Boorsok
Traditional Kyrgyz golden pieces of yeast dough, crispy on the outside and fluffy inside, served at a festive dastarkhan.
Ingredients
- wheat flour300 g
- milk150 ml
- dry yeast1 tsp
- sugar2 tsp
- butter70 g
- chicken egg2 pcs
- salt1 tsp
- vegetable oil (for frying)500 ml
Instructions
Warm the milk until it feels warm to the touch, dissolve the dry yeast and sugar in it, and let stand for 5–10 minutes. Add the flour, melted butter, eggs, and salt, then knead a soft, elastic dough.
Cover the bowl with a towel and leave the dough in a warm place for 30 minutes, until it noticeably rises.
Knock back the dough, divide it into 4 portions, and roll out each one into a sheet no thicker than 0.7 cm.
Using a sharp knife, cut the sheets into squares or diamonds with 3–4 cm sides.
Pour vegetable oil into a deep, thick-walled pot or kazan and heat it to 170–180 °C.
Fry the boorsok in small batches in plenty of oil, turning them with a slotted spoon, until evenly golden brown; this takes about 1–2 minutes per batch.
Remove the finished pieces with a slotted spoon onto paper towels to drain off excess oil, and serve warm.
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