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Preparation Time
30 min
Cooking Time
35 min
Serves
8
Difficulty
Categories
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Baursaks made with kefir without yeast are a variant of popular dough products in Turkic cuisine. Baursaks are common in Kyrgyzstan, Uzbekistan, Mongolia, Tatarstan, Bashkiria, but perhaps most of all they are loved in Kazakhstan. It is no coincidence that it was there, in Almaty, in 2014, during the celebration of Mother’s Day, that a culinary duel took place between seven pairs of mothers-in-law and daughters-in-law, who baked 856 kg of baursaks, which was recorded in the Guinness Book of Records. These fluffy, deep-fried buns are most reminiscent of small donuts. They can be made sweet or not, it all depends on what you are going to serve them with. As a dessert for tea, baursaks are made moderately sweet. And unsweetened ones can even be eaten with soup. Baursaks are made from yeast and unleavened dough. According to our quick recipe, we will prepare dough for baursaks without yeast, using kefir, with baking powder.
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Serves:
Wheat flour of the highest grade - 500 g
Kefir - 300 ml
Egg - 1 pc
Vegetable oil - 40 ml
Sugar - 2 tbsp
Salt - ⅘ tsp
Baking powder for the dough - 10 g
Vegetable oil - 400 ml
1
Break the egg into a large bowl. Add sugar and salt, beat the mixture with a whisk. Pour the kefir into it. It should not be at room temperature, so take it out of the refrigerator beforehand.
2
Add the baking powder to the egg/kefir mixture and sift most of the flour into it, mixing first with a spatula and then with your hand. Gradually add more flour as needed.
3
Without removing the dough from the bowl, add 40 ml of vegetable oil and continue kneading with your hand until the dough has absorbed all the oil. The dough should be very soft and even a little sticky.
4
Place the dough on a floured surface, knead it a little more with both hands, gather it into a ball and let it rest for half an hour or an hour in a bowl under a lid or foil.
5
On a floured surface, roll out the dough to about 1.5 cm thick. Using a pizza cutter or a regular sharp knife, cut the dough into small squares or diamond shapes.
6
Heat the vegetable oil for the stir-fry in a large saucepan. Drop one piece of dough into the fryer. At the optimal temperature, the baursak in the oil should immediately bubble up. Do not make the fire strong, otherwise the outside of the baursaks will burn and the inside will not be baked.
7
Deep fry the baursaks in portions of 6-7 pieces on both sides until golden brown. During frying, the baursaks will swell and become round. Remove them with a slotted spoon to a plate lined with paper napkins.
Serves:
Fat
440
Carbs
391
Protein
71
Kcal
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