Easy Baursaki Dough Recipe

Kitchen appliances and utensils:deep bowl, whisk, teaspoon, tablespoon, measuring cup, pan with lid, silicone baking mat, refrigerator, clean bag.

Ingredients

Step cooking

1. Pour warm water into a large deep bowl, add a little salt, a little sugar and mix thoroughly until the salt and sugar are completely dissolved.
   
2. Next, we crumble the living yeast into a bowl and also mix thoroughly. Add 1 stack. warm milk, mix. It is very important that the milk is just warm, but not hot, because at high temperature the yeast will not be able to rise properly. The temperature can be checked with a thermometer, it should be about 40-42 degrees, or by dipping a finger into it. Milk should be felt as warm, not burning.
   
3. After that, pour the vegetable oil, mix again and leave for about 10 minutes. After the dough has stood for a while, we introduce pre-sifted flour in small portions and begin to knead the dough. It can also be used on pies. In addition, you can start a dough not only in milk, but also on whey or kefir. It is best to knead the dough with your hands, but if this is too unusual for you, you can use a spatula or spoon.
   
4. When the dough has gathered in a lump and becomes too thick, continue to knead with your hands first in a bowl, gradually adding the sifted flour. Then you can put it on a silicone baking mat or just a dry table surface. The dough is soft, resilient and not at all sticky.
   
5. We put the finished dough into the pan, cover it with a tight-fitting lid and leave it to rise in a warm place.
   It is often advised to cover the dough with just a towel, but as it does, air still flows in and a dry crust appears on the surface of the dough. To avoid this, the container with the dough can be tightly covered with cling film. After about 40-60 minutes, we knead the dough for the first time, cover it again and leave it in a warm place. After another half hour, we crush the second time and leave for another half hour. After that, put the dough on a table sprinkled with flour or a silicone mat and gently knead, forming a smooth ball.
   
6. Next, put the dough in a clean bag and put it in the refrigerator for another half hour. After this time, we get the finished dough, and we can proceed to the formation of blanks for pies or baursaki.
   

Video recipe

In this video you will find detailed step-by-step instructions for preparing the baursaki dough. The author clearly demonstrates how to knead dough, introduce flour and knead the dough. It also tells in detail how many times it needs to be crushed, and how to avoid the formation of a dry crust on its surface.

Other test recipes