Baursaki is a must-have treat on any Kazakh table. But not only Kazakhs love this dish. Baursaks are often served before meals, for tea, for snacks, for sorpa, for kumis. There are many recipes for making baursaks. You can cook with kefir, milk, yeast, soda. The shape can also be different, if desired, you can make it square or torn. But the essence is the same - these are such small deep-fried donuts that can be served both on a festive and on an everyday table.
It is necessary
- - 4 glasses of flour;
- - 1 glass of yogurt;
- - 400 ml of vegetable oil;
- - 1 tbsp. a spoonful of sugar;
- - 1 tbsp. a spoonful of yeast;
- - a pinch of salt.
Instructions
Step 1
Knead the dough for the baursaks. Dissolve sugar and yeast in curdled milk, add flour, salt, knead the dough into a ball.
Step 2
Place the container with the dough in a warm place, cover with a towel. You must wait at least 5 hours. Just keep in mind - if you decide to leave the dough to rise for a long time, put it in a large saucepan, it increases almost 4 times.
Step 3
Lubricate the table and hands with vegetable oil. Dump the dough onto the table, knead it. Divide into small pieces. Roll the pieces into balls, leave for 5 minutes on the table for them to rise.
Step 4
Heat the oil in a saucepan, put the balls one at a time, stirring them with a dry spoon. Fry over medium heat, stirring occasionally, the baursaks should brown evenly on all sides.
Step 5
Put the finished baursaks in a bowl with a slotted spoon, cover the bowl with paper napkins, the excess oil should be absorbed.
Step 6
If you made baursaks sweet by adding more sugar, you can sprinkle them with powdered sugar before serving.
