Baursaks are the national dish of many Muslim peoples of Asia: Tatars, Kazakhs, Uzbeks and others. They were originally nomadic bread, simple and quick to prepare. But over time, baursak became an integral part of the festive table. Try to bake real Kazakh baursaks - it's delicious.
It is necessary
-
- flour - 4 cups;
- dry yeast - 2 teaspoons;
- milk - 2 glasses;
- salt - 1/2 teaspoon;
- sugar - 2 tablespoons;
- vegetable oil - 3 cups.
Instructions
Step 1
Heat 1 glass of milk a little and add sugar and yeast to it. Add 1 cup flour, mix thoroughly and set the resulting dough to rise for half an hour. When cracks appear on it and it falls off a little, you can knead the dough.
Step 2
Sift the remaining flour into a bowl, mix with salt, pour the dough and the remaining warmed milk into it. Knead the dough, knead for a long time - until it stops sticking to your hands. Finally, pour 1 tablespoon of vegetable oil into the palm of your hand and knead into the dough. Spread butter on top and place in a bowl, covered with a clean towel, for 45-50 minutes.
Step 3
Crumple the dough that has come up and let it rise again. After that, roll out a dough cake no more than 1 cm thick on the table. Cut into small square pieces and leave on the table for 10-15 minutes. You can cut round baursaks with a glass, for the holidays it is so customary. Then pour vegetable oil into the cauldron and let it boil. Dip the baursaks in batches in a cauldron and fry until golden brown over medium heat, stirring with a slotted spoon. Put the finished baursaks in a colander to drain the excess oil.
Step 4
Fold ready-made warm baursaks in a large deep dish with a slide, sprinkle with powdered sugar. Serve them for holiday tea. Use not sprinkled instead of bread for first, second courses and fermented milk drinks. Cold baursaks left after eating will be soft the next day if you put them in a sealed container or plastic bag.
