Baursaki with kefir - a real Kazakh recipe. Baursaks on kefir without yeast: recipe Kazakh baursaks on kefir with yeast

Lush, delicious baursaki made with kefir, prepared according to a real Kazakh recipe, has an unsurpassed aroma, appetizing rosyness and fluffiness, as well as the amazing taste of this sweetness, which is prepared from the most inexpensive, simple and accessible ingredients. Take note of this national recipe. Surely your family will enjoy the delicacy prepared using it!

Ingredients: sour cream - 150 g; egg - 2 pcs.; kefir 2.5% fat - ½ l; granulated sugar - 150 g; soda - 1 tsp; flour - 1 kg (of which about 100 g is for powder); vegetable oil - for frying.

How to cook baursaks with kefir according to a real Kazakh recipe There is nothing complicated in preparing delicious fluffy baursaks according to a real Kazakh recipe. As you may have noticed, this delicacy contains the most affordable ingredients. So you won’t have any difficulties with purchasing ingredients and baking itself.

Products should be at room temperature. Break a couple of eggs into a deep cup. Granulated sugar is poured into them. Everything needs to be thoroughly mixed with a whisk.

Next, the entire volume of kefir is poured into the workpiece at once. Sour cream is added to the dough next. The mixture needs to be diluted with baking soda. Mix everything well and leave for 10 minutes.

We need this so that the soda reacts with kefir, then bubbles will appear on the dough. Thanks to this, the baursaks will become lush.

Note! There is no need to extinguish baking soda with anything. Kefir, which is already in the mixture, will do this perfectly.

Now you need to pour the sifted flour into the dough. This needs to be done in several stages. First, about 300 g of powder is added. Then you need to gradually add about 600 more g. After adding a new portion of flour, the dough should be thoroughly mixed so that there are no lumps. Pour another 100 g of flour onto the work surface. The dough is laid out on top. Now you need to knead it by hand for 5-10 minutes.

The finished dough is covered with a napkin and left for an hour. During this time, the mass needs to be kneaded a couple of times.

Pay attention! The dough should not be made too dense. The finished dough is rolled out into a thin layer. It must be cut into small strips. In the center of each workpiece you need to cut a hole through which one of the edges is threaded.

This method of forming baursaks is very convenient, since thanks to it the workpieces are perfectly fried and turn out fluffy. Now vegetable oil is poured into the cast iron frying pan. It needs to be warmed up. The blanks are sent into the hot mass. They need to be fried on each side until browned. This will take you literally 1-2 minutes. Ready-made kefir-based baursaks, prepared according to a real Kazakh recipe, are laid out on a plate. It turns out fantastically delicious. So the delicacy will definitely not stay on the table!

Baursaki with kefir is a real Kazakh recipe, but all the ingredients are available in any store, and the recipe is simple. Baursaks made with kefir are a bit like donuts, and if you sprinkle them with powdered sugar, then, like donuts, they can be served with tea. Their taste is quite neutral, which makes them not only a dessert, but also a substitute for bread. Traditionally, burasaki is prepared using yeast dough, but fiddling around with the dough takes too long, and as practice shows, burasaki without yeast turns out just as good.

Required ingredients:

Baursaki with kefir: a real Kazakh recipe without yeast

Mix dry flour with baking powder (soda).

In a deep bowl, beat kefir with egg and add one tablespoon of vegetable oil.

Gradually add flour to the kefir-egg mixture and knead until the dough becomes elastic. If the dough is already quite dense, place it on a table sprinkled with flour and knead it thoroughly with your hands.

Roll the dough into a long rope and cut it into small lumps with a sharp knife. You can form them into even balls, or leave them in any shape.

Lush, mouth-watering baursaks made with kefir, prepared according to a real Kazakh recipe, are a deliciously delicious pastry made in a frying pan. For many, this delicacy resembles crumpets, traditional “brushwood” or German crabs. Regardless of the name, the main thing remains another thing - it is the unsurpassed aroma, appetizing rosyness and fluffiness, as well as the amazing taste of this sweetness, which is prepared from the most inexpensive, simple and accessible ingredients. Take note of this national recipe. Surely your family will enjoy the delicacy prepared using it!

Cooking time – 1 hour 35 minutes.

Number of servings – 6.

Ingredients

To prepare airy, rosy, incredibly appetizing baursaks with kefir according to a real Kazakh recipe, you will need to use the following products:

• sour cream – 150 g;
• egg – 2 pcs.;
• kefir 2.5% fat - ½ l;
• granulated sugar – 150 g;
• soda – 1 tsp;
• flour – 1 kg (of which about 100 g is for powder);
• vegetable oil - for frying.

How to cook baursaks with kefir according to a real Kazakh recipe

There is nothing complicated in preparing delicious, fluffy baursaks according to a real Kazakh recipe. As you may have noticed, this delicacy contains the most affordable ingredients. So you won’t have any difficulties with purchasing ingredients and baking itself.

1. Following the step-by-step recipe with photos, you will first need to prepare all the ingredients. Products should be at room temperature.

1. Break a couple of eggs into a deep cup. Granulated sugar is poured into them. Everything needs to be thoroughly mixed with a whisk.

1. Next, the entire volume of kefir is poured into the workpiece at once.

1. Sour cream is added to the dough next. The mixture needs to be diluted with baking soda. Mix everything well and leave for 10 minutes. We need this so that the soda reacts with kefir, then bubbles will appear on the dough. Thanks to this, the baursaks will become lush.

Note! There is no need to extinguish baking soda with anything. Kefir, which is already in the mixture, will do this perfectly.

1. Now you need to pour the sifted flour into the dough. This needs to be done in several stages. First, about 300 g of powder is added. Then you need to gradually add about 600 more g. After adding a new portion of flour, the dough should be thoroughly mixed so that there are no lumps.

1. Pour another 100 g of flour onto the work surface. The dough is laid out on top. Now you need to knead it by hand for 5-10 minutes. The finished dough is covered with a napkin and left for an hour. During this time, the mass needs to be kneaded a couple of times.

Pay attention! The dough should not be made too dense.

1. The finished dough is rolled out into a thin layer.

1. It must be cut into small strips.

1. In the center of each workpiece you need to cut a hole through which one of the edges is threaded. The resulting blanks are as in the photo. This method of forming baursaks is very convenient, since thanks to it the workpieces are perfectly fried and turn out fluffy.

1. Now vegetable oil is poured into the cast iron frying pan. It needs to be warmed up. The blanks are sent into the hot mass. They need to be fried on each side until browned. This will take you literally 1-2 minutes.

1. Ready-made kefir-based baursaks, prepared according to a real Kazakh recipe, are laid out on a plate.

It turns out fantastically delicious. So the delicacy will definitely not stay on the table!

Baursaki is a national Kazakh dish that is extremely popular far beyond the borders of its historical homeland. They are prepared using several technologies using different sets of ingredients. Today’s article will discuss more than one simple but interesting recipe for baursaks with kefir.

Option with sour cream and curd sauce

According to the technology described below, it is very reminiscent of unsweetened donuts. It will be an excellent addition to a cup of aromatic tea. In addition, they can be served with soups and salads. If desired, you can make a garlic-curd sauce for them, which will only emphasize the delicate taste of kefir-based baursaks. The recipe for their preparation involves the use of a certain set of products. Therefore, check in advance whether you have on hand:

• 100 grams of sour cream.
• 125 milliliters of kefir.
• A pair of raw chicken eggs.
• A little more than 300 milliliters of vegetable oil.
• About 500 grams of flour.
• A teaspoon of salt.
• 30 grams of baking powder.

All these ingredients are needed to knead the dough. It should be noted that this recipe for Kazakh baursaks with kefir allows for the presence of sauce. Therefore, you will have to additionally buy:

• 200 grams of cottage cheese.
• 100 milliliters of kefir.
• 2 cloves of garlic.

Sequence of actions

The recipe for baursaks made with kefir without yeast is so simple that even a beginner can master it without any problems. At the same time, it is extremely important not to deviate from the proposed algorithm. Pour the pre-sifted flour into a deep bowl, not forgetting to leave a little for rolling out the dough. Baking powder and salt are sent to the same container.

In a separate bowl combine eggs, 4 tablespoons of vegetable oil, sour cream and kefir. All this is lightly whisked with a regular fork, and then poured into the dry ingredients and kneaded thoroughly until a soft, non-steep mass is obtained. The finished dough for baursaks with kefir, the recipe for which will probably end up on the pages of your personal culinary notebook, is divided into four approximately equal pieces. Each one is formed into balls, trying not to use flour, rolled into layers and cut into small rectangles.

The resulting semi-finished products are fried in a large amount of heated vegetable oil and laid out on paper towels. Browned baursaks are served with a sauce consisting of cottage cheese, kefir and chopped garlic.

Yeast dough option

Using the method outlined below, you can make a sweet Kazakh dessert relatively quickly. It will be a good addition to friendly gatherings over a cup of aromatic hot tea. This recipe for baursaki with kefir and yeast is slightly different from the previous version. Therefore, inspect the contents of your own kitchen in advance. This time there should be:

• ½ teaspoon each of baking soda, salt and dry yeast.
• 185 milliliters of kefir of any fat content.
• A couple of tablespoons of good vegetable oil and sugar.
• 280 grams of high-grade wheat flour.

Process description

Kefir is heated to room temperature and combined with sugar and soda. Instant yeast is also sent there. Mix everything carefully and leave for ten minutes.

Vegetable oil and sea or regular salt are added to the risen kefir mass. Immediately after this, add flour previously sifted through a sieve into the same container and knead vigorously until smooth. The resulting soft dough is covered with a clean napkin and put in a warm corner where there is no draft. After about an hour, it is crushed, divided into parts, flagella are formed from them and cut into round pieces. The resulting semi-finished products are carefully immersed in hot vegetable oil and fried until golden brown. Ready-made baursaks made with kefir, the recipe for which will surely interest your guests, are laid out on paper napkins and then sprinkled with powdered sugar. You can serve them not only just like that, but also with honey, jam, condensed milk or any berry syrup.

Yeast-free dough option

This simple Kazakh pastry can be a good addition to a family dinner. It is served as a dessert after the main courses. It should be noted that this recipe for baursaki with kefir is very simple, but takes a lot of time. Therefore, you can bake this delicacy only on a day off, when you don’t need to rush anywhere. The test includes:

• 4 cups wheat flour.
• 200 milliliters of kefir.
• 3 tablespoons of sugar.
• 400 milliliters of any vegetable oil.
• Salt and powdered sugar.

Cooking algorithm

Combine kefir, salt and sugar in a suitable deep bowl. Whisk all this thoroughly and put it aside. Pour the sifted flour into a separate container and make a small depression in it. Kefir is poured into the resulting hole and the dough is kneaded. Cover the finished mass with a towel and leave at room temperature.

No earlier than five hours later, the infused dough is placed on a smooth surface sprinkled with a small amount of flour, divided into small balls of approximately the same size and carefully immersed in a deep cauldron filled with heated vegetable oil. To ensure they brown evenly, they need to be carefully turned over using a regular kitchen slotted spoon.

Place the fried baursaks on paper towels for a few minutes. When excess liquid has drained from the browned Kazakh donuts, they are placed on a beautiful flat dish and generously sprinkled with powdered sugar. This dessert is served with aromatic herbal tea, strong coffee or warm milk.