Baursak dough

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   Prepare the ingredients for the dough.

2. STEP 2

   

   Heat the milk and water to about 40 degrees. Pour them into the dough bowl.

3. STEP 3

   

   Add yeast, butter (20 g), salt and sugar to the liquid. You will learn all the intricacies of working with yeast by reading an article on this topic. there is a link at the end of this recipe.

4. STEP 4

   

   Mix everything well. Instead of dry yeast, you can use 20 g of fresh yeast.

5. STEP 5

   

   Make a well in the sifted flour and pour in the milk mixture.

6. STEP 6

   

   Start kneading.

7. STEP 7

   

   First, kneading is done in a bowl until the dough becomes homogeneous and has absorbed all the flour. You may need a little less or more flour, focus on the required flour consistency. Read more about the properties of flour in the link at the end of the recipe.

8. STEP 8

   

   Then transfer the dough to the table and knead with stretching movements.

9. STEP 9

   

   Place the smooth dough in a greased bowl, cover and leave warm for 1 hour.

10. STEP 10

    

    After an hour, the dough will have at least doubled in size.

11. STEP 11

    

    Roll out the dough into a layer 0.5-0.7 cm thick.

12. STEP 12

    

    Cut out circles.

13. STEP 13

    

    Or simply cut the dough into diamond squares. Cover the pieces and leave for 5-10 minutes.

14. STEP 14

    

    Heat the oil in a cauldron.

15. STEP 15

    

    Place several baursak preparations in the oil. Don’t add too much quickly - the pieces will cool the oil and will lie on the bottom for a long time, the baursaks will not be as fluffy as they should be and will absorb a lot of oil.

16. STEP 16

    

    When the baursaks turn golden on one side, turn them over.

17. STEP 17

    

    Remove the finished baursaks to a towel to remove excess fat. Then - onto a beautiful dish. In this form they are served instead of bread with all possible dishes.

18. STEP 18

    

    And with powdered sugar they become dessert.

Comments on the recipe

Narita

31.07.2023

4.6

And here are the students themselves! See the step-by-step recipe.

Testomania

31.07.2023

4.8

I’m not very strong in Mongolian-Turkic cuisine, but I really liked the dough for baursaks, like the baursaks themselves))) I kneaded the dough following the recipe. I kneaded it for about 10 minutes with my hands until it stopped sticking to my hands and the container. I covered the bowl with a lid and left it to rise right on the table in the warm kitchen. For molding, I used a regular scraper-separator, with its help I cut the dough layer into small squares. After the pieces were ready, I fried them in a frying pan with a lot of vegetable oil. Although I used a lot of oil, I didn’t use so much that the baursaks would drown in it. They rose significantly, increasing in size, and became voluminous and lush. After cooling, the crumpets retained their volume, but were hollow inside. I don’t know what baursaks taste like in national cuisine, but I made wonderful crumpets. I sprinkled them with powdered sugar and served them with gooseberry jam for tea. The four of us ate plenty for the afternoon snack; it’s good that we got a lot of baursaks from the specified amount of food. I liked the recipe, thank you!

Oleg

31.07.2023

4.6

Baursaks are NEVER cut into “blanks”!!!!!!They are torn by hand!!!!!!!!!

Sunny Bunny

31.07.2023

4.7

250 grams of vegetable oil?! Why so much? In the dough - a lot, for frying - a little.