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.

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.