How to cook Kazakh baursaks

Baursak is a must-have food in every Kazakh table. But the Kazakhs love this dish. Baursaki are often served before a meal, to tea, to snacks, to sorpe to the Mare. Recipes cooking baursaks, there are many. You can cook with kefir, milk, yeast, soda. Form too is different, if you want you can make a square or ragged. But the main point is that such a small doughnut, fried in oil, which can be served on a festive and everyday table.

You will need

• - 4 cups of flour;
• - 1 glass of curdled milk;
• - 400 ml of vegetable oil;
• - 1 tbsp of sugar;
• - 1 tablespoon of yeast;
• - a pinch of salt.

Instruction

1. Baursaks to knead the dough. Dissolve in milk sugar with the yeast, add the flour, salt, knead the dough into a ball.
2. Place the container with the dough in a warm place, cover with a towel. We have to wait at least 5 hours. Just keep in mind - if you decide to leave the dough to rise for a long time, put it in a large pot, it increases almost 4 times.
3. Lubricate the table and hands vegetable oil. Dump the dough on the table, knead it. Divide into small pieces. Roll the pieces into balls and leave for 5 minutes on the table, so they stood up.
4. In a saucepan heat the oil, put the balls one at a time, stirring them with a dry spoon. Fry over medium heat, stirring occasionally, baursaks should be evenly browned from all sides.
5. Put the finished baursaks in a bowl with a slotted spoon, a bowl to pre-cover a paper towel, the excess oil should be absorbed.
6. If you made sweet baursaks, adding a greater amount of sugar, before serving can be sprinkled with powdered sugar.