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How to cook baursaks. Video recipe
Baursaks are nourishing oriental dough buns, an obligatory dish on Kazakh, Uzbek, Tatar, Bashkir tables. Today, these mouth-watering buns, literally melting in your mouth, are prepared not only by oriental chefs, but also by caring housewives in other countries. You can also cook soft aromatic baursaks according to the classic recipe, or make quick donuts on kefir for lunch or dinner.
How to cook baursaks. Recipe
The classic recipe for delicious baursaks
Ingredients: – 700 g of wheat flour; – 1 st. milk and water; – 10 g dry yeast; – 1 chicken egg; – 1 tsp. sugar and salt; – vegetable oil.
Heat the milk not to a boil, dilute the yeast in it, add sugar and stir until the grains are completely dissolved. Leave the mixture to ferment for 15 minutes. In the meantime, sift the flour to make the baursaks more fluffy and fluffy, and pour it into a deep bowl. Pour in the egg and yeast solution. Make a brine from the specified amount of water and salt, add to the rest of the ingredients along with 1 tbsp. l. vegetable oil and gently knead the not steep dough, stirring the flour into the liquid with your hands. Cover the bowl with a clean towel, place in a warm place and let sit for half an hour. Then remember the dough a little and let it sit for another 2 hours.
You can also roll out the dough and cut out circles with a coffee cup. Crumple the cuts again, roll out and cut into squares or rhombuses
Transfer the lump of the risen dough to the floured table. Divide it into small lumps with your fingers, shape them into a round shape and wait 20 minutes for them to rise slightly. Pour a lot of vegetable oil into a deep frying pan or cauldron, as for deep fat. Preheat the dishes vigorously and dip the baursaks into it. Fry them on each side until golden brown, remove with a slotted spoon and place in a colander to remove excess fat. Next, place them on a thick-bottomed dish. Sprinkle with powdered sugar if desired.
Quickly baursaki: quick and tasty
Ingredients: – 500 ml of kefir; – 1 chicken egg; – 900 g flour; – 1 tsp. soda; – 2 tbsp. l. Sahara; – 2 tsp salt; – vegetable oil.
Ready-made baursaks can be stored for up to a week, and to keep them soft, place them in a bag and wrap hermetically
Make a simple and quick baursak dough. Mix kefir with egg, sugar, salt and 1 tbsp. l. vegetable oil. Knead the mass until smooth, add baking soda and knead, adding flour in portions. The correct dough should be smooth and soft. Crumple it on the table for 5 minutes, cover with a napkin and stand for 15 minutes. Heat vegetable oil in a cauldron over high heat. There should be enough of it so that the raw donuts are completely immersed. Pinch off pieces from the dough ball and immediately throw them into the boiling fat. Bake baursaks until they are pretty blush and place on a paper towel.