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Prep Time
8 h.
Cooking Time
1 h.
Serves
9
Difficulty
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About This Recipe
Tatar baursaks are nothing more than donuts that are fried in a large amount of fat. By the way, they are prepared not only in Tatarstan, but also in Bashkiria, Buryatia, and Kazakhstan. Most often, baursaks are served as an alternative to bread, but there is also a dessert option. It is interesting that many years ago, based on their ability to skillfully prepare these donuts, Tatar women drew conclusions about the culinary abilities of potential daughters-in-law. The matter, of course, is not too complicated, but there are certain subtleties. You will find all the details for preparing fluffy, delicious baursaks in our classic recipe (the dough is kneaded using frozen eggs without adding yeast).
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Ingredients List
Total ingredients: 8
Serves:
Flour - 250 g
Eggs - 4 pcs.
Vegetable oil - 25 ml
Lemon juice - 1 tsp
Sugar - 1 tsp
Salt - 0.3 tsp
Baking soda - 0.3 tsp
Vegetable oil for deep frying - to taste
Nutrition Facts
Serves:
🥓
Fat
145г
🍚
Carbohydrates
176г
🥩
Protein
55г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
To prepare the dough for real Tatar baursaks, you must first freeze the eggs. Wash them, then separate them into a plastic container. Cover and place in the freezer overnight. In the morning, transfer to the refrigerator and leave for 4 hours.
Step 2
Transfer the egg mixture to a large bowl in which you plan to prepare the dough for the baursaks. Add sugar and salt. Pour baking soda into a tablespoon, add lemon juice and stir. Pour into bowl with eggs.
Step 3
Beat the egg mixture with a mixer at high speed (about 10 minutes). You should get a light fluffy mass of uniform consistency. Pour in vegetable oil. Stir.
Step 4
Sift the flour for the baursak dough through a sieve. Then, stirring with a spatula, pour it into the egg mixture. The dough should be soft and sticky.
Step 5
Cover the bowl with the baursak dough with cling film. Leave at room temperature for 30–40 minutes. During this “rest”, gluten will develop in the dough, it will become more elastic, and it will be easier to work with.
Step 6
Sprinkle your work table with flour. Lay out the dough and divide it into 5 parts. Roll each into a thin sausage. If the dough is too sticky, you can also sprinkle it with flour.
Step 7
Cut the dough sausages into small pieces. You will get blanks for baursaks. Pour refined vegetable oil into a large saucepan and heat it over medium heat.
Step 8
The oil should not be very hot. Dip a piece of dough into it and watch its “behavior.” It should sink to the bottom and then slowly float up, becoming covered with single bubbles. In this case, the oil for frying baursaks is considered ready.
Step 9
Place a small portion of dough pieces into a pan with hot oil. They should be positioned freely, because they will increase in volume during frying.
Step 10
Brown the baursaks on both sides until golden brown. Place the finished ones on two or three layers of paper towels to absorb excess fat: then the baursaks will have a crispy crust.
Step 11
Also prepare baursaks from the remaining dough. If possible, fry them in two pans at once so that they remain as hot as possible before serving.
Step 12
Baursaks can be served pure or topped with syrup, like chak-chak. You can prepare it from 50 ml of water, 100 g of honey and 200 g of sugar. (cook until it tastes like a thick thread).
Enjoy your meal!
Follow the instructions step by step