Spring is slowly coming into its own, first delighting us with good weather, then on March 8, and there it is not far from Nauryz. An invariable tradition at Nauryz is the preparation of delicious baursaks. Real Kazakh baursaks as a recipe are not written down, but transmitted by visual demonstration with synchronous comments in each individual family from the older generation to the younger. However, for those who did not have a chance to spend time in a hot kitchen in their childhood, looking with lust at the growing pile of delicious dough pillows, I propose a baursak recipe with photo examples. Believe me, you get the perfect baursaks!
Ingredients:
- 300 mg warm water
- 1 teaspoon salt
- 2 teaspoons of sugar
- 1 tsp yeast
- 1 tablespoon of kefir or sour cream
- 1 l. sunflower oil
- 500 gr flour
Any recipe, including the baursak recipe, starts with add-mix. In this case, we dump in one heap 300 milligrams of warm water, a teaspoon of salt, two teaspoons of sugar, a teaspoon of yeast, a tablespoon of kefir or sour cream and a tablespoon of sunflower oil. Mix everything well and add exactly 500 g of flour.
Yeast is easy to fall asleep, they will dissolve in warm water. If you have time, let the dough stand in a warm place for about an hour to allow the yeast to fully open. If there is no time, cover the cup with the dough on top with a hot towel dipped in boiling water, wait until it cools down, repeat the procedure 2-3 times.
Fill the dishes with oil and fry the resulting dough balls until they acquire a golden hue.
And voila! The simplest recipe Kazakh baursaks, which even a child can handle. Well, the result will undoubtedly be enjoyed by the whole family. Bon Appetit!
Also read how to cook real bauyrsaki for Nauryz by
1. Add sugar, 1 egg, salt and a teaspoon of baking soda to the sour milk. Stir everything well.
2. Pour flour in portions to make a dough. It should not be tight, but at the same time, it should not stick to your hands. Leave the dough covered for 4-5 hours.
3. After the specified time has elapsed, divide it into two parts. Roll out the first part in a layer of 0.5–0.7 cm, and leave the second in a bowl under the lid. The rolled dough must be cut so that a kind of "rhombs" are obtained. Many people fry round baursaks, but these are the ones I like: unlike round ones, the "rhombuses" are not dense, but light and airy.
4. Put the cauldron on medium heat and pour into it sunflower oil so that when frying it completely covers the Kazakh baursaks. As soon as the oil has warmed up, you can start frying. Do not throw too many baursaks, 8-10 pieces will be enough (if small, like mine). Stir them constantly with a slotted spoon when frying! It is advisable to place each "batch" in a colander to glass the oil, and then pour it into a cup.
Photo: baursaki stuffed (apples)
In general, in addition to baursaks, from the test for sour milk you get wonderful pies, and also small cakes (only they need to be rolled out thinly). The filling here can be different, in my case it was a small red apple. It, of course, needs to be finely chopped and sprinkled with sugar. You can fry both in a frying pan and in a cauldron over medium heat.
Bon Appetit!
If we are talking about a real Kazakh recipe for baursaks on kefir, then the silhouettes of ruddy, fried outside and airy inside immediately pop up before our eyes. The splendor of baursaks is due to the addition of yeast or baking powder to the dough itself, we will discuss both recipes below.
Real Kazakh baursaks on kefir
The traditional recipe of baursaks includes yeast, it is thanks to the latter that the dough turns out to be surprisingly light. Due to their airiness, it is very difficult to keep track of the amount in which they can be absorbed.
Ingredients:
- kefir - 235 ml;
- dry yeast - 10 g;
- a pinch of sugar;
- egg - 1 pc.;
- flour - 365 g;
- water - 105 ml.
Preparation
Barely sweeten the warm water and add yeast to it. After diluting the yeast granules, wait until a foam forms on the surface, then beat an egg into the solution and add kefir at room temperature. After completing the second beating, add flour to the liquid. After kneading, the dough is left for proofing, which lasts no more than an hour. The lump that comes up is then divided into portions and each rolled into a ball. Baursaks are fried in an abundance of deep-fried oil, waiting for browning.
Despite the fact that yeast provides the dough with maximum fluffiness, not everyone has the desire and ability to tinker with it, and then wait for the proving time, it is much faster and more convenient to add soda or baking powder to the dough.
Ingredients:
- baking powder - 5 g;
- kefir - 480 ml;
- egg - 1 pc.;
- a pinch of sugar;
- - 15 ml;
- flour - 520 g.
Preparation
Before preparing baursaki on kefir, the dry ingredients of the recipe are sifted together. Similar reception 
will help to significantly improve the quality ready meal making the buns more fluffy. The sifted mixture is then blended with a pinch of salt.
The egg is beaten separately with a pinch of sugar and kefir. Oil is added to the mixture and after repeated whipping, liquid is gradually added to the dry components with continuous stirring. Ready dough knead for a short time, and then roll into a tourniquet. The tourniquet can then be cut into pieces and rounded off each portion of the dough. After molding, baursaks are sent to hot oil and left there until browning.
Baursak is a type of traditional bread of the Turkic peoples, high-calorie and very nutritious. It is a round, triangular, square or oval donut fried in oil, symbolizing the sun. They are prepared from both unleavened and yeast dough... Baursaks are served with everyday food, to festive dishes and for tea. They are also served with honey and various syrups.
To prepare Kazakh baursaks on kefir, we need: flour, kefir, salt, sugar, eggs, vegetable oil, yeast and soda.
Warm the kefir slightly, add sugar, yeast and soda. Set aside for a while.
When bubbles appear on the surface of kefir, add salt, egg, vegetable oil and flour.
Knead soft elastic dough slightly sticking to the hands. Cover with cling film, put the dough in a warm place for 1 hour.
After an hour, the dough will increase in size.
Sprinkle the dough with flour, knead again, roll a sausage out of it, cut with a knife into small circles. Let them stand for 10 minutes.
Heat in a cauldron vegetable oil, deep-fry the baursaks until tender, turning them over with a slotted spoon from time to time. They prepare very quickly. Put the finished baursaks on paper napkins so that excess oil is absorbed.
Products:
- Milk - 1.5 cups
- Flour - 4 cups
- Yeast - 2 tsp
- Salt - 0.5 tsp
- Sugar - 2 tablespoons
- Sunflower oil - 50 gr.
- Sunflower oil for frying - 0.5-0.7 liters.
In Kazakhstan, baursaks are very popular dish, they are prepared by many housewives with their own hands instead of bread. Baursak is Kazakh bread. The meaning of the word in translation into Russian sounds like "striving for kinship" or "striving for unification." In the name itself it is felt that this is not just bread, but a traditional dish, without which no national holiday is complete.
Our children like this type of bread much more. Try it, maybe yours will like them.
Baursaks can be cooked for children over 3 years old.
Photo recipe for bursaks in Kazakh:
1. Baursaks can be kneaded in water, kefir or milk. This recipe is in milk. I use dry, fast-acting yeast. White flour, first grade.
2. In a deep bowl add: 1 cup flour, 2 tbsp. sugar and 2 tsp. dry yeast. Stir and pour in one and a half cups of milk.
3. You will get a dough, which must be allowed to brew in a warm place for 15-20 minutes.
4. In a warm place, the dough will rise and bubble.
5. In the finished dough, add the remaining three glasses of flour and half a teaspoon of salt.
6. Pour 50 gr into the dough as well. sunflower oil.
7. Knead the dough after greasing your hands with sunflower oil.
8. Place the dough in a warm place for 1 hour to rise. It will increase two to three times.
9. Knead the risen dough again and put it back in a warm place for 30 minutes.
10. Place the dough that has come up and sprinkle with flour on the table.
11. Roll out a layer, 1 cm thick. And with the help of a glass or shot glass, make round pieces.
12. Leftover dough can be rolled into a sausage and cut into pieces. Which are then dipped in flour and lightly crushed with your hands.
13. Cover the baursak dough with a towel and leave to rise for 20 minutes.
14. Pour sunflower oil into a cauldron or deep saucepan with a thick bottom and heat it up. Gently add the risen baursaks to the hot oil. Add enough oil so that the baursaks float in it without reaching the bottom.
15. Fry baursaks in oil evenly on both sides until golden brown.
16. Take them out with a slotted spoon so that excess oil drains into the pan and put them on a plate with a napkin.
17. Kazakh baursaks are crispy on the outside and soft on the inside. Due to their small size, they fit comfortably in a child's hand.
18. They can be served with any first course instead of standard bread. Also, if necessary, they will become a good, satisfying snack.
Bon Appetit!
On a note:
1. Baursaks can be baked not only on oil, but also on fat, as nomad Kazakhs used to do it before.
2. They are stored for up to 1 week in a plastic bag.
3. They are delicious not only with first courses, but also with tea.
4. Still delicious National dishes: and .
