Baursaki
The history of the origin of this dish is connected with the nomadic way of life of Turkic peoples. They needed to quickly and easily prepare bread in field conditions. They made sourdough and fried it in oil. It was filling, and thanks to the oily film covering the whole piece, the bread lasted a long time and remained soft inside. Recipes of this dish are abundant, they are cooked in Kazakhstan, Azerbaijan, Kyrgyzstan, Turkmenistan, Turkey, and Uzbekistan. No festive table is complete without golden baursaki folded into a heap in a separate dish. These donuts have a neutral taste and are mainly used instead of bread. If baursaki are served with tea, they can be drizzled with a syrup based on honey and sprinkled with sesame seeds.
Kefir
2 cups (yogurt or sour milk)
Salt
1 tbsp
Sunflower oil
3-4 tbsp (for the dough)
Eggs
3-4 eggs
Flour
4 cups
Leavening agent
2 packs of 0.5 oz each
Sunflower oil
refined for frying
To prepare baursaki, pour kefir into a bowl, add eggs, salt, oil, and mix everything until homogeneous (do not whisk). Then add sifted flour with a leavening agent.
Place the dough on the table, knead it, divide it into 4 pieces, and let it rest for about 10-15 minutes.
Roll out the dough to a thickness of about 7 mm, cut it into pieces of arbitrary shape.
Place the baursaki in well-heated oil and fry over medium heat, turning them evenly.
There should be plenty of oil so that the dough pieces float in it.
Place the cooked baursaki on paper towels to remove excess grease.
Call the guests and enjoy!
© Наталья Лиханова
(5/5)
