A very simple recipe for making dough for baursaks of Kazakh and Tatar cuisine. How to cook them correctly, read further on our website TutKnow.ru.
Baursaki is the simplest dish that every housewife can cook. If you have milk left and you don't know what to do with it, leave it in a warm place from lunch and the next day it will turn sour. This is an excellent basis for the dough, you must agree that in sour milk it turns out to be not as hard as yeast. Be sure to keep the baursaks closed (in a bag or in a cup under a lid) to keep them soft at all times.
My recipe says 400 ml of sour milk - rather, this is even more than necessary. You can take less and then the amount of other ingredients must also be reduced.
So, here they are, my favorite baursaks! They are an indispensable attribute of the festive table of Kazakhs, Tatars, Bashkirs, Uighurs, Kalmyks and Uzbeks. By the way, the largest baursak was prepared in Ufa in October 2011, weighing 63.2 kg!
- Caloric content per 100 g - 238 kcal.
- Servings - 10
- Cooking time - 1 hour
Ingredients:
- Sour milk - 400 ml
- Flour - 1 kg
- Egg - 1 pc.
- Sugar - 100 g
- Soda - 1 tsp without slide
- A pinch of salt
How to cook baursaks:
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 sunflower oil into it 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: baursaks with filling (apples) In general, in addition to baursaks, sour milk dough makes wonderful pies, as well as 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!