Lithuanian traditional foods
Spurgos
Spurgos in Lithuania are most familiar as curd spurgos or yeast spurgos. They are rich fried pastries suited to winter holidays, the Užgavėnės table, and home desserts.
Food and heritage context
- Category
- Sweet dough dishes
- Type
- curd or yeast dough buns fried in oil
- Heritage status
- living home baking tradition
- Context
- Curd, yeast dough, oil, powdered sugar, Užgavėnės, festive baking
Names and variants
Curd spurgos, Yeast spurgos
Curd and yeast spurgos
Curd spurgos are very popular in Lithuania: they are quick to make, have a slight tang, and a fluffy inside. Yeast spurgos require rising but are lighter and more bread-like.
Both versions belong to the group of festive fried pastries. According to the Universal Lithuanian Encyclopedia, spurgos are soft flour confectionery fried in fat, shaped as balls, rings, or figures, with or without filling, with dough leavened by yeast; they are fried in a deep vessel where the volume of fat is four to five times greater than the volume of spurgos.
Užgavėnės richness
Užgavėnės is associated with hearty, fatty food before Lent. Spurgos fit this context, although pancakes are more often treated as the main symbol.
It is important not to overstate their ritual status: spurgos are a living home pastry, not only an ancient ceremonial dish.
Oil temperature
A good spurga must cook through inside while the outside browns. The oil should therefore be neither too hot nor too cool.
Smaller balls cook more evenly and are less likely to remain raw inside.
Serving
Spurgos are served warm or cooled, dusted with powdered sugar, and sometimes filled with jam or cream.
Curd spurgos are best the same day, but brief reheating can restore softness.
Recipe
How to fry curd spurgos
Curd cheese doughnuts
Curd spurgos are quicker than yeast ones. Good curd and moderate oil temperature help produce a fluffy inside and a surface that is not too greasy.
Ingredients
Method
- Mash the curd with eggs, sugar, salt, and lemon zest.
- Mix in the flour with baking powder. The dough should be soft but shapeable.
- With wet hands, form small balls.
- Fry in oil at 165-175 °C until the spurgos brown and cook through inside.
- Drain and dust with powdered sugar.
Notes
In oil that is too hot, spurgos brown outside but stay raw inside.
Too much flour makes spurgos heavy.
Spurgos in Lithuanian traditions
Explore the celebrations and customs associated with this food.
Related pages about Spurgos
Spurgos: frequently asked questions
What curd is best for spurgos?
Firm curd that is not too wet. If it is very moist, the dough will need more flour.
Why are spurgos raw inside?
The oil is too hot or the spurgos are too large. The outside browns faster than the center cooks.
Baking soda or baking powder?
Both work. Baking soda works well with acidic curd, while baking powder gives a gentler and more stable result.
How are yeast spurgos different from curd spurgos?
Yeast spurgos are risen and more bread-like; curd spurgos are quicker and have the tang of curd.
Why do spurgos absorb oil?
The oil is too cool, the dough is too wet, or the spurgos fry for too long.
Can spurgos be baked in the oven?
An oven interpretation is possible, but it will not be a traditional fried spurga.
How should spurgos be reheated?
Briefly in an oven or air fryer so they warm through without drying out.