A couple of weeks ago l was filled with nostalgia and a hankering for the delicious Lithuanian dough-nuts (spurgos) my grandmother used to make for us after school! So l decided that l would prepare a dessert table laden with Lithuanian Desserts for Mother Day. However in my quest l did not find too many and don't remember eating too many sweet things growing up either!! I did come to a conclusion though that all Lithuanian food is Beige! hahaha!
So over the past few days l have been baking some Lithuanian Desserts to feature on my Mother's Day Dessert Table well 2 desserts to be precise!! I have to say that Lithuanian Desserts are so laborious like most of their cooking and can take many hours to days to prepare! So what did l make?? The famous Napoleonas Cake which is like a giant vanilla slice but only better!! And my grandmother's famous Spurgos which are so so delicious and are like those delicious warm jam dough-nuts you buy from hot food vans! Mmmmmm so so yum!
I decided to set up this mini table under our passion fruit vine and used a lovely fabric which reminded me of my grandmother's house with it's large tapestry print and rich bold colours which l thought would add some colour to my beige desserts!! I also found the most beautiful Humongous Chrysanthemums and knew l had to feature these on my dessert table along with some sea holly to soften and add a bit of colour! I hope you enjoy my mini Mother's Day Dessert Table inspired by my motherland Lithuania!
Here is the recipe for my Grandmothers Spurgos and l will do another cheats post on the Napoleonas Cake but one day l hope to make from scratch as l believe it is the most delicious thing l have ever ever tasted!! Still some left in the fridge which l might go and sneak now.... but before l do here is the recipe!
- 1 1/4 cups milk brought to the boil
- 3 tablespoons softened butter
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 packet active dry yeast or 7 g
- 1/4 cup lukewarm water
- 2 large beaten eggs
- 3 teaspoons vanilla extract or vanilla paste
- 4 cups all-purpose flour
- 2 litre vegetable oil for deep frying
- Icing sugar or white sugar
- Place butter, sugar and salt in a large bowl and pour over hot milk and mix with a mixer using dough hooks until butter is completely melted.
- In a glass, dissolve yeast in 1/4 cup lukewarm water and then add dissolved yeast mixture, eggs, and vanilla to cooled butter-sugar mixture and mix thoroughly.
- Add the flour gradually while mixing with dough hooks until a smooth dough results (it will be sticky but not runny if runny add more flour). Place in a oiled bowl, cover with oil sprayed plastic wrap and let rise in a warm place until it has doubled in size. Once Doubled and ready to make dough-nuts then punch down the dough.
- Heat the oil to 170 degrees in a deep-fryer and place large teaspoonfuls of dough into hot oil or roll into small balls and drop in.
- Fry until a nut brown colour on both sides so around 3 minutes. Drain on paper toweling and roll in white sugar while still warm, or sprinkle with icing sugar when cool, if desired.