Delicious fluffy baursaks made with milk - a recipe with photos of preparation in Tatar style. Kazakh baursaks Recipe for airy Kazakh baursaks with milk

Republic of the same name, which is presented to the table as a delicious and very sweet dessert. It is worth especially noting that to prepare such a product you will need a large amount of sunflower oil, because it must be deep-fried.

Tatar baursak: recipe with photo

Ingredients needed for the base:

• granulated sugar - 2 large spoons;
• baking soda - ½ small spoon;
• wheat flour - add until the dough becomes thick;
• large chicken eggs - 10 pcs.;
• fresh low-fat milk - 1 glass;
• sunflower oil - 500 ml (for deep frying);
• iodized salt - a couple of pinches.

The process of mixing the base

Tatar baursak, the recipe for which is surprisingly simple, should begin by preparing a thick dough. To do this, you need to break the chicken eggs into a deep bowl, and then beat them vigorously with a whisk, gradually adding baking soda and then pour milk into the base and add wheat flour. As a result of mixing, you should get a stiff dough that easily comes away from your palms.

By observing all the above requirements for kneading the dough, you will certainly get a delicious Tatar baursak. The recipe for its preparation also recommends placing the egg base in the refrigerator for several hours or in the freezer for 30 minutes. This will make the dessert more beautiful, smooth and fluffy.

Shaping the dish

Before preparing Tatar-style baursaks, you should take a small piece of dough, roll it into a long and thin sausage with a diameter of up to 10 millimeters, and then cut it into small bars 3-4 centimeters long. It is recommended to form semi-finished products in this way as the previous batch is deep-fried. After all, if you prepare the product in advance and leave it lying on the table, it will lose its ideal shape.

Heat treatment

To fry baursak, you need to put the duck on the stove, pour 2 cups of sunflower oil into it and bring to a boil. After this, you need to place the previously prepared semi-finished products into the fat one by one and constantly stir them using a slotted spoon. When the product has significantly increased in size and becomes golden brown, it should be discarded in a colander to completely drain the oil, and a new batch of semi-finished products should be placed in the bowl and the procedure should be repeated again.

Delicious Tatar baursak: syrup recipe

Required ingredients:

• drinking water - 2 glasses;
• granulated sugar - an incomplete glass;
• flower honey - a couple of large spoons.

The finished baursak should be placed in a heap in a deep bowl, and self-prepared syrup should be poured on top. To do this, you need to mix drinking water, sugar and flower honey, and then heat them slightly so that the sweet product completely melts. This procedure will make the already delicious sweet and beautiful.

How to serve correctly

After the syrup has hardened, the baursak should be presented to guests along with milk.

Baursaki - this is a Kazakh dish. They are somewhat reminiscent of our donuts. Their recipe composition is different, it all depends on the well-being of the family. If the family is wealthy, then milk and margarine are added to the dough. And in poorer families they cook baursaks using water.

This dish is a product made from yeast dough and, in principle, does not require much time. And if you knead the dough in a bread machine instead of by hand, the time you have to spend on the dough is reduced and the worry about controlling the heat disappears.

My husband introduced me to this dish. He grew up in Kazakhstan and it brings back nostalgic times to him. When he asked me to cook them, I was a little puzzled, because... Until that time, I didn’t even know about the existence of baursaks. But what to do, I had to start looking for a recipe that could slightly resemble real baursaks. I won’t lie, I had to try more than one recipe until Slavik said that this dough was suitable. This is how baursaks with this recipe became established in our house.

Initial products.

Our dish has the following composition: milk, yeast, margarine, sunflower oil, sugar, salt.

Prescription composition.

Step-by-step preparation with photos of baursaki.

1. Preparation of yeast with photo.

Before we start kneading the dough, we need to activate the yeast. To do this, you need to take 0.5 cups of milk (from the norm), heat it slightly so that it is warm, but in no case should it be hot, otherwise the yeast will simply cook.

Add 1 tablespoon of sugar (from the norm) to warm milk and add dry yeast. I use a yeast called quick cook. This yeast has proven itself well, so I am absolutely not worried that it will let me down. When you buy yeast, look at the expiration date, and it will be better if it was manufactured in the year of your purchase. Otherwise, if the expiration date comes to an end, they simply will not work for you - tested from personal experience.

All ingredients have been added, all that remains is to mix them, cover with a napkin and place in a warm place. This could be a battery or any heating device.

Please note that if the battery is very hot, then it is better to lay a cloth folded in several layers between it and the glass. After all, on a hot surface, yeast can immediately cook.

Leave them for 15 minutes, let the cap rise.

2. Place all ingredients in a container.

While the yeast is rising, let's turn to other products. Before putting the milk into the bowl, I heat it slightly in the microwave at a temperature of 800 units, literally one division (1 minute). Check the milk periodically to ensure it is warm. We need warm milk, not hot.

The milk has warmed up, pour it into the bowl, add the remaining sugar (1 tablespoon). To this mixture add 2 tbsp. spoons of softened margarine and mix lightly.

After 15 minutes our yeast arrived. They should look like this. Add them to the milk mixture. No need to stir.

In the final stage, we need to add sifted flour to the mixture. I sift the flour through a strainer directly into the bowl. When the entire amount has been filled in, level the mound and add salt. Place the container in the bread maker. Set the dough mode. Turn it on and wait for the bun to be formed.

If you don’t have a bread maker, then the kneading process can be done in a bowl. According to the advice of experienced housewives, you need to knead the dough at least 200 times. When I used to knead the dough by hand, the number 200 scared me, but when I tried kneading it 200 times, it turned out that it was simple and easy. At the end of the kneading, add 2 tbsp. spoons of vegetable oil. As a result, the dough should absorb all the oil. When the kneading is finished, cover the container with a towel, put it in a warm place, and let it rise for 40 minutes.

After the time has passed, knead the dough and again leave it for 40 minutes to rise.

The bread maker has formed a lump, but has not completed the kneading cycle, and at this very moment you need to add sunflower oil. I pour it in 4 stages, 1 teaspoon each. Each time you need to wait until the oil is completely absorbed before adding a new batch.

At the end of the kneading, our bun looks like this (it’s in the middle in the photo). We leave it in the bread maker, it continues the rising process. But after 40 minutes I take the bowl out of the bread maker, knead the dough and put it back - let the bread maker finish its cycle.

The dough has risen, I knead it slightly again, take out part of the dough, tear it off, put it on a wooden board and begin to form the baursaks.

I lightly dust a piece of dough with flour and form a sausage. There is no need to knead the dough, because... it may become very dense and the baursaks may not be baked. While stretching the sausage with my fingers, I pinch the dough so that excess bubbles come out and there are no voids.

Place the finished ribbon on a board and cut into slices the size of a small apple. Once the pieces are cut, roll them into balls and set aside.

We take a new portion of dough, tear it off from the main mass and do the previous process again.

My board fits two portions of dough, so I cover the remaining dough in the bowl with a towel and set it aside. If it fits, then it's okay.

For deep frying, I use a cauldron with a diameter of 22 cm. I pour 3 glasses of sunflower oil into it, you need to make sure that the oil rises 3 cm from the bottom. Then our baursaks will float freely in it. You shouldn't pour a lot of oil, because... this is of no use anyway, and we don’t need excessive oil consumption.

We put the cauldron with sunflower oil on gas, turn it on at full power and wait until it gets very hot. This process took me 5 minutes.

If the oil does not heat up well, the baursaks will not bake.

The oil in the cauldron is hot, you need to take the baursaks carefully from the bottom (from the board), because they came up slightly and became very tender. We try not to squeeze them too much, so as not to disturb the round shape.

Place donuts one at a time. Be very careful not to get burned by the hot oil. To prevent the oil from splashing when lowering the baursaks, I place them in the cauldron on top of each other, and then lightly distribute them with a fork. My cauldron can accommodate up to 8 pieces; there is no need to compact them too much, because... they will increase in volume, and they need to float freely on the surface. As soon as all the baursaks are placed in the cauldron, reduce the heat to slightly above medium and continue frying until brown.

If the dough is kneaded correctly, the baursaks will turn from side to side during baking, thereby controlling the process. If they do not turn over, then you must control this process yourself.

What do I do in such cases? I turn the donut over with the unfried side down, and lightly press it to the bottom with a fork, this way it will not scroll. Just don't pay too much attention to one donut, because... others are waiting for this process. Let the barrel brown slightly - that will be enough.

As soon as the baursaks begin to acquire a dark brown color, it is time to take them out. I take them out using a spoon with holes. This spoon is convenient because the oil flows through it, and the donut sits tightly on it.

Place a batch of prepared donuts on a lined plate (with a paper towel) and let the excess oil be absorbed. And then we add a new portion of semi-finished products.

From this amount of dough I got 38 pieces, baursaks.

Have you forgotten about the dough that is left in the container? While a new batch of delicacies is frying, take out the rest of the dough and form the rest of the donuts from it.

Once all the donuts are fried. Turn off the gas and leave the sunflower oil in the cauldron - let it cool. Pour the cooled oil into a jar, cover with a lid and place in the refrigerator. It can then be used one more time (no more) when baking pancakes or brushwood.

So we finished frying the baursaks. It is better to let them cool completely, then their internal structure will be elastic and porous. But in our family, the Baursaks don’t always manage to cool down, because... Slavik constantly monitors the arrival of new batches and enjoys eating them with milk.

You can serve baursaks by pouring condensed milk over them.

Sweet pastries are ready! It's time to call everyone to the table.

Delicious baursaks are ready!

Bon appetit!

Baursaki is one of the most interesting dishes of Asian cuisine; it is pieces of dough, deep-fried. Traditionally, the dough for baursaks is prepared as sweet, since a dessert similar to is collected from the ready-made lumps. Instead of sugar, you can use honey, as is done in the Tatar version. However, there are also savory baursaks, they are served instead of bread. There are several options for how to cook baursaks in Kazakh style so that the balls turn out rosy, fluffy and soft.

Baursaki made from frozen eggs

These baursaks turn out to be very tasty; they should be served hot, and frying will require some skill.

Ingredients:

• chicken egg – 10 pcs.;
• salt – ½ teaspoon;
• soda – ½ teaspoon;
• Sunflower oil – 2 tbsp. spoons;
• flour – 2 cups;
• vegetable oil for deep frying – 300 ml.

Preparation

Lush baursaks are obtained if the dough is kneaded only from eggs, flour and vegetable oil. To get the main ingredient, lightly crack the eggshells on top, place them with the cracked end up and place them in the freezer for an hour and a half. Break eggs into a bowl, add salt, soda, vegetable oil and mix well. Since the yolks of frozen eggs are hard, it is best to do this using a potato masher. Gradually adding flour, knead a thick, solid dough. Heat the oil. Separate lumps the size of a thimble from the dough, roll into balls and lower into deep fat. Baursaks, the recipe for which is given here, increase significantly in size when fried. Place the finished balls on a napkin to drain excess oil.

Sweet baursaks

Kazakh baursaks, the recipe for which is also quite simple, are made from yeast dough.

Ingredients:

Preparation

Heat the milk to 30 degrees, add sugar and yeast. Leave in a warm place for half an hour, then add eggs, salt and sour cream. All ingredients should be at room temperature. Mix everything thoroughly until the mixture becomes homogeneous, gradually add sifted flour. Knead a soft dough, leave for 20 minutes to rest. This recipe produces a smooth, elastic dough for baursaks; the recipe can be slightly modified, for example, adding more sugar to make a dessert, or replacing milk with whey, then the dough will be lighter. Divide the dough into 6-8 koloboks, stretching to the sides and rolling out, form into ropes and cut into small pieces the size of a medium-sized walnut. Deep-fry the baursaks until rich golden brown, stirring all the time.

Baursaki with cottage cheese

You can create a recipe for delicious baursaks yourself by adding cottage cheese or grated cheese to the dough.

Ingredients:

• kefir – 0.5 l;
• soda – 1 teaspoon;
• cottage cheese – 200 g;
• chicken egg – 2 pcs.;
• salt – 1 teaspoon;
• premium flour – 4-5 cups;
• oil for frying – 1 cup.

Preparation

Baursaks made with kefir turn out to be very soft, they just melt in your mouth. Kefir should be at room temperature. Mash the cottage cheese With a fork, add eggs, salt, soda and mix well. Add kefir and stir until the mixture becomes homogeneous. Instead of cottage cheese, you can use cheese grated on the finest grater. Gradually adding flour, knead a soft dough. You should not knead the dough for curd baursaks for a very long time. Once it has set, roll it into a ball and leave for 10 minutes, meanwhile heat the oil. Instead of vegetable oil, you can use melted fat or butter, fat tail lard, or a mixture of fat and vegetable oil. Separate small pieces of dough, roll them into balls and drop them into boiling oil. When they are fried until evenly brown, place in a colander to drain excess oil.

Products:

• 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.

In Kazakhstan, baursaks are a very popular dish; many housewives prepare them with their own hands instead of bread. Baursak is a Kazakh bread. The meaning of the word when translated into Russian sounds like “the desire for kinship” or “the desire for unification.” The name itself makes it clear that this is not just bread, but a traditional dish, without which not a single national holiday is complete.

Our children like this version of bread much better. Try them, maybe yours will like them.

Baursaki can be prepared for children over 3 years old.

Photo recipe for Bursaks in Kazakh:

1. Baursaks can be mixed with water, kefir or milk. This recipe is made with milk. I use dry, fast-acting yeast. White flour, first grade.

2. Add to a deep bowl: 1 cup flour, 2 tbsp. sugar and 2 tsp. dry yeast. Stir and pour in one and a half glasses of milk.

3. You will get a dough, which should be allowed to brew in a warm place for 15-20 minutes.

4. In a warm place, the dough will rise and bubble.

5. Add the remaining three cups of flour and half a teaspoon of salt to the finished dough.

6. Also pour 50 g into the dough. sunflower oil.

7. Knead the dough, after greasing your hands with sunflower oil.

8. Place the dough in a warm place for 1 hour to rise. It will increase two to three times.

9. Knead the risen dough again and put it in a warm place for 30 minutes.

10. Place the risen dough on the table sprinkled with flour.

11. Roll out the layer, 1 cm thick. And use a glass or shot glass to make rounds.

12. The remaining dough can be rolled into a sausage and cut into pieces. Which are then dipped in flour and lightly pressed with your hands.

13. Cover the baursak dough with a towel and leave them to rise for 20 minutes.

14. Pour sunflower oil into a cauldron or deep pan with a thick bottom and heat it. Carefully add the risen baursaks to the hot oil. Add enough oil so that the baursaks float in it without reaching the bottom.

15. Fry the baursaks in oil evenly on both sides until golden brown.

16. Remove them using a slotted spoon so that excess oil drips into the pan and place them on a plate with a napkin.

17. Kazakh baursaks are crispy on the outside and soft on the inside. Due to their small size, they fit comfortably in a child's hand.

18. You can serve them with any first course instead of standard bread. They will also make a good, filling snack if necessary.

Bon appetit!

On a note:

1. Baursaks can be baked not only in oil, but also in fat, as the nomadic Kazakhs used to do.

2. They are stored for up to 1 week in a plastic bag.

3. They are delicious not only with first courses, but also with tea.

4. More delicious national dishes: and.

Baursaki is a traditional bread among nomadic peoples. Their lifestyle did not make it possible to cook bread in stationary stone ovens, which is why small pieces of dough appeared, fried in a cauldron in fat.

Mongols and Kazakhs believe that the invention of bursaks belongs to their people, so they explain the origin of the name of this pastry in different ways. The first believe that baursaks were the result of the merger of two Mongolian words “boor” and “tsog”, which are literally translated as “hot ball” (most often baursaks look like round donuts).

Kazakhs believe that the name comes from the Kazakh word “baurym”, which they use to call a loved one, since this bread is usually shared only with the closest and dearest people.

Baursaks are prepared from different doughs and different shapes. They can be either sweet or not. There were several main varieties of this pastry:

• shi baursaks are crumbly and sweet with a taste reminiscent of candy;
• baursaki tush - holiday bread served with honey and grapes;
• sour baursaks, their base is sour dough;
• baursak-barmak - these are the same shi baursaks, but in a shape resembling a bent finger;
• flat baursaks are prepared like shi baursaks, but the dough is rolled out and cut into pieces 2 by 3 cm;
• travel baursaks were fried en route from pre-prepared dough;
• woven baursaks, for which the dough was woven and fried in this form.

Recipe for real Kazakh baursaks at home

The recipe for real Kazakh baursaks also involves the use of real Kazakh products: mare's milk and ayran for dough, as well as lamb fat for frying.

Of course, housewives who do not live in Kazakhstan can replace mare’s milk with cow’s milk, ayran with yogurt, and lamb fat with vegetable oil. Yes, these will no longer be real Kazakh baursaks, but observing the proportions and remaining ingredients will make the baked goods as similar as possible.

Progress:

1. Dissolve yeast in warm milk;
2. Pour the baking soda into the ayran, stir and wait 1-2 minutes for the reaction to occur.
3. Then mix milk and ayran, add salt, sugar, egg and flour. Knead into a soft and elastic dough;
4. Place the dough in a warm place and after 1-1.5 hours, when it has risen, mix it well and let it rise again;
5. After another 1-1.5 minutes, knead the dough again, roll it out into a layer 1 cm thick and cut out very small circles. A glass, for example, will help you cope with this;
6. Let the circles rise for about 10 minutes, and then fry in boiling lamb fat. During frying, the circles will increase in volume and become like balls. Place the finished baursaks on a paper towel to absorb excess fat.

Recipe for balloons with cottage cheese in Kazakh style

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

To prepare such baursaks, you need the following ingredients:

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

The cooking time, including the time for kneading the yeast dough, will be about 3 hours.

Calorie content of 100 grams of baursaks with cottage cheese is 272.9 kilocalories.

Stages of preparing airy baursaks with cottage cheese in Kazakh style:

1. Dissolve sugar and yeast in warm milk and leave for 10 minutes to begin the fermentation process;
2. Pour melted butter, a slightly beaten egg, and salt into the milk, where the yeast has already begun to work. Stir everything well, making the mass homogeneous;
3. Then sift the flour into the liquid ingredients and knead into a soft, pliable dough. Place it in a warm place for an hour and a half. During this time, it will become three times larger in volume. It needs to be, as they say, kneaded well and left to rise for the same amount of time;
4. For the filling, you just need to mix and mash the cottage cheese and powdered sugar well with a fork;
5. When the dough is ready, you need to tear off pieces the size of a walnut from it with your hands. Stretch each piece with your hands into a flat cake, put the filling in the center and pinch the edges, forming a ball;
6. Fry the formed donuts in hot oil and sprinkle with powdered sugar.

Sweet baursaks made with kefir

The two previous recipes for baursaks were based on yeast. But not always and not everyone has the time and desire to tinker with yeast dough for so long. In such cases, you can use the recipe for sweet baursaks made with kefir.

For this sweet pastry you will need:

• 500 ml kefir;
• 1 egg;
• 90 g sugar;
• 15 ml vegetable oil;
• 10 g baking powder (or soda);
• 550 g flour;
• 300 ml vegetable oil or fat for frying.

This sweet pastry is prepared quite quickly, compared to previous recipes - 40-50 minutes.

The calorie content of Kazakh kefir bread is 246.7 kcal/100 g.

Kazakh recipe for sweet baursaks step by step:

The surface of real baursaks is smooth and even, but it often happens that when frying they become covered with ugly cracks. The following tricks will help you avoid this:

1. Under no circumstances should the dough be stiff, it should not be kneaded for a long time, so as soon as it stops sticking to your hands, you can leave it alone;
2. Pour 1 tablespoon of water into warm (in no case hot) oil, so it will not foam;
3. As soon as the pieces of dough are in the hot oil, cover the cauldron (or frying pan) with a lid and turn up the heat. And when they double in size, remove the lid and reduce the gas. Then fry on all sides until caramel color in an open roasting pan.

Bon appetit!