About the dish
Spurgos are fried doughnuts; the home recipe below is one version, not a definition of every bakery’s product. Shape pieces of similar size so they cook at a similar rate. Leave space in the pan rather than crowding it, and use the method’s guidance for the centre as well as the outside colour.
Preparation
Allow the yeast dough to rise as the method describes. Use warm rather than hot milk and shape even portions so the centres cook before the surfaces become too dark. Drain before coating with sugar.
Where to taste or learn more
Spurgos are a familiar bakery treat in Kaunas. In a bakery, ask whether the day’s spurgos are curd-based, yeast-raised or filled, especially if you are trying to compare them with this recipe.
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Ingredients (makes about 24 doughnuts)
Add only what you need, or add the whole recipe at once.
- 500 g plain flour
- 7 g instant yeast (one sachet)
- 60 g caster sugar
- 1 teaspoon salt
- 250 ml whole milk, warmed to body temperature
- 2 large eggs
- 60 g unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract (optional)
- Zest of 1 lemon (optional)
- 1 litre neutral vegetable oil for frying (sunflower or rapeseed)
- For coating: 100 g icing sugar (or 100 g caster sugar mixed with 1 teaspoon cinnamon)
- Optional filling: 200 g rose-petal jam, plum jam, or sweetened curd cheese
Method
- In a small bowl, mix the warm milk with the yeast and a teaspoon of the sugar. Let stand for 10 minutes until foamy.
- In a large bowl combine the flour, remaining sugar, and salt. Make a well in the centre. Add the yeasted milk, eggs, melted butter, vanilla, and lemon zest. Mix into a soft dough.
- Knead for 8-10 minutes until smooth and elastic. The dough should be soft but not sticky. Add a tablespoon of flour at a time if too sticky.
- Cover and let rise in a warm place for about 90 minutes, or until roughly doubled in size.
- Turn out onto a floured surface and gently flatten to about 1.5 cm thickness. Cut circles with a 6-7 cm cutter (a glass works). Re-roll trimmings.
- Place the cut circles on a floured tray, cover with a clean tea towel, and let rise for another 20 minutes.
- Heat the oil to 175C in a deep heavy pot. Fry the doughnuts in batches of 3-4 (do not crowd) for about 90 seconds per side, until deep golden brown. Drain briefly on paper towels.
- While still warm, roll in icing sugar (or cinnamon-sugar mixture). For filled spurgos, use a small piping nozzle to inject jam or curd cheese into one side of each doughnut after frying. Serve warm.
Estimated energy is calculated from the listed quantities. Actual values vary with brands, optional ingredients and serving size. For dishes fried in fat, the amount absorbed also changes the estimate.