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There are days when you simply feel the need to return to classic recipes, without too much hassle. I have made minciunele several times, sometimes with help in the kitchen, other times alone, and it always seems relaxing to me. They are the kind of quick dessert where it doesn't matter if each piece turns out the same - the taste remains the same.

Quick Info

Total time: about 50-60 minutes
Preparation time: 25 minutes
Frying time: 25-35 minutes (depends on portion size)
Servings: 35-40 minciunele
Difficulty: easy
Recipe type: traditional family dessert, suitable for breakfast or snack

Ingredients

3 eggs
1 small container of full-fat yogurt (200 g)
4 tablespoons sugar
2 packets vanilla sugar
Grated zest of half a lemon
1 teaspoon baking soda
550 g flour

Preparation method

1. Crack the eggs into a large bowl. Add the sugar and vanilla sugar. Mix with a mixer for a few minutes until the eggs become frothy and the sugar dissolves almost completely.

2. Incorporate the yogurt, then add the baking soda and grated lemon zest. Gently mix with a spoon or spatula until homogeneous.

3. Add the flour in several batches, initially mixing with a spoon. As the dough becomes denser, continue incorporating the flour by hand, kneading briefly at each step. Don't overdo it - the idea is to achieve a soft, elastic dough that doesn't stick to your hands.

4. Sprinkle flour on the work surface. Remove the dough and roll it out into a sheet about 1 cm thick. If you feel the dough is sticky, sprinkle a little more flour on the surface.

5. Cut the sheet into squares (about 4x7 cm, but there's no need to measure exactly). In the center of each square, make a small cut (a few centimeters), then pass one corner through this cut to obtain the specific shape of minciunel.

6. Heat a generous amount of oil in a pot or deep pan, so you can fry a few minciunele at a time. The oil should be well heated but not smoking.

7. Place the minciunele in the hot oil and fry them on both sides until they are evenly golden. It takes 1-2 minutes on each side, depending on thickness.

8. Remove them to absorbent paper immediately after frying to get rid of excess oil.

9. When they have cooled slightly, dust them with vanilla sugar.

Why I make this recipe often

I find it quick, with no complicated steps or long rising times. The ingredients are basic and I always have them on hand. They turn out crispy on the outside and fluffy on the inside, and the shape doesn't matter too much. They can be made on the spot when I crave something sweet.

Tips and variations

Tips

If you notice that the dough is too sticky, add flour little by little. Don't overdo it, or they will become hard after frying.
Don't leave the minciunele unattended in the oil; they brown quickly and can taste burnt.
Use absorbent paper to remove excess oil immediately after frying.

Substitutions

Yogurt can be replaced with sour cream if you don't have full-fat yogurt on hand, but the final texture will be a bit denser.
If you don't want a lemon flavor, you can leave out the zest.
Baking soda cannot be replaced with baking powder in the same quantity; if you don't have it, I don't recommend making the recipe.

Variations

You can add a splash of rum or essence if you want a different flavor.
If you want crispier minciunele, roll the sheet thinner. For a fluffier version, keep the thickness of 1 cm.

Serving ideas

They are good plain, dusted with vanilla sugar or powdered sugar. They also go well with jam, cream cheese, or even yogurt.

Frequently asked questions

1. What do I do if the dough remains sticky after adding all the flour?
Sprinkle more flour on the work surface and knead briefly, but don't add too much. The dough should be soft, not very firm.

2. How much oil should be used for frying?
Ideally, there should be at least 2-3 cm of oil so that the minciunele cook evenly and do not touch the bottom of the pan.

3. Can the fried minciunele be frozen?
I do not recommend it, as their texture does not remain the same after defrosting.

4. Why don't they puff up while frying?
Most likely, either the oil is not hot enough, or the baking soda did not react correctly (the yogurt must be sufficiently acidic).

5. What kind of yogurt is best?
Ideally, it should be a full-fat yogurt, not too sour, to maintain a fluffy texture.

Nutritional values

Estimated for a medium serving (about 2 minciunele):
Calories: ~120 kcal
Protein: 3 g
Fat: 4 g
Carbohydrates: 18 g
Values are indicative and may vary depending on how much oil they absorb during frying.

Storage and reheating

They can be kept at room temperature in a closed container for up to 2 days. After this period, they harden. I do not recommend reheating in the oven or microwave - they dry out and no longer have the original texture. They are best on the day they are made.

 Ingredients: 3 eggs, 1 small box (200 g) of full-fat yogurt, 4 tablespoons of sugar, 2 packets of vanilla sugar, grated zest from half a lemon, 1 teaspoon of baking soda, 550 g of flour

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