Montenegrin Fried Dough Puffs (Priganice)

Name: Montenegrin Fried Dough Puffs (Priganice)
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Cuisine: Montenegro
Ingredients: 3 1/4 cups (400 g) all-purpose flour; 1 1/4 cups (300 ml) lukewarm water (about 105°F/40°C); 1 oz (30 g) fresh yeast, crumbled, or 1 tablespoon (10 g) instant dry yeast; 1 teaspoon granulated sugar; 1 teaspoon fine salt; 2 tablespoons (30 ml) rakija or other clear fruit brandy; Neutral oil, such as sunflower or vegetable oil, for deep frying (about 4 cups/960 ml)

Приганице PriganiceSay it: pree-GAH-nee-tseh

By the Passport Plate editors. Published November 8, 2026.

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Priganice are small, golden yeast-dough puffs that turn up on Montenegrin tables as a warm breakfast or a sweet ending to a meal. They are especially popular in the north, but coastal menus list them as well. Rather than a kneaded dough, this is a soft, loose batter, which is what gives the puffs their airy centers and crisp rims. Serve them hot with honey, jam, or powdered sugar for a sweet start, or with young cheese, kajmak, ajvar, and pršut for a savory spread.

Montenegrin Fried Dough Puffs (Priganice)

Приганице, Priganice

Pronounced pree-GAH-nee-tseh

Serves: 6
Prep: 40 min
Cook: 25 min
Total: 1 hr 5 min
Level: Easy

Also nut-free and egg-free.

Allergens: contains gluten. Check labels on packaged ingredients.

Ingredients

6 servings

3 1/4 cups (400 g)400 g (3 1/4 cups) all-purpose flour
1 1/4 cups (300 ml)300 ml (1 1/4 cups) lukewarm water (about 105°F/40°C)
1 oz (30 g)30 g (1 oz) fresh yeast, crumbled, or 1 tablespoon (10 g) instant dry yeast
1 teaspoon granulated sugar
1 teaspoon fine salt
2 tablespoons (30 ml)30 ml (2 tablespoons) rakija or other clear fruit brandy
Neutral oil, such as sunflower or vegetable oil, for deep frying (about 4 cups/960 ml)

Method

Combine the lukewarm water, yeast, and sugar in a small bowl and leave for 10–15 minutes; the mixture should turn foamy and smell distinctly of yeast.
In a large bowl, mix the flour and salt, then form a hollow in the middle. Add the yeast liquid and rakija and stir with a wooden spoon until the mixture becomes a smooth, thick batter. It will be too slack to knead, yet thick enough to scoop.
Cover the bowl with a clean kitchen towel and set it in a warm spot free of drafts for 30–40 minutes. The dough is ready when it has doubled and shows bubbles on top.
Pour about 2 inches (5 cm) of oil into a deep, heavy-bottomed pot or deep skillet and heat it to 350°F (175°C). Put paper towels on a plate for draining.
Give the risen dough a few stirs to deflate it. Wet a large spoon, take a rounded scoop of dough, and gently lower it into the hot oil. Fry only a few at a time so the oil temperature stays steady.
Cook the priganice for 2–3 minutes on each side, turning once or twice, until they are deep golden brown, puffed, and crisp at the edges. Lift them out with a slotted spoon and let them drain on the paper towels.
Repeat with the rest of the dough, wetting the spoon before every scoop. Serve the puffs warm with the toppings of your choice.

Regional variant: Uštipci (uštipci)

In Serbia and Herzegovina these puffs are known as uštipci. A richer, softer version uses 3/4 cup (180 ml) water instead of the full amount, plus 1/2 cup (120 ml) plain yogurt and 1 large egg whisked in; add this to the flour along with the yeast mixture. Rest the dough for 20–30 minutes and fry in the same way.

Cook's notes

Wetting the spoon between scoops keeps the sticky dough from sticking.
Keep the oil near 350°F (175°C); cooler oil makes the puffs greasy and heavy.
Priganice are at their best right after frying; to bring back crispness, warm them in a 350°F (175°C) oven for 4–5 minutes.

Serve with

Serve them with honey, jam, or powdered sugar, or alongside young white cheese, kajmak, ajvar, and pršut.

Make ahead and storage

The dough can be covered and kept at room temperature for 1–2 hours before frying. Reheat leftover puffs in a 350°F (175°C) oven for 4–5 minutes.

Montenegrin Fried Dough Puffs (Priganice)