Kazakhstan / Bread
Baursak
Squares of yeast dough deep-fried into hollow puffs. The bread of the tea table and of every feast.
Ingredients
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Dissolve the yeast and sugar in the warm milk and leave it ten minutes, until it foams.
Work in the eggs, melted butter, salt and flour to a soft dough. It should stay slightly tacky.
Cover and leave somewhere warm for an hour, until the dough has doubled.
Knock it back, roll it out a centimetre and a half thick and cut it into three-centimetre squares or diamonds.
Let the pieces stand under a cloth for twenty minutes; this second rise is the reason for the hollow.
Heat the oil to 170 °C and fry in batches for two to three minutes, turning, to an even gold.
Drain on paper and serve warm, with tea, soured cream or honey.
