Baursaks

Baursaks - a dish that is cooked by many East Asian nations. It can be found on the table in Tatarstan, Kazakhstan, Bashkiria, in a number of other countries (although the name of this dish in different languages sounds not exactly the same). Baursaks are donuts made from yeast or yeast-free dough, fried in large quantities of vegetable oil. They can be in the form of balls, triangles, rhombuses. Any hostess, if she tries, can make such an oriental delicacy at home.

Cooking Features

The process of cooking bursaks not too complicated. With patience, even an inexperienced cook will cope with the task. However, it is important not to make mistakes, otherwise the result may not meet the expectations of the cook.

Baursaks can be made from different types of dough. The Kazakh version of donuts is made from yeast dough; Tatar baursaks are usually made from yeast-free.
Before rolling out the dough, he needs to give time to come and "rest." Only then the baursaks will turn out lush.
Baursaks will be tastier if the dough is not cooked in water, but in milk or fermented milk product.
Sponge may not be suitable if you use hot or cold foods to cook it. Their temperature should be slightly above room temperature (like fresh milk).
It is necessary to fry baursaks in a large amount of oil - they should float in it. Stir gently during frying. At this time, care should be taken to prevent oil splashes from burning you.
After frying, baursaks are recommended to be spread on a napkin so that it absorbs excess fat.
To add a spicy taste or fruit flavor to baursaks, you can add oriental spices, orange or lemon zest, but in moderate quantities to the dough.
Baursaks will taste better if they are sprinkled with powdered sugar. It can be made from ordinary sugar, grinding it in a coffee grinder.

There are different bursack recipes - from different types of dough. The taste of donuts can also be different. If you are not afraid of culinary experiments, you can prepare baursaks according to different recipes, and then compare their taste and choose the best option, from your point of view.

Kazakh baursaks

Composition:

flour - 0, 7 kg;
dry yeast - 10 g;
milk - 0, 25 l;
water - 0, 5 l;
vegetable oil - 50 ml in the dough, for frying - as required;
salt - 5 g;
sugar - 5 g;
powdered sugar (optional) - for sprinkling donuts.

Method of preparation:

Boil water, dilute her milk.
Mix the sugar with dry yeast, add to the diluted milk, stir. Leave for 15 minutes.
Sift flour, mix it with salt.
Add dough and butter to the flour, knead the dough.
Place the dough in a bowl, cover with cling film and leave for 1, 5 hours in a warm place.
Punch the dough with your hands, leave to come for 30-40 minutes. During this time, the dough should rise again.
Roll the dough into a layer about 1 cm thick or less.
Cut the mugs with a glass or a small glass.
Collect the remains of the dough, roll it into a ball, roll it again and cut into diamonds or triangles so that there are no large dough residues.
Leave the dough pieces on the table for about 10 minutes.
Heat oil in a saucepan or cauldron. Dip a piece of dough into it. They must float in oil.
Fry baursaks in boiling oil, gently stirring until they are browned on all sides.
Catch donuts with a slotted spoon, put them on a dish covered with a napkin.
In the same way, fry the remaining pieces of dough.

Before serving, baursaks can be sprinkled with powdered sugar or seasonings - they do not have to be sweet.

Tatar baursaks without yeast with honey

Composition:

chicken egg - 6 pcs .;
butter - 40 g;
flour - 0, 7 kg;
sugar - 20 g;
honey - 100 ml;
cooking oil for frying - as needed.

Method of preparation:

Melt the butter.
In a bowl, beat eggs with sugar, add butter, and whisk again.
When adding sifted flour in small pieces, knead the dough.
Leave it for 15-20 minutes.
Melt the honey, pour it into a bowl. You can slightly dilute the sweet product with boiled water.
Divide dough into 3-4 pieces. Roll a sausage with a diameter of about 2.5-3 cm from one. Cut it into pieces with a width of about 1-1.5 cm.
Fry in plenty of butter until golden brown.
Remove the baursaks from the oil with kitchen tongs, bathe them in honey, put them on a plate.

Tatar baursaks are a sweet dish that both children and adults will surely enjoy.

Baursaks on ayran with pressed yeast

Composition:

Baker's yeast (pressed) - 100 g;
chicken egg - 1 pc .;
airan - 0, 5 l;
wheat flour - 1-1,5 kg;
milk - 0, 3 l;
sugar - 100 g;
salt - 5 g;
soda - 5 g;
melted mutton fat or vegetable oil - 0, 4-0, 5 l.

Method of preparation:

Boil the milk, wait until it cools down to about 40-50 degrees, dissolve pressed yeast and sugar in it, leave for 15-30 minutes in a warm place.
Add salt and soda to airan, mix. The drink should hiss, foam.
Mix airan with brew on milk.
Whisk the egg separately, add to the liquid mixture. Whisk it with a whisk until you get a uniform consistency.
Gradually pouring flour, knead the dough, dense, but soft and elastic. Leave it up. After 1, 5 hours, jam and leave for another half hour.
Roll the dough into a layer about 8-10 mm thick. Cut out circles from it.
After gathering the remnants of the dough together, roll it into a new layer, cut the circles.
Fry mugs of dough in hot fat, put on a napkin.

When the napkin absorbs excess fat, baursaks can be put on a clean plate and served with tea or as an independent dessert.

Baursaks on yogurt without yeast

Composition:

kefir - 0, 25 l;
flour - 0, 35-0, 4 kg;
chicken egg - 2 pcs .;
salt - a pinch;
soda - 2 shchipi;
sugar - 100 g;
vegetable oil - as required (including 50 ml in the dough).

Method of preparation:

Break eggs into a bowl, add sugar and salt to them, beat with a whisk.
Add kefir, soda and butter. Beat until a homogeneous composition.
Gradually add flour, knead the elastic dough. Give it 15 minutes to “rest,” then stretch it into a sausage.
Cut the sausage into small pieces and form balls of about 2 cm in diameter.
Heat the butter, put the balls of dough in it, fry them until golden brown. It is desirable to fry baursaks in small batches so that they do not interfere with each other.

Put the baursaks on a napkin. When it absorbs the fat, put the donuts on a beautiful dish, sprinkle with powdered sugar or pour with the melted honey.

Baursaks with melted butter in icing sugar

Composition:

flour - 0, 6-0, 7 kg;
ghee - 0, 5 kg;
chicken egg - 5 pcs .;
sugar - 0, 25 kg;
water - 0, 2 l;
salt - a pinch;
milk - 60 ml.

Method of preparation:

Beat eggs with salt and sugar in the amount of two tablespoons.
Add milk and a tablespoon of ghee. Mix thoroughly.
Sift flour. Add to the eggs. Knead the dough.
Leave it for 20 minutes in a cool place so that it does not stick strongly to your hands.
During this time, boil syrup out of water and remaining sugar.
Sprinkle flour on the board and palm. Separate the third part from the dough, form a bar out of it, cut it into small circles.
Heat the ghee, fry the pieces of dough in it.
Put the baursaks in a container of syrup, put it on a dish. Wait for the icing to harden.
In the same way, fry the baursaks from the remaining dough in portions, not forgetting to cover them with sugar icing.

Cooked by this baursack recipes are very appetizing. This version of the dish is often referred to the Bashkir cuisine.

Baursaki - a popular dish of East Asian cuisine. The analogue of food in Russian cuisine are donuts. Baursaks can be prepared from various types of dough. The most popular among our compatriots are the Tatar and Kazakh versions of this dish. Usually, baursaks are made sweet and served for tea. Often before this they are coated with sugar or honey icing. Baursaks can also be made savory, giving them a savory taste with the help of oriental spices. The dish is not quite easy to prepare, but if you follow the instructions that accompany the recipe, you can make it even without having culinary experience.

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