Baursaks on kefir Kazakh

Prepare a traditional Kazakh dish baursaki! These are delicious balls of yeast dough, they taste like donuts, only small in size. This dish, of course, is not dietary, but it is very tasty! It consists of the simplest ingredients that can be found in every home.

Nick

The author of the recipe

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Composition / ingredients

servings:

For baursaks:

Kefir

Sugar

Baking soda

Dry yeast

Salt

0.5

Eggs

Vegetable oil

Flour

750

For deep frying:

Vegetable oil

500

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 6 g

Fats 46 % 31 g

Carbohydrates 45 % 30 g

418 kcal

GI: 3 / 0 / 97

Step-by-step cooking

Cooking time: 2 hours

Step 1:
Prepare all the ingredients. Use flour of the highest grade, chicken egg of category C1, kefir can be selected of any fat content.
Step 2:
Pour kefir into a ladle and warm it up slightly on the stove, kefir should be a little warm, but not hot. In superheated kefir, yeast will die. Pour warm kefir into a bowl for making dough, add granulated sugar, soda and dry yeast, mix so that all the grains dissolve and leave aside for 15 minutes.
Step 3:
During this time, bubbles should appear on the surface of kefir, which means that the yeast has started its work. Beat in a chicken egg, season with salt and pour in vegetable oil. Gently knead.
Step 4:
Start introducing the wheat flour sifted through a sieve. Due to sifting, the flour will be filled with oxygen, which will make the dough more tender and soft, and it will also remove unnecessary impurities that may end up in wheat flour. Knead the dough for about 10 minutes. It should become elastic and slightly stick to the hands, but not much.
Step 5:
Cover the bowl with the dough with cling film and put it in a warm place for 1 hour. During this time, the dough should come up and increase in size.
Step 6:
When the dough comes up, sprinkle it with flour, knead it. Roll the dough into a sausage and use a spatula or knife to cut into circles. Let the resulting blanks stand for another 10 minutes.
Step 7:
Heat the vegetable oil in a cauldron and carefully place 5-7 blanks in the oil. At first, the blanks will fall to the bottom, but then they will swell and rise to the top. Deep fry the baursaks until golden brown, turning them over during frying so that they are evenly fried on all sides.
Step 8:
Place the fried baursaks on a dish covered with paper napkins, this will allow excess oil to escape. Transfer the finished baursaks to a new clean dish and serve with honey, jam or powdered sugar. The best drink for this dessert will be freshly brewed black tea.

Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!