Baursaki made with kefir is real. Baursaki with kefir - a real Kazakh recipe

If we talk about a real Kazakh recipe for baursaks with kefir, then the 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 discuss both recipes below.

Real Kazakh baursaks made with kefir

The traditional recipe for baursaks includes yeast; it is thanks to the latter that the dough turns out surprisingly light. Due to their airiness, it is very difficult to keep track of the amount in which you can absorb them.

Ingredients:

• kefir - 235 ml;
• dry yeast - 10 g;
• a pinch of sugar;
• egg - 1 pc.;
• flour - 365 g;
• water - 105 ml.

Preparation

Barely sweeten it warm water and add yeast to it. After diluting the yeast granules, wait until foam forms on the surface, then beat the egg into the solution and add kefir room temperature. After finishing re-beating, add flour to the liquid. After kneading, the dough is left to proof, which lasts no more than an hour. The resulting lump is then divided into portions and each is rolled into a ball. Baursaks are fried in plenty of deep-fried oil until browned.

Despite the fact that yeast provides the dough with maximum fluffiness, not everyone has the desire or opportunity to tinker with it 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.

Preparation

Before preparing baursaks with kefir, the dry ingredients of the recipe are sifted together. Similar technique will help to significantly improve the quality ready-made dish, making the buns fluffier. The sifted mixture is then mixed with a pinch of salt.

The egg is beaten separately along with a pinch of sugar and kefir. Add oil to the mixture and, after beating again, begin to gradually add liquid to the dry ingredients with continuous stirring. Ready dough knead for a short time and then roll into a rope. The rope can then be cut into pieces and each portion of dough can be rounded. After molding, the baursaks are placed in hot oil and left there until browned.

Today I want to bring to your attention oriental recipe homemade baked goods– . It is generally accepted that baursaks are a dish Kazakh cuisine. In fact, baursaks can be found in Tajik, Mongolian, Tatar, Turkmen, Uzbek, Kyrgyz, Uyghur, Kalmyk and other cuisines. The name of these “baursaks” is different nations may sound different. So baursaks can be called borsok, wrestler or bavyrsak.

Baursaks are airy sweet donuts fried in vegetable oil. U eastern peoples Baursaks perform several functions - they are used as a dessert for tea, replace bread and are used in ritual ceremonies. For example, at weddings, baursaks are a non-exchangeable attribute. Coins and sweets are placed in a bowl with baursaks, and then they are sprinkled with this on the young people with wishes for a happy and rich life.

One the right recipe baursaks do not exist, traditional Kazakh baursaks were prepared as fresh dough, and from yeast dough or sour milk. In all recipes for baursaks, the same thing is that they are deep-fried. The shape of baursaks can also be different. Thus, baursaks can be rectangular, round, triangular, oval or square.

Today I want to show you how classic Kazakh baursaks are prepared using kefir with the addition of yeast, which makes them fluffy and airy. After step by step recipe I will also tell you how to cook baursaki with kefir without yeast. And you will already choose yours for yourself recipe for baursaks with kefir.

Ingredients:

• Yeast (wet) - 20 gr.,
• Kefir - 250 ml.,
• Salt - 0.5 teaspoons,
• Sugar - 3 tbsp. spoons,
• Eggs - 1 pc.,
• Wheat flour - 2.5 cups,
• Sunflower oil (400 ml for frying + 5 tablespoons in the dough).

Baursaki with kefir - recipe

Beat the egg into a bowl. Crumble the yeast with your hands.

Add salt.

Add sugar.

Pour all this with kefir at room temperature. The temperature of kefir is very important. If you take it straight from the refrigerator, the yeast will not enter the active phase and the baursaks will not turn out fluffy.

Using a whisk, mix kefir with egg and yeast until smooth.

Like other types of yeast dough, sunflower oil is added to the dough for baursaks made with kefir. Give preference refined oil, without a pronounced odor.

Mix the dough with a whisk again. Before adding flour to the base of the dough for baursaks, sift through a special sieve cup. After adding half the flour, you can start kneading the dough with your hands.

Knead it thoroughly until it has a homogeneous consistency.

Leave it to rise in a warm place for 30-40 minutes. After this time, you can start working with the test. Take some dough (about 200 g). Roll it into a thin sausage as for lazy dumplings with cottage cheese. Place on a table sprinkled with flour. Next, cut it into 2-3 cm pieces.

Pour vegetable oil into a saucepan, saucepan or cauldron. Use refined sunflower oil for frying, since during frying, unlike virgin oil, it produces less burning and soot. As soon as the oil is well heated, you can start frying the baursaks. Carefully place the baursak blanks into the pan so as not to get burned by the splashes of oil.

Depending on the diameter of the dish, the number of baursaks that can be fried at one time will also depend.

Based on my own experience, I can say that it is convenient to fry from 7 to 11 baursaks at a time. These fry very quickly. Literally in a matter of seconds they change their color from white to rich gold. To ensure that they are fried evenly in oil on all sides, turn them with a slotted spoon or a wooden spatula during the frying process.

Ready Kazakh baursaks with kefir, the recipe with photos of which we reviewed, catch with a slotted spoon and place on a plate. Sprinkle them generously powdered sugar. In my opinion, such baursaks are ideal for tea or coffee as a sweet and tasty homemade pastry. Bon appetit. I will be glad if this recipe Kazakh baursaks you liked it.

Baursaki made with kefir. Photo

Ingredients:

• Kefir – 1 glass,
• Eggs – 2 pcs.,
• Wheat flour - 2.5 cups,
• Salt – 0.5 teaspoons,
• Soda – 1 teaspoon,
• Vinegar – 1 teaspoon,
• Sugar – 2 tbsp. spoons,
• Sunflower oil – 500 ml.,

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 on yeast dough, but it takes too long to fuss with the dough, and as practice shows, burasaki without yeast turn out no worse.

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.

Every nation has its own specialties. For example, Russians have kurnik pie, Ukrainians have dumplings, and Turkic peoples have baursaks. These delicious donuts(in our opinion) Asians fry both on weekdays and on holidays. Not a single feast is complete without rosy baursaks!
The dough for them is prepared mainly with yeast. But experienced housewife and he will prepare these with kefir delicious baursaks that guests will not be able to tear themselves away from them!

To prepare baursaks with kefir, you will need:

• 250 grams of kefir;
• 100 grams of sugar;
• 2 eggs;
• 400 grams of flour;
• 5 grams of salt;
• 5 grams of soda;
• 60 grams sunflower oil into the dough and 200–300 grams for frying.

Many housewives advise heating kefir before use. But I concluded that cold kefir makes the dough more airy and much tastier! Therefore, there is no need to heat kefir.
Break eggs into a bowl, add sugar and salt. Beat well with a mixer.
Pour kefir and oil into this mixture. Stir with a spoon. Don't use the mixer anymore. Otherwise, baursaks made from such dough will turn out dense and may not bake.

Gradually add flour, not forgetting to add baking soda first. Stir with a spoon, and then knead the dough with your hand. It should turn out very soft.

Sprinkle the table well with flour and place the dough on it. Divide it into several sausages. Cut pieces of dough from the sausage and make small thick cakes, lightly sprinkling them with flour.

Pour oil into a cauldron and heat it well.
Place several flat cakes into the cauldron, first shaking off excess flour, otherwise the oil will burn and smoke strongly. Stir the flatbreads with a fork and constantly turn them over so they cook evenly. The flatbreads begin to inflate right before your eyes and turn into round baursaks.

When they turn brown, scoop them out with a slotted spoon and place them on a plate covered with a paper napkin to drain off excess fat.
Baursaks are usually served piping hot. Then they are slightly crispy on the outside, but very soft and fragrant on the inside.

Enjoy your tea!

Baursaki - national Kazakh dish, enjoying enormous popularity far beyond the borders of its historical homeland. They are prepared using several technologies using different sets of ingredients. In today's article we will consider not just one simple, but interesting recipe baursaks on kefir.

Option with sour cream and curd sauce

According to the technology described below, it is very reminiscent of unsweetened donuts. It will become great addition to the cup aromatic tea. In addition, they can be served with soups and salads. If desired, you can make 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 Kazakh baursaks on kefir allow 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 large quantities heated vegetable oil and place 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 in advance own kitchen. This time there should be:

• ½ teaspoon 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. They send it there instant yeast. Mix everything carefully and leave for ten minutes.

Add to the risen kefir mass vegetable oil and sea or regular salt. Immediately after this, add flour previously sifted through a sieve into the same container and knead vigorously until smooth. The result soft dough cover with a clean napkin and put it 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 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. Ready mass cover 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 dough. 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 the excess liquid drains from the browned Kazakh donuts, they are sent to a beautiful flat dish and sprinkle generously with powdered sugar. This dessert is served with aromatic herbal tea, strong coffee or warm milk.