Baursaks
Puffy, golden baursaks with a soft, airy crumb inside — a traditional Kazakh bread served with tea and at the festive dastarkhan table.
Ingredients
- wheat flour500 g
- milk250 ml
- dry yeast7 g
- sugar1 tbsp
- salt1 tsp
- egg1 pcs
- frying oil500 ml
Instructions
Warm the milk to 35–38 °C. Dissolve the dry yeast and sugar in it, then set aside for 10 minutes until the surface turns foamy.
Add the egg, salt and about 450 g of wheat flour. Knead a soft, elastic dough, gradually working in the remaining wheat flour; knead for 7–10 minutes.
Cover the bowl with a towel and leave the dough in a warm place for 60 minutes, until it roughly doubles in size.
Punch down the dough, roll it out to 1–1.5 cm thick and cut into squares or diamonds about 5–8 cm. Cover the pieces and let them rest for another 20 minutes.
Pour frying oil into a deep pot to a depth of at least 5 cm and heat to 170–180 °C. If a small piece of dough floats up right away and bubbles actively, the oil is ready.
Fry the baursaks in small batches for 1–2 minutes per side, turning gently, until evenly golden and puffed up.
Remove the baursaks with a slotted spoon onto paper towels to drain excess oil, and serve warm.
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