Baursack Dough

Baursack Dough

Baursaks are a traditional dish of Turkic peoples. They are prepared in Kazakhstan, Tatarstan and other countries. Here they are used instead of bread and prepared for the holidays. It resembles the food Slavic donuts or donuts. The organoleptic qualities of a dish depend first of all on what kind of dough was prepared in baursaks. They are made from different types of dough; their shape can also be different: round, oblong, rhomboid. Much depends on the traditions of a particular cuisine. But regardless of the recipe, according to which Turkish donuts are prepared, they look appetizing and have a pleasant taste.

Cooking Features

In Tatarstan and a number of Central Asian countries, many hostesses prepare baursaks, not considering this to be a complex and laborious process. Knowing the subtleties of preparing the dough and further working with it, even an inexperienced cook, just starting his acquaintance with Asian cuisine, will cope with the task.

  • Flour for dough must be sifted: so it is not only cleaned of small litter, but also saturated with oxygen, thanks to which the baursaks are gentle, airy.
  • If yeast-free dough is used to make bursaks, baking powder should be added to it (it can be soda).
  • Cold or hot ingredients cannot be used to make yeast dough: in this case, the yeast will not work. Temperatures slightly above room temperature will be optimal.
  • While the yeast dough rises, there should be no drafts in the room, otherwise the dough will settle immediately.
  • Before cooking bursaks, the dough should be allowed to “rest”, only then it will become elastic enough.
  • Baursaks are fried in a heated frying pan in a large amount of vegetable oil or fat tail. In the latter case, the products acquire a specific taste typical of many Asian dishes, but many people just like it.

Baursaks are served as a separate dish or for tea. In addition, they often put a bowl of honey on the table, in which you can dip donuts before sending them into your mouth.

Yeast dough for baursaks

Composition:

  • wheat flour - 0, 7-0, 8 kg;
  • milk - 0, 2 l;
  • water - 0, 2 l;
  • salt - 5 g;
  • sugar - 5 g;
  • vegetable oil - 50 ml (not counting the consumption of frying);
  • dry yeast - 11 g.

Method of preparation:

  • Heat the water. Pour sugar and yeast into it, stir it. After 10-15 minutes, the cap will cover the water. This means that the yeast has begun to work and you can proceed to the next stage of dough preparation.
  • Pour the water with yeast into a bowl, mix it with warm water and salt.
  • Sift flour.
  • Add 2 cups of flour to other products, stir well.
  • Add the butter, stir the dough with it.
  • Add the flour in parts, knead the dough. It should be rather dense, but at the same time soft and pliable. Flour can take a little less or a little more - a lot depends on how much gluten in it.
  • Cover the dough with a towel and leave for an hour in a warm place so that it rises.

The rising dough is divided into several parts, rolled into layers about 1 cm thick, diamonds or other figures cut out of them, dipped into boiling oil and fried until the baursaks are golden on all sides. During frying, they will increase, become lush.

Baursack Pastry Without Yeast

Composition:

  • flour - 0, 7 kg;
  • chicken egg - 6 pcs .;
  • butter - 40 g;
  • baking powder for dough - 5 g;
  • sugar - 10-20 g.

Method of preparation:

  • Break eggs into a bowl. Dissolve sugar in them, pound.
  • Melt the butter in a water bath, pour to the eggs. Whisk the resulting mass with a whisk.
  • Mix sifted flour with baking powder.
  • Gradually add flour to the egg mass, knead the elastic dough.
  • Cover the dough with cling film, leave for 20-30 minutes.
  • Divide the dough into 2-3 pieces. Roll each piece into a sausage with a diameter of about 2 cm. Cut into pieces-circles about 1 cm thick.

Now you can fry these pieces or balls formed from them. Served such baursaks with honey.

Curd dough on baursaks

Composition:

  • cottage cheese - 0, 4 kg;
  • sour cream - 120 ml;
  • chicken egg - 3 pcs .;
  • flour - 0, 25-0, 3 kg;
  • salt - a pinch;
  • soda - a large pinch;
  • sugar - 80 g.

Method of preparation:

  • Curd the cottage cheese through a sieve so that it acquires a more delicate texture, without lumps. Combine it with sour cream. Add soda. Stir well.
  • Separately whip eggs with sugar and salt.
  • Connect the curd mass with the egg. Stir until the composition is completely uniform.
  • While pouring the sifted flour, knead the dough.
  • Form a sausage from dough, like for making cheesecakes, but of smaller diameter.
  • When cutting pieces of dough from it, form balls of them and dip them into boiling oil.

Fried baursaks are spread on a napkin so that it absorbs excess fat. Products made from dough prepared according to this recipe are sweet, they are perfect for tea, children like it.

Dough for bursaks on kefir

Composition:

  • kefir - 0, 2 l;
  • flour - 0, 3-0, 35 kg;
  • chicken egg - 2 pcs .;
  • sugar - 80 g;
  • salt - a pinch;
  • soda - 3 g.

Method of preparation:

  • Remove the kefir from the refrigerator in advance so that it is not cold.
  • Add soda to fermented milk drink. Stir.
  • Separate the eggs with salt and sugar, add kefir to them. Whisk with a whisk.
  • Sift flour, add it to other ingredients. Pour the flour is not all at once, but in portions. Then it will be easier to stir the dough, not allowing the formation of lumps, and it will be immediately visible when it has reached the optimum consistency.
  • Allow the prepared dough to rest for 20-30 minutes, covering it with cling film.

Form small balls or diamonds from dough, fry them in a large amount of boiling oil.

Baursaks - analogue to our usual donuts. They are fried in Tatarstan, Kazakhstan, Bashkiria. They can be sweet and salty, serve as a dessert or main course, served instead of bread. Taste, of course, will depend on the test.

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