaggy dough begins to form.
-
5
Turn the dough out onto a lightly floured surface and knead by hand for 5-8 minutes. The dough should be smooth, elastic, and no longer sticking to your hands.
-
6
Form the dough into a ball, place it back in the bowl, and cover with a clean kitchen towel. Let it rest at room temperature for 30 minutes to allow the gluten to relax.
-
7
After resting, divide the dough into four manageable portions. Roll each portion out on a floured surface to a thickness of about 1/2 inch (1 cm).
-
8
Using a sharp knife or a pastry cutter, slice the dough into small 1-inch squares or diamond shapes. You can also roll them into small marble-sized balls for a rounder 'Gugulcha' style.
-
9
Pour the vegetable oil into a deep pot or heavy-bottomed wok. Heat the oil to 350°F (175°C). Use a thermometer to ensure the temperature stays consistent.
-
10
Carefully drop the dough pieces into the hot oil in batches, being careful not to overcrowd the pot. Overcrowding will drop the oil temperature and lead to greasy dough.
-
11
Fry the pieces for 3-4 minutes, turning them frequently with a slotted spoon so they puff up and turn an even, deep golden brown on all sides.
-
12
Use a slotted spoon to remove the fried dough and place them on a wire rack or a plate lined with paper towels to drain excess oil.
-
13
While still warm, toss the Gugul in a bowl with powdered sugar or drizzle with warm honey and sprinkle with toasted sesame seeds if desired.
💡 Chef's Tips
Always rest your dough; this step is essential for achieving a light, airy interior rather than a dense one. Keep a close eye on your oil temperature; if it's too low, the dough absorbs oil, and if it's too high, the outside burns before the inside cooks. For a more authentic flavor, you can substitute half of the butter with rendered lamb fat (tail fat), though this creates a much more savory profile. If the dough feels too sticky while kneading, add flour one tablespoon at a time—the final texture should be soft but firm like an earlobe. Store leftovers in an airtight container at room temperature for up to 3 days to maintain the crunch.
🍽️ Serving Suggestions
Serve warm with a pot of strong black tea infused with cardamom or saffron. Pair with a side of apricot or cherry preserves for dipping. Include them as part of a traditional Central Asian 'Dastarkhan' spread alongside nuts and dried fruits. Serve with a dollop of thick kaymak (clotted cream) for an extra indulgent treat. Enjoy as a crunchy topping for a bowl of creamy yogurt or rice pudding.