How to cook baursaki at home. Recipes of real Kazakh and Tatar baursaki. How to cook delicious baursaki dough. Home baursaki on kefir

Baursaki are pieces of fresh or yeast dough, deep -fried. By the method of preparing baursaki, our donuts resemble. Baursaki are represented in national cuisine with a whole group of Turkic peoples. They are prepared in Kazakhstan, Tatarstan, Bashkiria, Buryatia and even in Mongolia.   Recipes for cooking, as well as feeding methods in different regions differ from each other, albeit slightly. For example, in Tatarstan only sweet baursaks are prepared, and for Kazakhs and Bashkirs this is a real replacement of bread. In almost all regions, Baursaki are a mandatory dish of the festive table.

How to cook baursaki - basic rules

• For the manufacture of baursaks, you can use fresh, yeast, kefir or cottage cheese dough.
• Traditionally, real baursaks are fried in a large cauldron, but at home you can use a pan, stew or a multicooker bowl for these purposes for these purposes.
• Fry products on both sides in large amounts of well -heated refined sunflower oil. The oils need to be poured so much that pieces of dough are not reached to the bottom.
• Do not put in the oil a lot of blanks from the dough, baursaki should be fried at a distance from each other.
• Finished products must be placed on paper towels so that excess fat is absorbed.
• Be sure to cool the baursaki before serving.
• Sweet baursaki can be sprinkled with powdered sugar or poured with syrup.

Baursaki - photo

How to cook baursaki - recipes

Kazakh Baursaki

In Kazakhstan, no national holiday is complete without Baursaks. The cooking process will take time, especially if you do them for the first time. But the result will surely please.

You will need products:

• 500 g of wheat flour.
• 300 ml of milk.
• 1 tbsp. spoon of melted butter.
• 20 g of high -speed dry yeast.
• 1 tbsp. Sugar spoon.
• 1 teaspoon of salt.
• 1 egg.
• 50 ml of boiling water.
• Refined sunflower oil for frying - by need.

We start work:

1. Dissolve sugar and salt in boiling water, cool.
2. Suffle the egg with a whisk to a light foam.
3. In warm milk, add yeast, add oil and egg, as well as water with sugar and salt. Mix a whisk or a fork.
4. Pour the flour gradually, interfering it first with a whisk, and then with your hands. The finished dough can be sticky. To make it convenient to work with him, your hands can be greased with oil.
5. Knead the dough for 7-10 minutes. After leaving him to come, it will take 1.5 hours.
6. When the time comes, grease your hands again with oil and knead the dough that has come. Divide it equally into two parts, transfer one to the other dishes. Cover both containers and put on the second rise another 30-40 minutes.
7. Roll one half of the dough into a thick layer. Squeeze the circles with a glass and transfer them to the board, leave to come for a short while.
8. We roll the second half of the dough in the same way as the first. Then we cut into rectangles, it is convenient to do this with a knife for pizza. We also leave the rectangles for proofing.
9. In Kazan, we hot oil. We lower the dough circles into it 2-3 at a time and fry until cooked.

Baursaki on kefir - Fast recipe without yeast

If there is no time for a long fuss with the dough, but I really want to enjoy baursaki, this recipe will come to the rescue.

For the test, you will need the following products:

• 500 ml of kefir.
• 600 g of flour.
• 1 egg.
• 2-3 tbsp. tablespoons of sugar
• 1 tbsp. spoon of vegetable oil.
• 1 teaspoon with a hill of baking powder for the dough.
• 0.5 teaspoons of salt.
• Refined vegetable oil for frying - by need.

First, prepare the dough:

1. In a bowl, combine kefir, 1 tablespoon of oil, egg, sugar and salt. Mix well with a whisk so that the mass becomes homogeneous.
2. Combine the flour with baking powder and sift into a separate bowl. In parts we introduce flour into kefir, kneading the dough. It can stick a little to your hands, but you should not add excess flour, just grease your hands with oil.
3. We knead the dough and be sure to relax for a while.
4. Divide the dough into two pieces, roll them with our hands into rollers and cut them into pieces. The thicker the roller, the more and more magnificent the finished baursaki will turn out.
5. In Kazan, heat the oil to a boiling state. We put pieces of dough in it and fry until they become golden.

Tatar Baursak

Unlike Kazakh, the Tatar Baursak is a dessert.  Sugar is not added to the dough, therefore, to make the products sweet, they are watered with syrup or sprinkled with powdered sugar.

Prepare products for the test:

• 3 glasses of flour.
• 5 eggs.
• 1 pinch of salt.
• 1/4 teaspoon of soda.
• Vegetable oil for frying - by need.

For syrup:

• 0.5 cups of water.
• 0.5 cups of sugar.

We begin to cook:

1. In a large bowl, we will give the eggs a manual whisk. Add soda and salt.
2. Little by little we introduce flour, starting the dough. Clean it well, the dough should be cool and elastic as dumpling. We wrap the dough in the film and leave to rest for a while.
3. We cut off a little from the dough, we will form a sausage with our hands. We cut it across the pieces and give each piece an elongated oval shape.
4. In a suitable pan, heat the oil and lower the dough blanks into it. They will immediately begin to increase in volume, so it is better to fry in small batches. As soon as the dough is browned, we will lay it on a sieve to glass oil. Fry the rest of the pieces in the same way.
5. In a small saucepan, combine sugar and water. After boiling, we will boil for several minutes. Pour the cooled baursaki with the syrup obtained by the syrup.

Tatar Baursak, Honey Recipe

To pamper yourself with a sweet Tatar baursak, you can cook it from a butter and pour it with honey.

Necessary products:

• 700 g of flour.
• 6 eggs.
• 50 g of butter.
• 2 teaspoons of sugar.
• 1 cup of honey.
• Vegetable oil for frying - by need.

We begin to cook:

1. We break the eggs into a large bowl, pour sugar and add softened oil. With the help of a blender, we’ll give up everything to a homogeneous mass.
2. We sift the flour and add to a bowl of eggs. It is better to introduce flour in parts, it is more convenient to control the consistency of the dough. It should be elastic and not sticky.
3. We tear off the piece from the dough and slide it with our hands in a thin tourniquet with a diameter of 1.5 cm. We cut it to a tourniquet across the pieces.
4. In Kazanka, he heat a lot of oil, transfer pieces of dough into it, fry them to ruddy color.
5. Honey overlaw in the pan and dissolve it on the stove.
6. The cooled baursaki is lowered into honey and mix with a spoon so that they are all evenly covered with it. Then transfer to the dish with a slide.

How to bake baursaki on water

First you need to prepare dough, and then knead the dough for baursaks on its basis.

Prepare products:

• 250 ml of warm water.
• 1 egg.
• 600 g of flour.
• 30 g of pressed yeast.
• 1 tbsp. Sugar spoon.
• 1 teaspoon of salt.
• Vegetable oil - according to the need.

Let's start cooking baursaki:

1. Warm water with a overlap in a bowl and completely solve sugar in it. We turn the yeast there and pour half a glass of flour. Mix with a fork, weave and leave it to approach the dough for about 20 minutes.
2. We shake the egg along with salt and a perelle into dough. Then add 3 tablespoons of oil.
3. We sift the flour and begin to add it a little into the dough, kneading the dough. We knead the dough well, weave and leave it for proofing for 1 hour.
4. We roll the dough and cut into rhombuses or triangles.
5. We hot oil in the pan and in parties fry the baursaki in it on both sides until they are ready.

Baursaki from rye flour

Rye baursaki are prepared on the basis of fruit or vegetable puree. The recipe used apples from apples, but you can take any other, for example, from a pear, carrots, pumpkin.

Necessary products:

• 300 g of apple puree.
• 1 egg.
• 1 cup of wheat flour.
• 2 glasses of rye flour.
• 1 cup of kefir.
• 1 tbsp. Sugar spoon.
• 0.5 teaspoons of soda.
• 50 g of butter.
• 1 pinch of salt.
• Vegetable oil for frying - by need.

How to make baursaki step by step:

1. Put the apple puree into a large bowl. Add an egg, kefir, sugar, salt and soda. Mix everything well with a whisk.
2. Melt the butter and enter into the dough.
3. Sprinkle the flour in small portions, kneading the dough. Klame until it becomes elastic.
4. Roll out the dough into a layer of 1 cm thick, cut rectangles from it.
5. Sign the oil in the saucepan and reduce the fire. Fry rectangles in boiling oil on both sides to a rosy crust.

Baursaki in the bread machine

Modern household appliances can greatly facilitate the life of the hostess, allowing you to cook delicious dishes, making a minimum of effort. The bread maker copes with the preparation of dough for baursaks, you only have to form the baursaki and fry them in late.

For the test, take:

• 500 ml of milk.
• 6 g of dry yeast.
• 45 g of margarine.
• 2 tbsp. tablespoons of sunflower oil.
• 1 teaspoon of salt.
• 700 g of flour.
• Vegetable oil for frying - according to the need.

We start work:

1. To begin with, we activate the yeast. We warm up half a glass of milk to a warm state. Stir in it 1 tablespoon of sugar and pour the yeast. After about 15 minutes, the yeast will begin to bubble.
2. In the bucket, pour the remaining milk, add soft margarine and sugar. Then we carefully shift the yeast from the glass with a spoon.
3. We sift the flour with salt and also fall asleep into the bucket. We put the “yeast bread” program “Dough”. It will take from 1.5 to 2 hours to the knead and the rise. In the middle of the first kneading, it is necessary to pour 2 more tablespoons of oil a little.
4. When the work of the bread makers is finished, get the dough and slightly curl it on the table. Step off the dough a little and slide into the tourniquet with our hands, cut it into pieces. We will form balls from them and leave them another 15 minutes for lifting. In the same way we will prepare balls from the remaining dough.
5. In Kazan, we hot oil over high heat, and then reduce it to medium. In small batches, fry the baursaki, turning them with a fork or a slotted spoon.

Baursaki on mayonnaise

The yeast dough with the addition of mayonnaise is very tasty. Therefore, it is worth trying to make baursaki out of it, even despite the fact that this is not a classic recipe.

Prepare the necessary products:

• 500 ml of milk.
• 2 tbsp. tablespoons of mayonnaise.
• 650 g of flour.
• 2 eggs.
• 1 tbsp. spoon of yeast.
• 1 tbsp. Sugar spoon.
• 1 teaspoon of salt.
• Vegetable oil for deep fruit - according to the need.

Let's start cooking:

1. In warm milk, stir sugar and salt. Pour the yeast and leave 10 minutes.
2. In a separate bowl, slightly like an egg with a fork and mix them with mayonnaise. Invite milk here with yeast.
3. Sprinkling flour, we knead soft, homogeneous dough. Since the dough is yeast, we will cover it with a napkin and set to approach 1 hour.
4. We’ll threaten the rising dough and roll it into a layer with a thickness of 1. 5 cm. We cut it into arbitrary pieces or cut out a mug with a glass.
5. In a suitable wide dish, we hot oil and gently shift a few circles of the dough. We fry them over medium heat, turning a fork, until golden. Similarly, we will prepare all the baursaki.

Bashkir Baursak

Gelled oil is necessarily added to classic Bashkir baursaki.  They are also fried in melted oil with the addition of fatty fat. Already ready -made sweet balls are additionally covered with sugar glaze.

For the test, let's take:

• 620 g of flour.
• 5 eggs.
• 2 tbsp. tablespoons of sugar.
• 60 ml of milk
• 1 tbsp. spoon of ghee.
• 1 pinch of salt.

For deep fruit:

• 500 g of ghee.
• 500 g of fatty fat.

For glaze:

• 225 g of sugar powder.
• 4 tbsp. tablespoons of water.

We begin to do baursaki:

1. In a large bowl, we pour eggs, pour warm milk, add sugar, salt and ghee. Mix everything with a mixer at low speeds.
2. Little by little pour flour, we begin to knead the dough. We will cover it and set aside for 15 minutes.
3. On the table, gather the dough into a lump, then divide into several small parts. We roll each part in sausages and cut into pieces. We will give them an oblong shape.
4. We heat the ghee and fatty fat in a high pan or pan until the bubbles appear on the surface. We begin to fry the baursaki in small batches, turning them in a spoon.
5. Now let's get the cooking of the glaze. We sift the sugar powder into a small saucepan, do water and mix. We warm the mixture over low heat to dissolve the sugar powder.
6. We pour the cooled baursaki with glaze and put them with a slide on a beautiful dish.

Curd baursaki

The dough for this recipe is made without milk or kefir, but with the addition of sour cream and cottage cheese. In the dough, you can also put raisins or finely cut dried apricots.

You will need:

• 420 g of soft cottage cheese 5-9 % fat.
• 3 eggs.
• 2 cups of flour.
• 120 g of sour cream.
• 0.5 teaspoons of soda.
• 1 pinch of salt.
• 5 tbsp. tablespoons of sugar.
• Vegetable oil for frying - by need.

Let's get down to work:

1. We transfer sour cream with sugar, salt and soda into a large bowl. We mix everything with a whisk, achieving complete dissolution of sugar. Do not beat very much, otherwise sour cream can delay.
2. In the sour cream, we’ll use the eggs and put cottage cheese. We’ll open with a fork, and then continue to mix with a whisk.
3. We sift the flour and enter the dough, we kneled everything well. The dough should be assembled in a bun.
4. Roll out the dough with a rolling pin and cut the layer with a knife to arbitrary pieces.
5. In the saucepan, heat the vegetable oil to a boiling state. Then we reduce the fire to medium. We lower the blanks from the dough into the oil and fry them to a rosy color.
6. The cooled baursaki will be transferred with a slide to the dish and sprinkle with icing sugar.

Lush baursaki on milk and yeast

Baursaki prepared on yeast dough is always very magnificent and airy.

Necessary products:

• 0.5 liters of milk.
• 0.5 cups of water.
• 50 g of living yeast.
• 600 g of wheat flour.
• 1 teaspoon of salt.
• Sunflower oil for frying - according to the need.

Let's start cooking:

1. We pour warm milk and water into a large bowl. We open the yeast there and add salt.
2. Sprinkling flour, we kneen the dough with our hands to the consistency of a very thick sour cream. It will stick very much to the hands, this is normal.
3. We cover the bowl and set aside for 1 hour, the dough should double.
4. Pour a handful of flour on the table and shift the dough to it. We knead it with our hands, stretch it into the layer.
5. We cut out the circles with a glass, trying to make no excess test.
6. In a suitable pan, heat the vegetable oil in sufficient quantities. We lower the dough circles into the oil and fry them on two sides until cooked.

Baursaki - video

How to cook lush baursaki with step -by -step baursaki on the video: