Baursaks are real Kazakh yeast

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   For the recipe we take the products indicated in the list.

2. STEP 2

   

   We will prepare the dough using the sponge method. Pour water and milk into an iron bowl in equal proportions (as indicated in the recipe) and heat it over a fire or in the microwave to a temperature of 35-40 degrees. Pour the liquid into a convenient bowl for kneading the dough, pour in the yeast and add a tablespoon of sugar.

3. STEP 3

   

   Add a third of the prepared and pre-sifted flour and mix everything well. The resulting dough base is similar in thickness to pancake dough. Cover the bowl with cling film and let the dough ferment in a warm place for 20 minutes.

4. STEP 4

   

   Next, add salt, beaten egg and melted margarine or butter to the dough. Add the remaining flour in two steps - you can sift it in advance or add it to the dough through a strainer.

5. STEP 5

   

   First, knead the dough with a spoon, and then, when it thickens and gathers into a lump, transfer it to the table (you can sprinkle a little flour on the table) and continue kneading with your hands. Knead the dough for 10 minutes, as yeast dough loves long kneading. Form a bun, cover with cling film and let rise in a warm place for an hour.

6. STEP 6

   

   The dough is ready - and now we can decide how to fry Kazakh baursaks? To do this, knead the dough, divide it into several parts with a knife and roll each into a flagellum.

7. STEP 7

   

   Cut the resulting strings into pieces 3-3.5 centimeters long.

8. STEP 8

   

   We form balls out of them, cover with a kitchen towel and leave for 15-20 minutes until they rise.

9. STEP 9

   

   Heat vegetable oil in a deep frying pan and add the first portion of our balls.

10. STEP 10

    

    Fry on all sides over medium heat until golden brown and cooked through.

11. STEP 11

    

    Remove the finished baursaks with a slotted spoon and place in a colander to drain excess fat. We fry all the preparations in a similar way.

12. STEP 12

    

    While they are still hot, you can sprinkle them with powdered sugar - but this is optional.

Comments on the recipe

tatyanochka2022

18.10.2023

4.5

The recipe for real Kazakh baursaks made with yeast caught my attention; it’s always interesting to learn about the cooking features and taste of any dish from another national cuisine. My dough came out very fluffy and rose perfectly. When I kneaded it, I only used one egg instead of two. I reduced the amount of sugar to two teaspoons, as I like unsweetened baked goods. I replaced margarine with vegetable oil. I cut the finished dough into pieces, then into small portions 3-4 cm wide. I formed balls from them and fried them in a small amount of vegetable oil. My baursaki turned out to be ruddy, appetizing, very aromatic; when fried, they rose and became very similar to cheesecakes. The crumb inside was well baked, became soft and porous. Very tasty! Thank you very much!

tamara

18.10.2023

4.9

Indeed, not a single Kazakh holiday table is complete without baursaks. Moreover, each housewife has her own recipe for preparing them. Some make the dough without eggs or milk, others with kefir. The shapes of baursaks are also different: from balls to diamonds. Great recipe. Baursaks turn out delicious, tender and melt in your mouth. Such baursaks are usually prepared in the south of Kazakhstan.

ulia-uf

18.10.2023

4.7

cook with pleasure!!! there is also a yeast-free recipe

Alina Viktorovna

18.10.2023

4.8

Girls, you have made a wonderful tandem, and the recipe and photos are excellent

tamara

18.10.2023

4.8

Thank you, Allochka

Oriole

18.10.2023

4.8

These are like our donuts, only they are made with filling. Thanks for the good recipe

Faith

18.10.2023

4.9

Very good recipe. I once had the opportunity to try baursaks, the taste was remembered for a long time. Very tasty, tender!!!!!