Advice 1: How to cook baursaks

Baursak is a small doughnut, fried in plenty of oil or fat. This is a traditional dish of the nomads of Central Asia. They are served as a separate dish, as an addition to soup or tea, in this case, they are sprinkled with sugar. To do baursaks easy, you can make them from the sour dough and cheese.
How to cook baursaks
You will need
    • Flour - 4 cups
    • yeast - 2 tablespoons
    • sugar - 2 tablespoons
    • salt
    • water or milk - 1.5 cups
    • vegetable oil - 0.5 liters
    • 200 g of cottage cheese
    • 3 eggs
    • sour cream.
Instruction
1
Baursaks classic, you First need to prepare the dough. Dissolve yeast in milk, add sugar and a little flour and leave for 15 minutes. The consistency of the dough should remind the dough for pancakes. After the dough rises, add the remaining flour and beat in eggs. Add salt and stir. Knead not very steep dough. After you put the dough in a warm place for half an hour. Then again knead the dough and leave again in a couple of hours. When the dough has risen last time, knead it, form the plaits and cut them in circles. Let them get a bit, then fry in a large amount of vegetable oil until Golden brown.
2
Baursaks Sdobnikova straight dough, the dough from flour, sugar and yeast. Leave it for 20-30 minutes. Then roll into sausages with a diameter of 2-3 cm and cut crosswise into circles 2-3 cm long. Fry in hot oil until Golden brown.
3
Baursaks Bistrita a glass of milk add one teaspoon of baking soda, same of salt, a little butter, one egg. Knead the dough and 20 minutes to cook baursaks.
4
Baursaks from teroganesyan cheese, sour cream, sugar, eggs, baking soda and salt. Then add the flour and knead the dough. Table sprinkle with flour and roll out the dough in the form of a harness. Cut into circles with a length of 3 cm, form balls. In a deep dish will rascality vegetable oil and fry until Golden brown. Then the bulbs pull out, allow to drain fat and sprinkle the top with icing sugar.

Advice 2 : How to bake baursaks

Baursaks are the national dish of many Muslim peoples of Asia: Tatars, Kazakhs, Uzbeks and others. They were originally bread of the nomads, simple and quick to prepare. But over time, the celebrations usually has become an integral part of the festive table. Try to bake real Kazakh baursaks - it's delicious.
How to bake baursaks
You will need
    • flour - 4 cups;
    • dry yeast - 2 teaspoons;
    • milk - 2 glasses;
    • salt - 1/2 teaspoon;
    • sugar - 2 tablespoons;
    • vegetable oil - 3 cups.
Instruction
1
Slightly heat 1 Cup milk and stir into it the sugar and yeast. Add 1 Cup of flour, mix thoroughly and place the resulting dough to come on half an hour. When it cracks a bit and she will fall off - you can knead the dough.
2
Sift the remaining flour into a bowl, mix with salt, pour into it the yeast mixture and the remaining warmed milk. Knead the dough, knead for a long time until it stops sticking to your hands. In the end pour into the palm of 1 tablespoon of vegetable oil and knead the dough. Spread its top with oil and place in a bowl to come, covered with a clean towel, for 45 to 50 minutes.
3
Ebonite approached the dough and let it again come. Then roll out the dough thickness 1 cm Cut into small square pieces and leave them there for 10-15 minutes. Can cut glass round baursaks, the holidays are so accepted. Then pour in a cauldron vegetable oil and let it boil. Lower baursaks parties in the cauldron and fry until Golden brown over medium heat, stirring occasionally with a slotted spoon. Lay out ready baursaks in a colander to drained excess oil.
4
Fold ready warm baursaks in a large deep dish slide, sprinkling with icing sugar. Serve them to the holiday tea. Not dusted, use instead of bread to the first, second dishes and yogurt drinks. Left after eating cold baursaks will be soft the next day if you put them in a closed container or plastic bag.
Note
Baursaks can be fried in cooking oil, traditionally they are fried in mutton fat.
According to Muslim tradition when cooking baursaks they decided to treat all the neighbors.
Useful advice
Baursaks quick can be prepared in the baking soda, which you replace in the recipe yeast, put it in the dough at the rate of 1 teaspoon of baking soda in a glass of milk.
In southern Kazakhstan the dough to baursak do on the cottage cheese and sour cream like yeast and baking soda.
The second glass of milk for the dough can be replaced with a half Cup of sour cream and warm water - baursaks are tender.
Is the advice useful?
Search