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Thank you so much to Bomi, Alexandra, Mansi, AJ, and Sara for sharing your dishes with us!
The artist behind me is Kezleigh, check out her work on my website here: https://www.beryl.nyc/index.php/kezleigh/
Want to be a featured artist on the show? Email me at berylshereshewsky@gmail.com with or contact me through my website: https://www.beryl.nyc/index.php/contact-me/
When I made Picarones in my Fried Foods episode: https://youtu.be/2wNLb3yw_zg?t=28
My Dumplings episode I mentioned: https://youtu.be/bWqJV93ICFs
RECIPES
Chapssal Doughnuts: https://www.beryl.nyc/index.php/2025/02/11/chapssal-doughnuts/
Tiroler Kiachl: https://www.beryl.nyc/index.php/2025/02/11/tiroler-kiachl/
Balushahi: https://www.beryl.nyc/index.php/2025/02/11/balushahi/
Loqma: https://www.beryl.nyc/index.php/2025/02/11/loqma/
Csörögefánk: https://www.beryl.nyc/index.php/2025/02/11/csorogefank/
CHAPTERS
00:00 Intro
00:49 Making Austrian Tiroler Kiachl (Fried Pastries)
04:29 Trying Tiroler Kiachl
07:45 Making Hungarian Csörögefánk (Angel Wings)
10:14 Trying Csörögefánk
11:58 Making South Korean Chapssal Doughnuts (Red Bean Paste Stuffed Doughnuts)
15:02 Trying Chapssal Doughnuts
17:31 Making Egyptian Loqma (Doughnut Holes)
21:13 Trying Loqma
22:51 Making Indian Balushahi (Cardamom Syrup Doughnuts)
26:08 Trying Balushahi
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Beryl Shereshewsky
115 East 34th Street FRNT 1
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New York, NY 10156
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20 Comments
it is so interesting that AJ was right about her recipe – something extremely similar exists in Slovenia and it is called Miške (pronounced as "meeshkeh" and it means Mice). They are classically served with sugar and cinnamon but nowadays there are more options
We have a variation of loukoumades in France and we call them "nun farts" (pets de nonne) because they're very airy 😂
Definitely get a stand mixer. They come in so many sizes now that you can choose the size you need at a good price point.
Standmixer: yes ! Not only for baking. Savory filling for dumplings etc can be combined evenly too !
I preferred Tool 😁
you can just get a 1lb breadmachine instead of a stand mixer. It takes up less space than a stand mixer and you can also bake the bread and make jam with it.
I'd bet dollars to donuts (see how I did that) that the Angel Wings would be awesome with honey drizzled over them…
I love my artisan kitchen aid. It is heavy but they last forever and make life super easy. Worthy of the money and weight!
Humans really don’t change, do we? We fry dough, we put meat on sticks, and we draw genitals on everything. And we’ve been doing it for millennia.
They be puffed up too much because your baking powder is better / fresher
Funny how you find versions of the Csörögefánk all over Europe for carnival in February. I grew up with the same recipe (without the twist) in France where I called them "bugnes". You can find them in every "boulangerie" (bakery) aroud February, but only in south-western quarter of France.
It is said versions of it were already eaten in Rome.
There are sometimes flavoured with orange blossom water.
I'm gonna make csörögefánk! And the light rings around your first donut is GOALS in Hungarian donut frying! ❤
I love your lovely videos a lot
I love the South Korean donuts.
we also call it lokma in Turkey but we let them soak in syrup. you should try that, too.
Hey Beryl. You may not need the stand mixer, depending on how you'd like to approach the problem. The truth is that any time you're kneading dough, you can substitute the manual effort with resting time. Dough that's had sufficient time to rest will develop its gluten structure on its own (usually an hour or so, but you can leave it overnight).A dry shaggy dough isn't going to stop crumbling with this method until you at least get it to form a ball, but that's a far cry from getting it to be smooth and elastic. Use a damp towel or a lidded container to prevent it from drying out.
I got a brand new unopened kitchenaid from Facebook marketplace for $100. A lot of my fellow chef friends bought ours for home on marketplace. Doesn't have to be expensive
If you're debating…. stand mixer – get one. They are so worth the investment. Yes, you can keep it in a closet or cabinet it's what we've done with our mixer for years. But when you've got heavy dough or items that need beating or mixing for several minutes, it's so nice to be able to have the mixer running and walk away. We also got two stainless steel bowls to swap-out and so far ten-plus years with this mixer and still going strong.
Not gonna lie, paused this video to go listen to Judith. What a throwback.
I am pro stand mixer, I have an ancient one that my friend gave to me, a hand me down from her dad (bought in the 80’s!)