Tatar air baursaks

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to make Tatar air baursaks? Prepare your food. Sift the flour - this will not only remove possible debris, but also saturate it with oxygen, resulting in more airy and fluffy products. Take milk of any fat content. Butter is natural and high quality, without vegetable additives.

2. STEP 2

   

   Beat the eggs into a deep bowl. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush.

3. STEP 3

   

   Add salt and sugar.

4. STEP 4

   

   Pour in warm milk.

5. STEP 5

   

   Add dry yeast - here they do not play a major role and are added in small quantities to loosen the dough.

6. STEP 6

   

   Add melted butter and mix well. Read at the end of the recipe for information on how to melt butter in different ways.

7. STEP 7

   

   Add flour in portions and knead the dough. Be prepared that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough.

8. STEP 8

   

   Well-kneaded dough is smooth and elastic and holds its shape well.

9. STEP 9

   

   Cover the dough with a towel and leave for 15 minutes.

10. STEP 10

    

    Next, divide the dough into 8 parts.

11. STEP 11

    

    Stretch each part into a rope.

12. STEP 12

    

    Now cut each rope into small pieces the size of a hazelnut.

13. STEP 13

    

    Heat oil for frying in a suitable container. There is a simple way to check whether the oil has warmed up well enough. Dip a wooden spatula into it. If bubbles have gathered around it, then you can begin the frying process. Fry the baursak in small portions - they immediately increase in volume and puff up.

14. STEP 14

    

    In preheated deep fat they fry very quickly - literally in 2-3 minutes. In the process, carefully turn them over with a slotted spoon so that each piece is fried on all sides.

15. STEP 15

    

    Place the finished baursaks on paper towels to absorb excess oil. If desired, sprinkle the baursaki with powdered sugar.

16. STEP 16

    

    The yield of baursaks is large - there was enough for my large family, and there was still a little left! Bon appetit!

Comments on the recipe

lara

12.08.2023

4.9

The recipe for Kalmyk bortsoki with kefir is somewhat reminiscent of bursaki. High in calories, but tasty, sometimes you can afford it.

taksibluz

12.08.2023

5

Nastya, thanks for the recipe! We've been eating lavash according to your recipe for a couple of weeks, let's try something new

Azzzazell

12.08.2023

4.5

Great recipe. This is the second time in 3 days that my child and I are cooking using it. They fly away like seeds. Thank you!