Kazakh kefir-based baursaks

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make Kazakh baursaks with kefir and yeast? Prepare all ingredients. Use premium grade flour, a C1 category chicken egg, and kefir, you can choose any fat content.

2. STEP 2

   

   Pour the kefir into a ladle and heat it slightly on the stove; the kefir should be slightly warm, but not hot. In overheated kefir, the yeast will die. Read about all the intricacies of working with yeast in the article at the link at the end of the recipe. Pour warm kefir into a bowl for preparing the dough, add sugar, soda and dry yeast, mix and leave aside for 15 minutes. Read about all the nuances of working with soda in the article follow the link at the end of the recipe.

3. STEP 3

   

   During this time, bubbles should appear on the surface of the kefir, which means that the yeast has begun its work. Beat in a chicken egg, add salt, pour in vegetable oil and mix everything until smooth.

4. STEP 4

   

   Start adding sifted wheat flour. This will fill it with oxygen, which will make the dough more tender and soft, and will also remove unnecessary impurities. Knead the dough for about 10 minutes. It should become elastic and slightly stick to your hands, but not too much. Depending on the quality of flour, you may need a little more or a little less. You can read more about flour and its properties in a separate article, link at the end of the recipe.

5. STEP 5

   

   Cover the bowl with the dough with cling film and place in a warm place for 1 hour. During this time, the dough should rise and increase in size.

6. STEP 6

   

   Sprinkle the risen baursak dough with flour and knead it. Roll the dough into a sausage and use a spatula or knife to cut into circles. Let the resulting pieces stand for another 10 minutes.

7. STEP 7

   

   Heat vegetable oil in a cauldron and carefully place 5-7 pieces into the oil. At first the blanks will sink to the bottom, but then they will swell and rise to the top. Deep-fry the baursaks until golden brown, turning them over during frying so that they are evenly fried on all sides. Read about how to choose the right vegetable oil in separate articles, links at the end of the recipe.

8. STEP 8

   

   Place the fried baursaks on a dish lined with paper napkins, this will allow excess oil to escape. Transfer the finished baursaks to a new, clean dish and serve with honey, jam or powdered sugar. The best drink to accompany this dessert is freshly brewed black tea. Bon appetit!

Comments on the recipe

loboda

10.12.2023

4.6

Great baked goods! The video makes the recipe for Tatar Bursaks more clear.

Moderator Ksenia

10.12.2023

4.6

Kazakh baursaks made with kefir are a very tasty and at the same time simple treat for tea. They turned out fluffy, soft with a slightly crispy crust. Baursaks taste like donuts. I used kefir with a fat content of 2.5 percent, an egg of category C1. I used 710 grams of flour (high grade). The dough turned out soft, elastic, a little sticky, just a little bit. This did not interfere with my work in any way. I divided the risen dough into 46 parts weighing an average of 30-35 grams. I fried baursaks for about 1 minute. It seems to me that baursaks are an excellent treat for guests: baursaks are easy to prepare, you get a lot of them and they are very tasty. Nika, thank you very much for the recipe!