Baursaks are real Kazakh by leaps and bounds

Step-by-step cooking

1. Step 1:

   

   For the recipe, we take the products listed in the list.

2. Step 2:

   

   We will prepare the dough in the sourdough way. Pour water and milk in equal proportions into an iron dish (as indicated in the recipe) and heat it on fire or in the microwave to a temperature of 35-40 degrees. Pour the liquid into a convenient bowl for kneading the dough, pour in the yeast and add a tablespoon of sugar.

3. Step 3:

   

   Pour in the third part of the prepared and pre-sifted flour and mix everything well. It turns out the basis for the dough, which resembles the dough for pancakes in density. Cover the bowl with cling film and let the sourdough wander in a warm place for 20 minutes.

4. Step 4:

   

   Next, add salt, beaten egg and melted margarine or butter to the dough. Pour in the remaining flour in two steps - it can be sifted in advance or added to the dough through a strainer.

5. Step 5:

   

   First knead the dough with a spoon, and then, when it thickens and gathers into a lump, we put it on the table (you can sprinkle a little flour on the table) and continue to knead with your hands. Knead the dough for 10 minutes, as yeast dough likes a long kneading. We form a bun, cover it with cling film and let it come up in the heat for an hour.

6. Step 6:

   

   The dough is ready - and now we can decide how to fry Kazakh baursaks? To do this, we crumble the dough that has come up, divide it into several parts with a knife and roll each into a flagellum.

8. Step 7:

   

   The resulting flagella are cut into pieces 3-3.5 centimeters long.

9. Step 8:

   

   Form balls from them, cover with a kitchen towel and leave for 15-20 minutes so that they fit.

10. Step 9:

    

    Heat vegetable oil in a deep frying pan and lay the first portion of our balls.

11. Step 10:

    

    Fry on all sides over medium heat until ruddy and ready.

12. Step 11:

    

    We take out the finished baursaks with a slotted spoon and throw them into a colander to drain excess fat. Similarly, we fry all the blanks.

13. Step 12:

    

    While they are still hot, they can be sprinkled with powdered sugar - but this is optional.