Kazakhstani recipe
How to make Baursak
Бауырсақ (bauyrsaq)
All of Kazakhstan
Small puffy pieces of fried dough, golden outside and soft inside, piled high on every dastarkhan. They are eaten with tea, butter, honey or jam, and a family gathering without baursak is hard to imagine.
Ingredients
- 500 g plain flour
- 250 ml warm milk
- 1 teaspoon dried yeast
- 1 tablespoon sugar and 1 teaspoon salt
- 1 egg
- 30 g butter, melted
- About 1 litre vegetable oil for frying
Method
- Stir the yeast and sugar into the warm milk and leave for 10 minutes until frothy.
- Mix in the egg, melted butter, salt and flour, and knead into a soft dough. Cover and leave in a warm place for about an hour, until doubled.
- Roll the dough out about 1 cm thick and cut into small squares, diamonds or rounds.
- Heat the oil in a deep pan to about 170 °C. Fry the pieces a few at a time for 2 to 3 minutes, turning them, until puffed and golden. Hot oil is dangerous: never leave the pan, and keep children away.
- Drain on kitchen paper and serve warm with tea.
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