Baursaki

There is no stable, indestructible recipe - each nation cooks to its own taste and in accordance with its own traditions. We decided to offer you a baursaki recipe with photos and detailed descriptions in the Kazakh way.

The history of the dish

Baursaki is a rather unusual word for us, but among nomadic peoples it is a historically everyday dish, which is as common as traditional bread in our country. In Kazakhstan, Bashkiria, Tatarstan, Kyrgyzstan, these donuts are in the forefront in popularity and treat them there, first of all, to the most welcome guests, who are thus shown the greatest respect and reverence.

The recipes differ slightly, because the Bashkir baursak recipe, for example, which is almost the same as the Tatar baursak recipe, is kneaded with milk and served with koumiss or fragrant green tea. The historical essence of this dish is that the nomads, being in constant motion, could not afford any lengthy cooking processes, everything had to be as fast as possible: pieces of dough were thrown into a cauldron in boiling, bubbling oil and after 30-40 seconds bringing out the finished meal.

In the modern world, Bashkir baursaks, and even Tatar baursaks, are often mixed with kefir. And it’s hard to argue with this, because kefir-based baursaks are absolutely in no way inferior to the original version, only a slight shade in taste will allow a true gourmet to catch the difference.

Ingredients:

• Flour - 380 g
• Milk - 200 ml
• Sugar - 20 g
• Salt - 1/3 tsp
• Vegetable oil - 25 ml
• Dry yeast - 10 g
• Vegetable oil - for deep fat

Step by step preparation:

1. In order to cook traditional Kazakh baursaks, we do not have to assemble some kind of intricate food set, all the ingredients can be found in any kitchen cabinet, even if it is the kitchen of an inveterate bachelor. Weigh and measure the required ingredients according to the recipe.
   

   In order to cook traditional Kazakh baursaks, we do not have to assemble some kind of intricate food set, all the ingredients can be found in any kitchen cabinet, even if it is the kitchen of an inveterate bachelor. Weigh and measure the required ingredients according to the recipe.

2. Let's start cooking homemade baursaks from the most important culinary stage, that is, preparing the dough. The importance of this action is unambiguous: the more magnificent and airy the dough, the more magnificent and airy the final baking, respectively (now we are not only talking about our recipe). Pour the yeast into a spacious bowl, add sugar, pour warm milk next. The temperature of the milk should be as comfortable as possible for the tactile sensations of the fingers - this is approximately 34-37 degrees.
   

   Let's start cooking homemade baursaks from the most important culinary stage, that is, preparing the dough. The importance of this action is unambiguous: the more magnificent and airy the dough, the more magnificent and airy the final baking, respectively (now we are not only talking about our recipe). Pour the yeast into a spacious bowl, add sugar, pour warm milk next. The temperature of the milk should be as comfortable as possible for the tactile sensations of the fingers - this is approximately 34-37 degrees.

3. Sift 100 g of flour to these ingredients, mix very actively with a whisk. Now you have to wait about 20 minutes.
   

   Sift 100 g of flour to these ingredients, mix very actively with a whisk. Now you have to wait about 20 minutes.

4. During this short time, the dough will fully ripen and acquire the properties we need for successful dough kneading, that is, it will become porous and airy, and will significantly increase in its original size.
   

   During this short time, the dough will fully ripen and acquire the properties we need for successful dough kneading, that is, it will become porous and airy, and will significantly increase in its original size.

5. That part of the flour that we have left is now sifted to a porous dough. For us, the result should be a soft, elastic dough with which it will be very comfortable to work, since it absolutely does not stick to the fingers. Therefore, we will knead with our hands, often treating our fingers with vegetable oil.
   

   That part of the flour that we have left is now sifted to a porous dough. For us, the result should be a soft, elastic dough with which it will be very comfortable to work, since it absolutely does not stick to the fingers. Therefore, we will knead with our hands, often treating our fingers with vegetable oil.

6. Having rounded the dough for future delicious baursaks, set it aside in a warm place.
   

   Having rounded the dough for future delicious baursaks, set it aside in a warm place.

7. Already after 40 minutes it will rise very (no less than 2-3 times).
   

   Already after 40 minutes it will rise very (no less than 2-3 times).

8. Now we will try to explain in detail and, of course, show how to make baursaks from this magnificent dough. We roll out the layer using a convenient wooden / silicone rolling pin, but it should not be thin, about 1 cm thick.
   

   Now we will try to explain in detail and, of course, show how to make baursaks from this magnificent dough. We roll out the layer using a convenient wooden / silicone rolling pin, but it should not be thin, about 1 cm thick.

9. We suggest you use a 100-gram faceted glass, the diameter of which is 4 cm, as we did, and squeeze the circles on the surface of the dough.
   

   We suggest you use a 100-gram faceted glass, the diameter of which is 4 cm, as we did, and squeeze the circles on the surface of the dough.

10. In any convenient pan, heat up a large amount of oil (so that the baursaks can easily float) on a medium level of fire. In batches, we will throw blanks-circles into slightly gurgling oil.
    

    In any convenient pan, heat up a large amount of oil (so that the baursaks can easily float) on a medium level of fire. In batches, we will throw blanks-circles into slightly gurgling oil.

11. Slightly stirring the gradually browned lush baursaks, we will catch one by one with a slotted spoon, put it on a plate.
    

    Slightly stirring the gradually browned lush baursaks, we will catch one by one with a slotted spoon, put it on a plate.

12. Now, how to cook baursaks is probably no longer a secret for you, and you can easily agree with us that the process is elementary, and the result is much better than expected.
    

    Now, how to cook baursaks is probably no longer a secret for you, and you can easily agree with us that the process is elementary, and the result is much better than expected.

Benefits of the dish:

A wonderful, very appetizing baursak recipe at home, which we brought to your picky gastronomic court, is unlikely to be able to decorate a diet or diversify a fitness menu. But the amazing mood and just an incredible burst of vivacity from a couple of these lush donuts are guaranteed to be beneficial and increase vitality for the next few hours of your possibly busy and difficult day at work.

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