Kitchen appliances and utensils:
- stove or hob;
- deep capacity;
- whisk;
- skimmer;
- kitchen textile towel;
- liter pan;
- kitchen paper towel;
- knife;
- dish.
Ingredients
| Product | amount |
| Chicken eggs | 4 things. |
| Granulated sugar | 1 tbsp. l |
| Salt | 1 pinch |
| Milk | 55 ml |
| Dry yeast | 2 g |
| Butter | 12 g |
| Flour | 430 g + 1-2 tsp |
| Sunflower oil | 200 ml |
Step cooking
Dough
- In a deep container, break 4 chicken eggs, add 1 tbsp. l sugar, 1 pinch of salt, 55 ml of milk, 2 g of yeast, 12 g of butter melted in a steam bath.
- Stir well with a whisk until smooth.
- Add about 1/3 part of 430 g flour to the resulting mass and mix with a whisk, then add another 1/3 part of the flour and stir, replacing the whisk with a spatula. Pour the rest of the flour and knead the dough with your hands until it becomes soft and elastic.
- We put it in a deep container, cover with a cloth kitchen towel and leave to rest for 15-20 minutes.
Baursaki
- When 15-20 minutes have passed, we take our dough out of the container, put it on the work surface and crush it. We form a thick sausage from the dough, using a knife we divide it into 8 approximately equal parts, and sprinkle a little 1-2 tsp on top. flour.
- We take one piece of dough and roll it between long palms into long sausages with a diameter of about 1.5 cm. We do the same with other pieces of dough.
- We cut each long sausage into pieces about 1 cm wide.
- Pour 200 ml of sunflower oil into a liter pan and put on medium heat until the oil warms up. When the oil has warmed up, immerse a portion of chopped dough into it. The pieces of deep-fried dough will immediately begin to increase, so do not throw many pieces at once.
- We fry the baursaki for 2-3 minutes, stirring occasionally so that they are evenly fried on all sides.
- When the first portion of the dough turned golden brown on all sides, we remove the finished baursaki with a slotted spoon from the oil and put it on a kitchen paper towel to absorb excess fat. Then, in portions, fry in a similar way all the sliced dough.
- Put the prepared baursaks on a dish, if desired, sprinkle powdered sugar on top and serve.
Important! To add a little citrus notes to this dessert dish, you need to add a little finely chopped zest of orange or lemon to the dough. Also, vanilla sugar is used as a flavoring.
Video recipe
To find out how to properly cut the sausages from the dough, to what shade the baursaki are fried in oil, or to see a finished dish for comparison, it’s worth watching a video recipe.
Despite its simplicity, this traditional Tatar dish always decorates tables for the holidays. The advantage of its preparation is that the dough does not need to stand warm for a long time to rise, so cooking does not take much time. Have you tried making baursaki at home with this recipe? What foods did you use to make the dough? What do you add to make the aroma and taste of the dish more intense? Share your culinary experience in the comments with other readers.
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