You will need
    • flour - 4 cups;
    • dry yeast - 2 teaspoons;
    • milk - 2 glasses;
    • salt - 1/2 teaspoon;
    • sugar - 2 tablespoons;
    • vegetable oil - 3 cups.
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.
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.
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.
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.