In oriental cuisine, you can find many dishes that require little time and food. At the same time, they do not lose their originality, satiety and magical taste. One of these are baursaks (or boorsoks). Traditionally, they are cooked in a tandoor, a special oven for making flat cakes. But you can get by with the means at hand: a cauldron or a deep frying pan. Each Asian hostess has her own baursak recipe. We will share the universal.
It is necessary
- Wheat flour - 600 g
- Dry yeast - 1 tablespoon (10 g)
- Water and milk 1 cup each
- salt, sugar
- Vegetable oil for dough and frying
Instructions
Step 1
First, prepare the dough. Heat milk and water slightly. Pour a teaspoon of sugar and yeast into a warm liquid. Let the mixture sit for 15 minutes, wrapped in a tea towel.
Step 2
In a separate cup, combine flour and a couple of flat teaspoons of salt. Then add the dough and four tablespoons of vegetable oil there.
Step 3
Knead a soft dough. If it sticks a lot to your hands, add a little more flour. Leave the dough for half an hour in a warm place, covered with a dry towel. After it is infused, knead well and leave for another 15 minutes.
Step 4
Now roll out a large circle no more than 5mm thick. For convenience, the dough can be divided into several parts. The future baursaks can be shaped in different ways. Cut the dough into diamonds or cut out the circles with a glass (no more than 5 cm in diameter).
Step 5
Put the chopped dough on the table and cover with a dry towel. Let them rise a little. In the meantime, take a cauldron, or a deep frying pan, put on medium heat. Pour in vegetable oil and heat it well. There should be enough oil for baursaks to swim freely in it.
Step 6
Fry several pieces of dough at once until golden brown, stirring frequently. Put the finished baursaks in a cup or on a table, covered with tracing paper.
