Baursak recipe at home step by step. Recipe for delicious Bashkir baursaks

There are many options for preparing this national dish: they are prepared from unleavened or yeast dough. Every housewife has her own secrets of making lush baursaks.

Often made from cottage cheese. Traditionally, baursaks are fried in small pieces in mutton fat in a cauldron. Thanks to the fat, a crispy crust forms on the flour product. But you can also use refined vegetable oil for deep-frying.

Baursaki - bugirsoki in Uzbek cuisine - is not cooked in small portions, so a large number of products are used in the classic recipe.

Baursak recipe

How to cook Uzbek lamb shurpa

For Russians, shurpa will seem like an analogue of rich soup. In addition to meat, it includes vegetables. It is good to eat such a dish in the winter cold, then it will be easier for the body to withstand frosty weather, and for a person not to feel cold.

Necessary:

1 kg flour

0.5 cups of milk

40-50 gr butter,

2 tbsp. spoons of sugar

a pinch of salt,

1 teaspoon of yeast.

How to cook:

Pour milk heated to 40 ° C into the dishes, add softened butter, yeast, mix everything thoroughly until the sugar is completely dissolved.

Add some of the sifted flour to this mixture, make a dough and let it stand for 15 minutes.

After the dough has risen, put the remaining ingredients, knead a soft dough and put it on the stand, covered with a towel.

After 20-30 minutes, knead the dough and leave to rise for 2 hours.

Divide the dough into equal parts, roll each part into a thin sausage, cut into pieces of arbitrary size (about the size of a walnut).

Pour vegetable oil into a cauldron or deep fryer - the amount of fat depends on the volume of the dishes and heat.

When frying, baursaks should float in oil and not touch the bottom of the cauldron.

Dip a portion of the dough into boiling fat, fry, stirring, until golden brown - in time it will take 5-6 minutes, the finished product should float to the surface. Remove donuts with a slotted spoon and place on paper towels to absorb excess oil.

Put the next batch of baursaks into the cauldron.

You can sprinkle them with powdered sugar if you like.

They are served cold to the table.

Ready donuts should be puffed up and hollow.

Baursaks in haste

A quick dish is prepared from yeast-free dough on yogurt or kefir.

Necessary:
1.5 cups of kefir (yogurt),
1-2 pcs. chicken eggs,
sugar - to taste (if you like sweet),
0.5 teaspoon of soda,

0.5 teaspoon of salt,
1 cup refined sunflower oil
2.5 cups flour.

How to cook:

Sift the flour to enrich it with air.

Beat the eggs with a blender and put in flour.

Add yogurt, sugar, salt, soda.

Knead the dough until it stops sticking to your hands, and be sure to put it in heat for half an hour.

Sprinkle the table with flour, roll the dough into balls, 4-5 cm in diameter - keep in mind that donuts will increase in size when frying.

Pour vegetable oil into a deep frying pan - 1 kosa (kosa - Uzbek bowl with a capacity of 0.5 l), bring to a boil and fry baursaks in it.

Finished donuts should be light brown in color.

If you want to cook delicious muffins for tea and surprise your loved ones: then the recipe for delicious Kazakh baursaks will come to your aid. This traditional Kazakh dish is somewhat reminiscent of our well-known donuts. Baursaks are very appetizing, golden, moderately sweet. Crispy crust on the outside and tender dough on the inside - yummy! In this recipe, we do not use yeast to make the dough, so the whole process will not take much time.

Ingredients:

wheat flour of the highest grade - 700-800 grams;
butter - 100 grams;
chicken eggs - 2 pieces;
granulated sugar - 100 grams;
cow's milk - 250 milliliters;
salt - half a teaspoon;
soda - one teaspoon (without a slide);
vegetable oil for frying (approximately 500 milliliters).

Very tasty Kazakh baursaks. Step by step recipe

To cook real Kazakh baursaks, we will prepare the dough for them without the use of yeast.
We break two eggs into a deep bowl, pour 100 grams of sugar, salt and beat everything well with a whisk. The sugar should dissolve.
Melt the butter until liquid and send it to the bowl with the egg mixture.
We also heat the milk to a warm state and send it to a bowl.
We mix everything well.
Mix soda with a small amount of flour and sift through a sieve into a bowl with liquid ingredients.
Then gradually add pre-sifted flour and knead a soft elastic dough.
First, knead the dough in a bowl, and when it completely absorbs the flour, then go to the table or work surface, and knead the dough well with your hands for about 5 minutes.
We round the finished dough, transfer it back to the bowl, cover with a lid and let it rest for 15 minutes.
After 15 minutes, sprinkle the table with flour and put the dough on it.
Divide the dough into two equal parts. We round them up.
Sprinkle each piece with flour and roll out with a rolling pin into a layer, 1 centimeter thick. You don't need to roll very thin.
Then we cut the dough with a knife into thin strips (about 1 centimeter wide), and then we cut the strips obliquely to make rhombuses (or squares).
Sprinkle a large dish or board with a little flour and put baursaks on it.
Pour vegetable oil into a saucepan or cauldron (I like to use refined sunflower oil), heat it well. To make baursaks tasty, the oil should not be overheated.
Gradually, in small portions, we send baursaks into hot oil for frying. They should float freely in the oil, and not lie on the bottom. Baursaks are fried for just a few minutes (about two minutes).
Constantly stir the Kazakh-style baursaks with a slotted spoon so that they are evenly fried and browned.
We cover the bottom of the bowl with paper napkins and lay out the finished baursaks. Napkins will absorb excess vegetable oil.
Cool and serve.

If desired, ready-made Kazakh-style baursaks can be sprinkled with powdered sugar or sprinkled with your favorite syrup. Brew fragrant tea and enjoy delicious baursaks with your loved ones. The team of the site "Very tasty" wishes you bon appetit.

Baursak is one of the varieties of traditional bread among the Turkic peoples, it looks like square or round donuts, which are fried in oil. The ingredients of the dough may differ depending on which people the recipe belongs to.

You can cook baursaks from unleavened or yeast dough. There are options for cottage cheese donuts. Baursaks are served both for tea, and for everyday meals, and as a festive independent dish. All kinds of honey syrups can also be served with them. The history of the origin of this dish is connected with the nomadic way of life that the Turkic peoples had. In such conditions, the preparation of bread should have been distinguished by speed and ease, and also difficult marching conditions were taken into account.

The easiest method, it turned out, was to knead the sour dough and fry it in pieces in lard. In addition to the fact that the bread turned out to be very satisfying, but also thanks to the oil film that covered the entire piece, it remained soft inside for a long time.

Modern baursaks are cooked in a cauldron, in a frying pan or deep-fried. Among the Turkic peoples, almost no traditional holiday is complete without these delicious donuts.

Baursaki on kefir without yeast - recipe number 1

Vegetable oil
Two tablespoons of sugar
800 grams of flour
One tablespoon of vegetable oil
One teaspoon of soda
500 milligrams of kefir
One egg.

Cooking

Now we will tell you how to cook baursaks on kefir. So, pour homemade kefir into a bowl, add salt, sugar, pour in vegetable oil, break the egg and mix everything until smooth. Then add a little soda and lightly beat our composition. After that, gradually add the sifted flour and knead a smooth homogeneous dough. Now we shift it to the table for 15 minutes, leave it to rest. Then we divide it into two equal parts, roll a small roller from each and cut into identical pieces. We form a ball from each piece with our hands and fry until golden brown over moderate heat in boiling oil, turning over periodically. Then we carefully shift the baursaks onto a paper towel so that the excess oil is removed, and only after that it should be served.

Recipe for baursaks on kefir - recipe number 2

For cooking, we need the following ingredients:

Vegetable oil for frying
Two kilograms of wheat flour
You can use sesame seeds if you wish.
150 milligrams boiled water
pinch of baking soda
30 grams of margarine
pinch of sugar
A pinch of salt
Cinnamon as desired
One liter of milk
One liter of kefir.

Cooking

Let's get acquainted with one more way how to cook baursaks on kefir. It turns out that it’s easier than ever to do this - you only need half an hour of free time and desire. So, pour a liter of kefir into a saucepan, pour the same amount of milk, add a pinch of sugar and salt. We mix everything well, heat the mass slightly so that the crystals are completely dissolved. Boil half a glass of water separately, add a piece of margarine, melt it and add a pinch of baking soda. All this is thoroughly mixed. Now we knead vigorously plastic dough, add sesame seeds or cinnamon if desired, cover it all and leave to stand for 15 minutes. After that, we form small balls and fry them until golden in a large amount of vegetable oil.

Kazakh baursaks on kefir - recipe number 3

To prepare Kazakh baursaks, we need the following ingredients:

Vegetable oil for frying
Vanillin to taste
2.5 kilograms of wheat flour
50 grams of butter
150 milligrams of water
10 grams of granulated sugar
60 grams of salt
One liter of kefir
One liter of state milk.

Cooking

In order to prepare the dough for baursaks, mix milk with kefir in a deep bowl, add salt and sugar (the amount is indicated in the recipe). Pour water into another ladle, bring it to a boil, add 30 grams of butter and add a pinch of baking soda. We mix everything thoroughly. Now gradually add all the flour and knead a homogeneous stiff dough: not soft, but not hard either. Next, cover it with a towel and leave it to stand warm for 30 minutes.

Then we roll out the dough that has come up into a layer with an approximate thickness of three centimeters, cut out the same rhombuses from it and fry them until golden brown in a large amount of oil. After that, we transfer them carefully to a paper towel and blot lightly to get rid of excess oil. Well, that's all, we got a lot of soft, lush and tasty baursaks on kefir.

Baursaki - recipe number 4

15 grams of salt
200 grams of vegetable oil
30 grams of melted butter
150 milligrams milk
50 grams of sugar
10 chicken eggs
One kilo of flour
pinch of soda

Cooking

First of all, chicken eggs should be broken into a suitable container, pour milk into it, add yeast, butter, sugar and salt. You can not put a shiver, it does not play a special role.

When all the ingredients are in place, mix everything well until the sugar and other ingredients are completely dissolved in the mass. In a homogeneous resulting mixture, pour flour in small portions, stirring all the time so that lumps do not form.

Pinch off a small piece from the dough and roll it into a sausage, then cut it into small pieces.

In boiling oil, it is necessary to fry the resulting pieces until a golden crust is formed.

When the baursak is ready, you should put it in a colander and let the oil drain, and let it dry a little. Until the baursak has dried up, you can sprinkle it with powdered sugar.

Delicious baursaks - recipe number 5

To prepare this dish, we need the following ingredients:

Vegetable little for frying
Two tablespoons of mayonnaise
50 grams of butter
Two chicken eggs (large, preferably homemade)
1.5 teaspoons salt
One teaspoon of granulated sugar
One kilogram of wheat flour
Two glasses of milk

Cooking

First of all, warm up to room temperature. Pour a little milk into a small cup and dilute granulated sugar in it.

Now you need to sift the flour into a deep cup and then mix it with salt. When sifting flour, it is saturated with oxygen, which subsequently makes the dough more puffy and fluffy.
In the warm remaining milk, beat the eggs and stir thoroughly. We also add a couple of tablespoons of mayonnaise to make the dough more crumbly with it. Mix everything thoroughly.

butter and let it cool down a bit. After we add it to the total mass, we also add the milk mixture prepared in advance there, and knead the dough for baursaki. Add flour as needed. If your dough turns out to be too crumbly, then another egg should be beaten into the dough, it will bind the remaining flour. The result should be a soft dough, which should be put in a deep cup and covered with a napkin.

After an hour, it will be necessary to lay out the dough on the surface of the table and roll out a layer 1-1.5 centimeters thick from it. After the dough layer is cut into squares or small rectangles.

You can also use a glass with which you can cut baursaks, in which case you will get round baursaks that resemble donuts. You can also roll up a small sausage with a diameter of about one centimeter and cut off small pieces with a knife, although you can cut it off with your hands. Thus, you will get small pieces that will be more crispy after frying than large square or rectangular baursaks. And similar baursaks should be deep-fried, stirring with a slotted spoon.

There is another funny form of baursaks - this is a pigtail, your children will definitely like such pastries.

Heat fat or oil in a deep frying pan. There should be a lot of oil so that the dough floats in it, so that it is fried on all sides. Now that the oil has warmed up well and white smoke has appeared, it's time to lower the prepared dough into the cauldron or frying pan. Fry the baursaks on both sides until a beautiful golden color, fry over medium heat so that the baursaks can fry.

We spread the finished Baurski on a large dish and immediately cover with a napkin so that they do not have time to cool down, since it is customary to serve hot pastries on the table. Although these pastries are excellent when cold, they do not go stale for a long time.

Baursaki in the form of a pigtail

If you are a sweet tooth, then it is better for you to sprinkle hot baursaks with powdered sugar or pour liquid honey before serving. Also, in order to make baking more rich, you can add more sugar and butter during kneading, and a couple more eggs and vanilla sugar will not hurt.

Baursaki from frozen eggs - recipe number 6

Such baursaks are very tasty, they should be served hot, and when frying, some skill will be required. To prepare this dish, we need the following ingredients:

300 milligrams vegetable oil for deep frying
Two glasses of flour
Two tablespoons of sunflower oil
Half a teaspoon of soda
Half a teaspoon of salt
Ten chicken eggs

Cooking

Lush baursaks are obtained by kneading the dough from vegetable oil, flour and eggs. To get the main ingredient, you need to slightly beat the shell on top of the eggs, set them with the beaten end up and place them in the freezer for an hour and a half. Break the eggs into a bowl, add vegetable oil, soda, salt and mix well. Since the hard yolks of frozen eggs, it is best to do this with a potato masher. Gradually adding flour, knead a firm thick dough. Warm up the oil. Separate lumps the size of a thimble from the dough, roll into balls and lower into deep fat. These baursaks increase significantly in size when roasted. Put the finished balls on a napkin so that excess oil drains.

Sweet baursaks - recipe number 7

To prepare this dish, we need the following ingredients:

300 milligrams vegetable oil
One heaping teaspoon of salt
One tablespoon of sugar
Two tablespoons of sour cream
Four chicken eggs
Two glasses of milk
3.5 cups of the highest grade flour.

Cooking

Heat the milk to thirty degrees, add sugar to it. After that, you should also add sour cream, salt and eggs there. All ingredients should be at room temperature. Mix everything thoroughly to get a homogeneous mixture, add the sifted flour gradually. Knead a soft dough, leave for twenty minutes to rest it. It turns out that according to this recipe, elastic, smooth dough for baursaks, this recipe can be changed slightly, for example, add more sugar to make a dessert for us, or replace milk with whey, then the dough will be easier. Divide the resulting dough into 6-8 koloboks, stretching and rolling it to the sides, form bundles and cut into small pieces the size of a medium-sized walnut. Deep-fry our baursaks until rich golden color, stirring all the time.

How to bake soft and fluffy baursaks step by step video recipe

We have also prepared a video for you to fully understand the step-by-step cooking process.

Baursak is a traditional dish of the Turkic peoples. Its very name comes from the Kazakh words "baurmasu" - "striving for unity", "baurlasuga" - "kinship", "baur" - "brother". This is a universal dish that is served as a treat for tea, as well as an analogue of simple bread for everyday meals.

This pastry appeared a long time ago, when the peoples led a nomadic lifestyle, because of which they needed to cook food quickly, since there were no good conditions, and it was delicious.

One of the features of Tatar cuisine

Before starting to describe the recipe for Tatar baursak, first you need to say a few words about what it is. This is a national flour pastry, which is on the tables of several peoples: Tatars, Bashkirs, Kazakhs, Kyrgyz, Mongols, etc.

The main feature of the dish is that it is prepared from unleavened or yeast dough. You can use water, milk or bake baursaks on kefir. The shape of the dish can be rectangular, round or elongated. It is prepared either in a traditional cauldron or deep-fried.

Despite its simplicity, the Tatar dish baursak is an integral treat of the festive table or dastarkhan among the peoples of the East. Also, among different eastern ethnic groups, this pastry is a "participant" in many traditions and rituals:

At traditional Bashkir weddings, baursak is one of the main dishes.
At the weddings of the Tatar people, the groom's parents bring it along with the main dish as a gift.
At a Kazakh wedding, pastries along with coins are thrown into the air, showering the heads of the newlyweds.
But in Uzbekistan, baursak is a memorial dish.

Tatar baursak recipe: traditional version

So the recipe is very simple. Beginners can also cook baursak, you just have to carefully monitor the baking process. Having created the national dish of the Turkic people, you can surprise your household. In addition, the baursak will come to the rescue when bread suddenly runs out at home.

Before you learn how to cook baursaks, you need to prepare the necessary products:

flour - 3 cups;
eggs - 5 pieces;
soda - a pinch;
salt - 1/2 tsp;
sunflower oil - 1.5 l.

Step by step cooking

The Tatar recipe for baursak is as follows:

Break the eggs into a bowl and beat thoroughly with a whisk until frothy.
After that, flour, salt and soda are sent to the foamed eggs. Everything is mixed so that the appearance of lumps is excluded.
The resulting dough should become "cool", no elasticity. Therefore, you need to knead it for 30 minutes, adding flour, until the dough stops sticking to your hands.
The prepared dough is removed in a rag bag or simply wrapped in a fabric made of "breathable" materials. Leave for 15 minutes alone.
After a while, the dough is laid out on the table. Cut off pieces from it and roll into sausages. Each is divided into several pieces, 2-2.5 cm wide.
Next, 1.5 liters of oil are poured into a cauldron, thick-walled pan or deep fryer (depending on what the cooking will take place in) and heated, but not brought to a boil. Only by adding 0.5 cups of cold water to the oil, boiling is carried out.
Now chopped pieces of dough are thrown into the oil and the power of the burner is increased. The container with baursaks is closed with a lid. At this point, you need to be vigilant: monitor the condition of the pieces of dough - as soon as they double in size, the fire must be reduced to a minimum or the cauldron removed from it completely.
Baursaki should be stirred with a wooden spoon for a couple more minutes. Evidence that the pastry is ready will be their golden color, and the pieces will float to the surface.
The prepared donuts are poured into a colander so that the oil is completely glassed.
Cooked baursaks can be served in their original form or, sprinkled with powdered sugar, turn them into a treat for tea.

Baursaki with cottage cheese

Fans of baking with cottage cheese will appreciate the Tatar dish with this ingredient. And how to bake Tatar baursaks using cottage cheese, we will tell further.

The preparation of this delicious dish involves a certain set of products:

cottage cheese - 0.4 kg;
flour - 600 g;
eggs - 3 pieces;
sour cream (20%) - 4 tbsp. l.;
soda and salt - 1/2 tsp each;
sugar - 3 tbsp. l.;
vegetable oil - 0.5 liters.

Cooking steps:

In a deep bowl, mix sour cream, sugar, salt and soda.
Eggs are added to the resulting mixture and mixed until smooth.
The next step is to add curd. Mix the ingredients again.
Finally, flour is added and gradually mixed until the dough becomes elastic, from which it will be easy to roll sausages.
Pieces of future baursaks are cut from rolled sausages.
Further, the process is the same as in the previous recipe: fry the pieces in a large amount of oil until golden brown.
Ready "donuts" are put in a colander and allowed to drain the oil. After, the dish can be eaten.

Recipe for kefir

Baursaki on kefir can be prepared in several ways. Let's imagine one of them - "Kazakh recipe".

To prepare, pre-prepare the ingredients:

milk and kefir - 1 liter each;
flour - 2.5 kg;
water - 200 ml;
sugar - 10 g;
salt - 2 tbsp. l.;
butter - 50 g;
vanillin - to taste;
sunflower oil - 1 liter.

Cooking is carried out as follows:

Milk and kefir are taken in equal proportions and mixed in a deep container.
Sprinkle with salt and sugar in the full specified volume.
They put water on the stove to boil, and as soon as the process is active, add 30 grams of butter and soda. Everything is mixed and removed from the fire. Cool and add to the milk-kefir mixture.
Yeast is dissolved in water and added to the total mixture.
Flour is gradually sprinkled into the whole consistency, mixed until the dough acquires a viscous, but not "cool" consistency.
The dough is covered and removed for half an hour "to approach".
After that, pieces are torn off from the dough, rolled into "sausages" and cut into pieces, 2.5-3 cm wide. Fry in oil, let the oil drain and serve.

In the process of cooking baursaks on kefir, you can add various confectionery spices that will give a pleasant flavor to the finished dish. The most popular is cinnamon, but you need to be careful with it - an excess amount of seasoning will add bitterness to pastries.

What ingredients are used to prepare the dish

The classic Tatar baursak recipe provides for a small amount of ingredients: flour, eggs, soda, salt and sugar.

A variety of dishes can be given with the help of additional ingredients: milk, kefir, cottage cheese, confectionery spices: vanillin and cinnamon.

You can add a sweet addition with sugar syrup, powdered sugar, cocoa powder, jam, condensed milk and other products that are already used for cooked food.

Record figures

On April 20, 2014, in Ufa, on Yulaev Square, a huge real baursak was baked, the weight of which turned out to be 179 kg. It took a considerable supply of ingredients to prepare it: 1006 eggs, 25 kg of granulated sugar, 70 kg of flour and 50 kg of real Bashkir honey.

On September 7, 2014, on Mother's Day in Almaty, a Guinness world record was set: 856 kg of a Tatar dish were baked. This record was recorded during the culinary competition, in which daughters-in-law competed with mothers-in-law.

Conclusion

Baursaki is a simple but tasty dish of eastern peoples. Its preparation not only diversifies the daily menu, but also becomes a good treat for guests or home tea drinking. Sweet lovers can complement the Tatar "donuts" with jam, jam, syrups.

National dishes of the peoples of the East are an interesting addition to traditional Russian cuisine.

Baursaki - delicious donuts - a flour dish of the peoples of Central Asia, they are served with shurpa or tea. Baursaks are an obligatory attribute of the festive table; not a single feast can do without them. Below you can find out how to cook baursaks.

Kazakhs in ancient times led a nomadic lifestyle, and it had a significant impact on the preparation of such an important dish for any national cuisine as bread. Bread had to be prepared easily in the difficult field conditions of nomadic life. Baursaks became such bread - pieces of sour dough fried in lard. Moreover, baursaks were covered with an oil film during frying, and inside they remained soft for a long time and retained their taste.

Life goes on, but baursaks remain the main dish of the Kazakh dastarkhan, this is both festive and everyday bread, every house of a Kazakh family is necessarily filled with the smell of baursaks, the smell of lush golden balls that the housewives bake according to old recipes passed down from mother to daughter, from mother-in-law to daughter-in-law. They are loved from young to old, they are served with tea, before meals, with koumiss, with snacks, with sorpa. True, in modern times, baursaks are fried in vegetable oil.

cooking recipes

Baursaki, a real Kazakh recipe

Baursak is Kazakh bread. The meaning of the word in translation into Russian sounds like “the desire for kinship” or “the desire for unification”. In the name itself, it is felt that this is not just bread, but a traditional dish, without which not a single national holiday can do.

Ingredients

Milk - 1.5 cups
Flour - 4 cups
Yeast - 2 tsp
Salt - 0.5 tsp
Sugar - 2 tbsp
Sunflower oil - 50 gr.
Sunflower oil for frying - 0.5–0.7 liters.

Cooking

Baursaks can be kneaded with water, kefir or milk. This recipe is with milk. In a deep bowl, add: 1 cup flour, 2 tbsp. sugar and 2 tsp. dry yeast. Stir and pour in a glass and a half of milk. You will get a dough, which should be allowed to brew in a warm place for 15-20 minutes. In a warm place, the dough will rise and bubble. In the finished dough, add the remaining three cups of flour and half a teaspoon of salt. Also pour into the dough 50 gr. sunflower oil. Knead the dough, after brushing your hands with sunflower oil.

Leave the dough in a warm place for 1 hour to rise. It will double or triple. Knead the risen dough again and place again in a warm place for 30 minutes. Place the risen dough on a table sprinkled with flour. Roll out the layer, 1 cm thick. And use a glass or a glass to make rounds. The rest of the dough can be rolled into a sausage and cut into pieces. Which then dip in flour and lightly crush with your hands. Cover the dough for baursaks with a towel and leave them for 20 minutes to rise.

Pour sunflower oil into a cauldron or a deep saucepan with a thick bottom and heat it. Gently add the risen baursaks to the hot oil. Add enough oil so that the baursaks swim in it without reaching the bottom. Fry baursaks in oil evenly on both sides until golden brown.

Remove them with a slotted spoon so that excess oil drains into the pan and put them on a plate with a napkin. Kazakh baursaks are crispy on the outside and soft on the inside.

They can be served with any first course instead of standard bread. Also, if necessary, they will be a good, satisfying snack.

Air baursaks with cottage cheese

Tender and airy balls filled with cottage cheese, melting in your mouth, due to the fact that the cottage cheese is not mixed with sugar, but with powdered sugar. This saves the filling from the unpleasant crunch of sugar grains on the teeth.

Ingredients

170 ml of milk;
10 g dry fast acting yeast;
1 egg;
70 g butter;
3 g of table salt;
20 g of granulated sugar;
350-400 g of cottage cheese;
80 g of powdered sugar (30 g for the filling and the rest for sprinkling);
250 ml vegetable oil for frying.

Cooking

Dissolve sugar and yeast in warm milk and leave for 10 minutes to start the fermentation process;
In milk, where yeast has already begun to work, pour melted butter, a little beaten egg, salt. Mix everything well, making the mass homogeneous;
Then sift the flour to the liquid ingredients and knead a soft pliable dough. Put it in heat for an hour and a half. During this time, it will become three times more in volume. It is necessary, as they say, to knead it well and leave it to approach the same amount;
For the filling, you just need to mix and knead the cottage cheese and powdered sugar with a fork;
When the dough is ready, you need to tear off pieces the size of a walnut from it with your hands. Knead each piece with your hands into a cake, put the filling in the center, and pinch the edges, forming a ball;
Fry the formed donuts in hot oil and sprinkle with powdered sugar.

Baursaki on kefir

Ingredients:

500 ml of low-fat kefir;
1 medium sized chicken egg;
a small pinch of salt (to your taste);
half a teaspoon of soda or a teaspoon of baking powder for dough;
1 tablespoon sunflower or other vegetable oil;
4 tablespoons of sugar
flour - 700–800 g.

Cooking:

Mix the eggs with sugar with a whisk or mixer, salt and add kefir and vegetable oil;
Add soda, mix;
Gradually add the flour (not all at once, add a glass at a time) and knead. The dough for baursaki should stick a little to the hands, but be elastic, do not add too much flour, otherwise the products will be too hard;
After kneading, leave the mass under a damp towel or plastic bag so that it does not dry out and rest;

Baursaks from frozen eggs

Such baursaks are very tasty, they should be served hot, and when frying, some skill will be required.

Ingredients:

300 milligrams vegetable oil for deep frying
Two glasses of flour
Two tablespoons of sunflower oil
Half a teaspoon of soda
Half a teaspoon of salt
Ten chicken eggs

Cooking

Since the hard yolks of frozen eggs, it is best to do this with a potato masher. Gradually adding flour, knead a firm thick dough. Warm up the oil. Separate lumps the size of a thimble from the dough, roll into balls and lower into deep fat. These baursaks increase significantly in size when roasted. Put the finished balls on a napkin so that excess oil drains.

Baursaki Tatar

Ingredients:

Fresh yeast 2 g
Melted butter 15 g
Milk 70 ml
Wheat flour 650 g
Sugar 1 tbsp. l.
Sugar 1 tbsp. l.
Salt 1 pinch
Chicken eggs 5 pcs.
Refined sunflower oil 250 ml
Powdered sugar 5 tbsp. l.

Cooking

To prepare baursak, we need flour, sugar, eggs, milk, vegetable oil, salt, powdered sugar, butter (melt) and yeast. In a bowl, mix eggs, milk, melted butter, salt, sugar and yeast. Mix everything well until the sugar, salt and yeast are dissolved.

Now add the sifted flour and knead the dough. The recipe indicated 1 kg of flour for 10 eggs. But I divided everything in half. Accordingly, I should have taken 500 grams of flour. But in fact, it took me 650 grams of flour to achieve the desired dough consistency. As you know, flour can be different, and nothing was said about the size of the eggs in the book. But there was an indication of the consistency of the dough - the dough should be softer than the dough for homemade noodles.

Thus, the dough should be about as soft as the dough for dumplings or dumplings. If the dough is too soft, you will understand this a little later, when rolling the dough into sausages.

Let the dough rest a little, 15-20 minutes. Cover the dough with a towel to keep it from drying out. When the dough has rested, divide it into 8 approximately equal parts. And roll each piece with your hands into a sausage about 2 cm thick, no more. Then cut each sausage into pieces about the size of a hazelnut (hazelnut). But maybe a little less.

When all the dough is cut into such small pieces, proceed to frying. Bring the vegetable oil to a boil and fry the pieces of dough in it, stirring and turning occasionally so that they are fried evenly. Of course, we don’t fry the pieces all at once, but in batches. The pieces will begin to quickly blush and increase in volume by about 1.5-2 times. Each batch takes approximately 3-4 minutes to roast.

Put the baursak with a slotted spoon in a colander to glass the oil. Let's cool down a bit. Then put baursak on a plate and sprinkle with powdered sugar. Serve cold with tea.

Baursaki with lard and garlic

Ingredients:

Flour 600g (3 cups)
Kefir 200ml
Water 100ml
Egg 1pc
Sugar 1 teaspoon
Salt 0.5 teaspoon
Yeast 10g
Olive oil 1 tbsp. a spoon
Salo 150g
Garlic 4 cloves
Parsley 20g
Dill 20g
Vegetable oil 300ml

Cooking:

In a bowl, mix the ingredients: flour, kefir, water, egg, sugar, salt, yeast, olive oil. Knead the dough with your hands until the dough is homogeneous. It should become soft and pliable. Leave warm for 15 minutes, covered with a towel.

Cut the fat into large pieces, and then turn through a meat grinder. Crush the garlic into the fat. Add finely chopped greens. Heat vegetable oil in a saucepan. Transfer the dough into a pastry cone (package). Cut off the sharp end of the cone.

Lubricate the scissor blades with vegetable oil. With one hand over the pan with hot oil, hold the cone with the hole down, pressing on the dough. In the second hand, take scissors and cut off the squeezed out dough: each piece is 4 - 5 cm. Leave the "donuts" deep-fried until they turn golden. Stir occasionally.

When the baursaks are ready, take them out with a slotted spoon and blot them with a napkin to remove excess fat. Serve baursaks on a platter, placing a plate with sauce next to it.

Baursaki on yogurt

Ingredients

Natural yogurt (can be replaced with ayran) - 500 gr.
Baking powder - 2 sachets
Salt - 1 tbsp.
Vegetable oil - 3-4 tbsp.
Eggs - 4 pcs.
Flour - 1 kg.

Cooking

The beauty of this dough is that it does not need to stand for a long time, like yeast, however, since we worked with it, kneaded it, it’s better for it to “rest” a little, literally as long as the oil in the frying pan will heat up. Do not spare the oil, you need to fry the bursaki in deep fat so that they are lush. Heat the oil strongly, you can check the temperature with a wooden stick - lower it into the pan, if the oil bubbles around it, then you can bake. For convenience, divide the dough into 4 parts. Take one part, roll out 1 cm thick. Cut into squares or triangles and bake on both sides until golden brown. I assure you, baursaks will turn out lush and very tasty!

When you prepare the dough for baursaks, you can specially put silver jewelry on your hands. Silver has a beneficial effect on the dough, and it turns out tasty and soft.
The more often we crush and press down the yeast dough in the process of its preparation, the tastier it is.
Baursaks should not be too greasy, so after frying they can be laid out on napkins so that they absorb excess fat.

Cooking features

The process of preparing baursaks is not too complicated. With patience, even an inexperienced chef will cope with the task. However, it is important not to make mistakes, otherwise the result may not meet the chef's expectations.

Baursaki can be made from different types of dough. The Kazakh version of donuts is made from yeast dough, Tatar baursaks are usually made from yeast-free dough.
Before rolling out the dough, he needs to give time to come up and “rest”. Only then will the baursaks turn out magnificent.
Baursaks will be tastier if the dough is cooked not with water, but with milk or a fermented milk product.
Opara may not be suitable if you use hot or cold foods to prepare it. Their temperature should be slightly above room temperature (like fresh milk).
It is necessary to fry baursaks in a large amount of oil - they must float in it. Stir gently while frying. At this time, care must be taken so that the splashes of oil do not burn you.
After frying, it is recommended to spread the baursaks on a napkin so that it absorbs excess fat.
To give baursaks a piquant taste or fruity aroma, oriental spices, orange or lemon zest can be added to the dough, but in moderation.
Baursaks will be tastier if sprinkled with powdered sugar. It can be made from ordinary sugar by grinding it in a coffee grinder.

There are different recipes for baursaks - from different types of dough. The taste of donuts can also be different. If you are not afraid of culinary experiments, you can cook baursaks according to different recipes, and then compare their taste and choose the best option, from your point of view.