Kazakh baursaks are incredibly fragrant and airy pastries. The cooking process is simple, the products are available, and a huge amount of donuts turns out! Enough for everyone. Baursaks are ideal with tea, and with a cup of warm milk, and as an alternative to bread.
Ingredients
Step-by-step cooking recipe
Prepare the sourdough: in 0.5 cups of warm milk, add yeast and 1 tbsp sugar. Mix well and leave in a warm place until a fluffy cap forms.
Combine the remaining warm milk with 1 tablespoon of sugar, add the softened margarine and the approaching sourdough, mix gently.
Sift the flour and gradually add to the mixture of liquid ingredients. Knead a soft, elastic dough. At the end of the kneading, add 2 tablespoons of vegetable oil, knead well again. Cover the dough with cling film, leave in a warm place for 30-40 minutes, then gently knead and leave again to rise for 40 minutes.
When the dough has sufficiently increased in volume, transfer it to a table dusted with flour, divide into parts and form sausages 1-2 cm thick. Cut the sausages into pieces, roll round balls.
Fry the baursaks in a cauldron in a large amount of hot vegetable oil until golden brown. When the products are ready, remove them from the oil and place them on paper towels to remove excess fat.
Cool the finished Kazakh baursaks and serve them to the table with condensed milk.
