Baursak recipe at home step by step. Baursaki on kefir - a real Kazakh recipe

Baursak is a traditional flour product of many nations and peoples who call it differently: boortsok, boorsok or bavyrsak. This product is a small donut (round, triangular or rhombus-shaped) made from yeast or unleavened dough and fried in a cauldron or deep-fried.

The calorie content of the dish is 235 kcal per 100 g and may increase depending on the sugar content. How to cook baursaki in several interpretations with a photo and step by step, we will consider in this article.

Kazakh baursaks at home

A real Kazakh baursak recipe includes natural Kazakh products: ayran and mare's milk for dough, and mutton fat for frying. They will create a unique taste flavor.

List of components:

• Baker's yeast (live pressed) - 100 g;
• Ayran - 0.5 l;
• 90-100 g of sugar;
• Mare's milk - 1.5 cups;
• Flour - 1-1.5 kg;
• One testicle;
• Salt and soda - one small spoon each;
• Melted lamb fat - 400 g.

Baursaks with yeast are cooked for a long time - 3.5-4 hours, but even the most real gourmets will be delighted.

Cooking instruction:

1. We breed yeast in warm milk;
2. Pour soda into ayran, stir and wait about two minutes for the reaction to occur;
3. Next, mix ayran and milk, add flour, egg, granulated sugar and add. Knead elastic and soft dough;
4. We place it in a warm place, let it fit for 1-1.5 hours. Then we mix it thoroughly and set it to come up;
5. We are waiting for another 1-1.5 hours, again knead the mass, roll it out with a layer of 1 cm thick and cut out small circles (you can use a glass);
6. We give them “on the way” for 10 minutes and then fry them in lamb fat (boiling). Circles in the process of frying increase in volume and become like balls.

Ready tasty baursaks are laid out on a paper napkin or towel to absorb unnecessary fat.

Bavyrsak Tatar on yeast

Cooking it at home is not at all difficult. The dish is pieces of dough that are deep-fried and sprinkled with powdered sugar. This treat is perfect for tea.

Ingredients:

For dough:

• Ghee - 15 g;
• Milk - 70 ml;
• 5 eggs;
• Sugar - a large spoon;
• Fresh yeast - 2 g;
• Wheat flour - 650 g;
• Salt is a pinch.

For roasting:

• Refined sunflower oil - 250 ml.

For sprinkling:

• Powdered sugar - 5 large spoons.

Cooking scheme:

1. Remove eggs and milk from the refrigerator in advance;
2. Mix melted butter, eggs, sugar, yeast, salt and milk in a bowl. Mix everything thoroughly until the salt and sugar crystals and yeast are completely dissolved;
3. Then we introduce the flour passed through a sieve and knead the dough. In terms of softness, it should turn out like a dough for dumplings or dumplings;
4. Let's give him a little rest, 15-20 minutes, cover with a cloth;
5. Then we divide the test mass into 8 equal parts, each of which we roll with our hands into a sausage no more than two centimeters thick. Then we cut all the blanks into pieces the size of a hazelnut, or even smaller;
6. Let's start roasting. Bring vegetable oil to a boil and fry our blanks, not forgetting to stir and turn over for even frying. We put the pieces in parts, and not all at once. They are quickly browned and increase in volume by 1.5-2 times. Each batch takes 3-4 minutes to cook.

Put the Tatar baursak with a slotted spoon into a colander to remove excess oil, let it cool. Put the dish on a dish and sprinkle with powdered sugar.

Air bavyrsaks

These are lush, tender, airy donuts that are made from yeast dough. Baursaks with milk are the main attribute of the festive Kazakh table.

Composition of products:

• Sour cream and sugar sand - one tablespoon each;
• Yeast - 10 g;
• Milk - 500 ml;
• Flour - 1 kg;
• Salt - to taste.

Step-by-step recipe for air baursaks:

1. We knead the yeast dough from all the ingredients from the list and put it in heat for 30 minutes;
2. Then we roll it out in the form of a layer 1 cm thick and cut out medium circles from it. Within 10 minutes we give them time to rise;
3. Deep-fry Kazakh baursaks until golden. We lay small batches so that the blanks are not crowded in a saucepan, and fry for 2-3 minutes.

Yeast-free boorsock recipe

This is a festive traditional sweet dessert that is similar to chak chak but larger. The dough for baursaki in this recipe is made without yeast and does not require "rest".

You will need:

For dough:

• 4 testicles;
• A small spoonful of olive oil;
• 3-4 cups flour;
• A pinch of salt.

For syrup:

• Water and sugar - 0.5 cups each;
• Honey is a large spoon.

For frying:

• Refined sunflower oil - 2 cups.

1. Break eggs into a bowl, add salt and add olive oil. Mix the ingredients well with a whisk;
2. We introduce gradually (0.5 cups) flour;
3. Knead the dough by hand. We form it into a bun and send it for cutting;
4. We divide the gingerbread man into pieces, and each roll up a tourniquet as thick as a woman's little finger. We form small balls or sticks from the flagella;
5. We cook our delicacy without yeast in a cauldron in butter, which must be heated. We send the blanks to the deep-fryer, mix immediately and repeat the mixing process until the products are browned. When frying, a lot of foam is formed, so use a high, voluminous container so that the foam does not “run away”;
6. We throw back the ruddy round logs in a colander;
7. Preparing the syrup filling. In a small bowl, mix honey with sugar, dilute with water, bring to a boil and boil for five minutes until caramel color;
8. Pour our homemade baursaks with prepared sweet syrup, stir with a slotted spoon, wait for them to soak;
9. We spread it on a plate and enjoy the finished dessert.

Bavyrsaki on kefir

Karaganda is a city where all traditional festivities and holidays are met with this delicious pastry. Nutritious donuts have been a symbol of happiness and sunshine since ancient times and are served to the kindest and dearest guests. This dish is a kind of traditional bread of many nationalities.

A selection of the necessary components:

• Dry yeast and soda - a small spoon each;
• One testicle;
• 2 cups of kefir;
• Vegetable oil - two large spoons (in the dough) + 0.5 l (for frying);
• Flour - about 600 g;
• Sugar - a large spoon;
• Salt - 1/2 teaspoon.

Cooking:

1. Warm up kefir a little, add yeast, sugar and soda. We wait some time until bubbles appear on the surface of the mass;
2. Then add the egg, flour, butter and add;
3. Knead an elastic, soft dough, slightly sticky to the hands. Cover with cling film and put in heat for an hour "to approach";
4. After this time, the test mass will become larger in size. Sprinkle it with flour, knead it again, roll it up with a sausage, cut it into medium circles with a knife. Let's lie down for 10 minutes;
5. We heat the oil in a cauldron and deep-fry the donuts in deep fat until ready, turning them constantly with a slotted spoon.

Baursaks on kefir are prepared very quickly and laid out on paper napkins to absorb excess fat. A delicious dish is served for tea with jam or honey.

Video: Recipe for baursaks

If it comes to a real Kazakh recipe for baursaks on kefir, then silhouettes of ruddy, fried outside and airy inside immediately pop up before your eyes. The splendor of baursaks is due to the addition of yeast or baking powder to the dough itself, we will analyze both recipes below.

Real Kazakh baursaks on kefir

The traditional recipe for baursaks includes yeast, which makes the dough 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.

Cooking

Just sweeten 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 whipping, add flour to the liquid. After kneading, the dough is left to proof, which lasts no more than an hour. The lump that came up is then divided into portions and rolled each 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 splendor, not everyone has the desire and opportunity to mess with them, and then wait for the proofing 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.

Cooking

Before preparing baursaks on kefir, the dry ingredients of the recipe are sifted together. Similar reception will help to significantly improve the quality of the finished dish, making the buns more magnificent. The sifted mixture is then mixed 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, liquids are gradually added to the dry components with continuous stirring. The finished dough is kneaded for a short time, and then rolled 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 browned.

Delicious and sweet baursaks are one of the options for sweet oriental pastries. Despite the fact that there is nothing particularly complicated in the Bashkir recipe, it turns out such an unusually rich sweetness. This dessert is perfect for leisurely family tea parties. Baursaks go well with black or green tea and coffee. Drinks dilute the exquisite sweetness of pastries and prevent them from becoming cloying. You can also cook Bashkir baursaks for the festive table. Surely guests will like oriental sweetness.

Cooking time -45 minutes.

The number of servings is 4.

Ingredients

To prepare baursak, you must use the following set of components:

• egg - 4 pcs.;
• sunflower oil - 1 tsp;
• flour - 4 tbsp.;
• salt - 1 pinch;
• water - 0.5 st.;
• honey - 1 tbsp. l.;
• granulated sugar - ½ tbsp.;
• oil for frying - 2 tbsp.

How to cook baursaks at home

Everyone can make baursaki at home in the Bashkir way, if you strictly follow the proposed recommendations.

1. First you need to prepare all the components for the test.

Then you should take all the ingredients for the syrup: honey, water and granulated sugar.

When everything is ready, you can safely proceed to the preparation of the original baking. To do this, take a bowl and pour raw eggs into it. A spoonful of sunflower oil is added to the mass. Everything sticks.

The components are gently mixed using a standard whisk.

On a note! Do not pour all the flour at once. It is recommended to add ½ cup and immediately stir the mass.

1. The resulting dough for baursaks is kneaded by hand. It must be rolled up in a lump and immediately put on a cutting board. He does not need to rest and exfoliate.

1. 1. The ball is cut into pieces.

1. 1. Each piece is rolled into a tourniquet. The optimal thickness is with the little finger.

1. 1. From each fragment you need to make small sticks.

Note! Following the recipe for baursaks at home, you can roll dough blanks into balls.

1. 1. Oil is heated in a tall cauldron or thick-bottomed pan. The dough is immediately laid out in a boiling mass. It must be mixed until the blanks acquire an appetizing golden tone.

On a note! During frying, the oil produces a lot of foam, so do not use small containers. Otherwise, all the oil will end up on the stove.

1. 1. Based on a step-by-step recipe for baursaks with a photo, you should throw the blanks into a sieve or colander.

1. 1. Now it's time to make the syrup. To do this, honey and granulated sugar are mixed in a saucepan. The mixture is diluted with water and put on fire. It must be brought to a boil and boiled for about 5 minutes. The filling should acquire a caramel hue.

1. 1. The resulting sweet sauce is poured over the finished dough.

Without this traditional treat, Kazakh, Bashkir and Tatar feasts would be hard to imagine, because small deep-fried buns are part of the flavor. The tasty appetizer was once prepared in the field as a quick but satisfying snack, so the cooking process requires basic culinary knowledge and skill. Women of the peoples of the East honor and preserve traditions, passing on culinary experience from generation to generation.

The five most commonly used ingredients in recipes are:

And although the classic recipes of baursaks require the presence of a minimum set of products, the use of author's secrets and small tricks is not excluded in the work. The dough for lush koloboks can be kneaded with yeast or unleavened, using milk or kefir, respectively. After cooking, the buns can be poured with syrup. According to the traditions of the peoples of Central Asia, baursaks are usually served with koumiss, tea, or as an appetizer that warms up the appetite.