Buhtichki

In a bowl, mix the yogurt and baking soda and let them fizz briefly. This ensures that the baking soda is evenly activated before mixing with the other ingredients.

To the frothed yogurt, add the eggs, sugar, vanilla, and rakia. Mix the mixture with a mixer until smooth and homogeneous.

Add the sifted flour gradually, in parts, stirring constantly. This avoids lumps and controls the consistency.

The final dough should be soft and sticky. This is the desired result — do not add extra flour, because the buhtichki will become tough.

In a small pot, heat vegetable oil over medium heat. Practical guide: level 6 out of 9. A lower temperature will soak them with fat, and a higher one will brown them on the outside and leave them raw on the inside. Cover the dough with a cloth while waiting for the oil to heat up.

Using a spoon, drop the dough directly into the heated oil. Due to its soft consistency, this is the easiest and cleanest way to shape them.

During frying, the buhtichki will turn over by themselves when they are ready on one side. You don't need to touch or constantly monitor them — this is a good indicator that the temperature is correct.

Fry them until evenly golden and remove them onto kitchen paper.

Serve the buhtichki warm, sprinkled with powdered sugar, with jam, or with cheese — according to taste.