Kitchen appliances and utensils:
- a bowl;
- tablespoon;
- grater;
- liter jar or ladle with measured divisions;
- sieve;
- rolling pin;
- glass or round mold;
- pan;
- plate;
- skimmer;
- towel;
- cling film;
- blanket or blanket.
Ingredients
| Ingredients | amount |
| Wheat flour | about 1.7 kg |
| Warm water | 500 ml |
| Milk | 500 ml |
| Butter | 100 g |
| Dry yeast | 1 tbsp. l |
| Salt | 1 tbsp. l |
| Sugar | 1 tbsp. l |
| Flavourless vegetable oil (for frying) | about 500 ml |
Step cooking
- Mix warm water (0.5 liters) with warm milk (0.5 liters).
- Sift all the flour (1.7 kg) through a sieve into a large bowl.
- Add dry yeast (1 tablespoon), salt (tablespoon) and sugar (tablespoon) to the flour. mix well.
- Grate the butter (100 grams) and add to the flour and mix by hand.
- Gradually pour mixed warm water and milk into a bowl with flour. Slowly knead the dough. When you pour all the liquid, the dough will still stick to your hands.
- Add some more flour and knead the dough. In total, about 1.7 kg of flour should go, but you look at the consistency: the dough should not be tight, otherwise the baursaki will turn out to be dense.
- Proper dough should be soft and slightly sticky. Tamp the dough with a fist, cover the bowl with cling film and send to a warm place for 1.5-2 hours. Wrap an additional bowl with a blanket or blanket.
- After 1.5-2 hours, the dough should rise well. Wash the dough and put it in the heat for another 30 minutes, but you can not put it, but immediately separate part of the dough and start working with it. Do not forget to cover the dough remaining in the bowl with cling film so that the top does not dry out.
- Lightly sprinkle the working surface with flour, and use a rolling pin to roll out a circle 1-1.5 cm thick.
- Cut out small circles with a special mold, cup or glass. Put them on a board or on a table and cover with a towel for 10-15 minutes.
- In a cauldron, heat the vegetable oil well (200-300 ml) and lay out the blanks. Adjust the temperature of the stove so that the oil does not burn, otherwise the baursaks will immediately be covered with a dark crust, and the raw ones will remain inside. Fry the baursaks on both sides until golden, turning them over with a slotted spoon.
- Take out the finished baursaki with a slotted spoon and put it in a deep bowl or pan. Do the same with the rest of the test. Add vegetable oil during frying.
Video recipe
If you have any questions during the cooking process, then watch the video. In it you will see all the cooking processes from kneading dough to frying it.
You have learned the recipe for making Kazakh Baursaki dishes. These soft donuts are a great alternative to bread. Ready-made baursaks are stored for a long time: up to one week, if you put them in a plastic bag. Baursaki can also be fried not only in oil, but also in fat. Cook, try and write in the comments if you liked the recipe, and if everything worked out for you.
Other baking recipes
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