Few people are unknown to appetizing Kazakh baursaks. This pastry is considered a symbol of Kazakh hospitality. In the original recipe, it turns out almost bland. They are fried in a large amount of lamb fat, using a cauldron for this.
Ingredients
- Flour - 500 g
- Dry yeast - 1 tsp.
- Kefir - 1,5 glasses
- Sugar - 1 tsp.
- Salt - at the tip of the knife
- Fat any - 2 tbsp.l.
- Mutton fat (for frying) – 400 g
Step-by-step cooking recipe
Sifted flour, mix with salt, sugar and yeast.
Pour in warm kefir, add 2 tablespoons of fat and knead the dough. Ideally, knead for 7-10 minutes.
Put the dough in a bowl, cover with cling film and put away for 2 hours in a warm place.
Roll out the cake up to 1 centimeter thick and cut into small lozenges.
In a deep cauldron, heat the lamb fat, lay out the blanks and fry until golden brown.
Be sure to put ready-made baursaks on a paper napkin to remove excess oil.
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