Not everyone knows, but Kazakh, Bashkir and Tatar cuisine also has its own donuts – baursaks. These are small dough pies fried in a cauldron or deep-fried pan. At the same time, they can be sweet or salty, from different types of dough, and even with additives. We share 12 best cooking recipes!
1. Baursaki with milk
The simplest version of yeast baursaks.
You will need: 1 glass of milk, 1 glass of water, 700 g flour, 1 tsp. sugar, 10 g dry yeast, 1 tsp. salt, 1 egg.
Cooking: Dissolve yeast, sugar and salt in warm milk and leave for 15 minutes. Mix the dough with flour and water, knead the dough, and at the end add the egg. Leave it warm for 2 hours, divide it into small pieces and form circles. Leave them for another 20 minutes, and then fry in a large amount of oil.
2. Baursaki on kefir
Another simple recipe.
You will need: 2 cups of kefir, 1 tbsp. sugar, 1 tsp. yeast and soda, 0.5 tsp salt, 1 egg, 2 tbsp. vegetable oil, 750 g flour.
Cooking: Dilute sugar, soda and dry yeast in warm kefir, and leave for 15 minutes. Add the egg, butter and salt, mix and gradually introduce the sifted flour. Leave the dough warm for an hour, roll into small balls, flatten and leave for another 10 minutes. Fry baursaks in oil in parts until golden brown.
3. Yeast-free baursaks
It is not necessary to spend time proofing yeast.
You will need: 1 cup of kefir, 0.5 cups of sugar, 2 eggs, 2 cups of flour, a pinch of salt and soda, 3 tbsp. vegetable oil.
Cooking: Beat eggs with salt and sugar, add kefir and vegetable oil. Then gradually add the sifted flour and knead a soft homogeneous dough. Divide it into small pieces, roll up circles and fry until golden brown in oil.
4. Curd baursaks
Cottage cheese baursaks go well with honey or jam.
You will need: 400 g cottage cheese, 3 eggs, 4 tbsp. sour cream, 0.5 tsp each soda and salt, 3 cups flour, 3 tbsp. Sahara.
Cooking: Mix sugar, salt, soda and sour cream, and add eggs there. Then add cottage cheese, mix again, and gradually add flour. Roll the dough into thin sausages, cut into balls and fry in a large amount of oil until golden.
5. Baursaks on the water
Much easier and cheaper!
You will need: 200 ml water, 1 tbsp. sugar, a pinch of salt, 1 tsp. dry yeast, 350 g flour, 2 tbsp. vegetable oil.
Cooking: Dissolve sugar and yeast in warm water and leave for 15 minutes. Pour in vegetable oil, add salt and gradually introduce the sifted flour. Leave the dough warm for an hour, roll out and cut out small circles. Fry baursaks in vegetable oil like donuts.
6. Baursaki with butter
Literally melt in your mouth!
You will need: 250 ml of milk, 250 ml of water, 50 g of butter, 800 g of flour, 0.5 tbsp. yeast, salt and sugar.
Cooking: Mix flour, yeast, salt and sugar, and add softened butter there. Separately, mix warm water with milk, and combine both masses. Knead a homogeneous dough and leave it warm for 1.5 hours.
Roll out the dough into a layer about 1 cm thick, cut out neat circles and let them lie down a little more. Then fry them in a large amount of oil and put them on paper towels.
7. Baursaki on sour cream
And again, a very quick recipe without yeast.
You will need: 300 g flour, 200 g sour cream, 1 tbsp. cheese, 1 egg, a pinch of salt, 1 tsp. baking powder.
Cooking: Whisk the egg with the baking powder, salt and sugar. Add sour cream there, mix and gradually introduce flour into the dough. Divide the dough into pieces, roll into sausages and cut into balls. Shape them into balls and fry in vegetable oil.
8. Baursaks with onions
Onions give the dough color, taste and aroma.
You will need: 500 g flour, 500 ml kefir, 1 onion, 0.5 tsp each salt and soda.
Cooking: Finely chop the onion, lightly fry until golden and let cool. Put it in kefir with salt, mix and add flour and soda to the dough. Leave it for 20 minutes, roll it into a layer about 10 mm thick, and cut into small circles or diamonds. Fry baursaks in oil until golden brown.
9. Baursaki with cheese
Such baursaks can be used as an excellent addition to soups and main dishes.
You will need: 0.5 cup cream, 0.5 cup water, 1 egg, 1 tsp. salt, 1 tbsp. sugar, 1.5 tsp yeast, 100 g cheese, 2 tbsp. vegetable oil, 300 g flour.
Cooking: Mix hot water, cream, sugar p, yeast and salt. Immediately add the egg there, mix again, and add the grated cheese. Then pour in the sifted flour, knead the elastic dough, and at the very end add the butter.
Leave the dough to stand warm for an hour, divide into parts and form small balls. Leave them for another 10 minutes, and then fry in a large amount of oil.
10. Baursaki on yogurt
For the sake of experiment, you can try sweet yogurts with additives.
You will need: 250 ml yogurt, 2 eggs, 1 tsp. salt and sugar, a pinch of soda, 100 g of 20% sour cream, 12 g of baking powder, 550 g of flour.
Cooking: Beat the eggs with salt and sugar, and add kefir with sour cream to them. Add the sifted flour with baking powder and soda there, and knead a homogeneous dough. Leave it for 20 minutes, roll it into layers and cut into pieces. Fry baursaki in a pan.
11. Baursaki on mayonnaise
Anyone who has ever tried mayonnaise dough knows how soft and tender it turns out.
You will need: 150 ml water, 150 g mayonnaise, 3 tbsp. sugar, 1 tsp salt, 1 tsp yeast, 200 g flour.
Cooking: Dilute salt, soda and yeast in warm water, and immediately add mayonnaise. Stir until smooth, knead the dough with flour and leave for an hour. Roll it into a layer and cut into diamonds or circles, and then fry them in oil.
12. Baursaki with honey
This recipe for baursaks is more common in Tatar cuisine.
You will need: 6 eggs, 30 g butter, a pinch of salt, 2 tsp. sugar, 4 tbsp. honey, 700 g flour.
Cooking: Whisk eggs with sugar and soft butter. Add flour, knead a homogeneous dough and roll it into sausages, and then cut into balls. Fry these pucks in oil and lay them out on paper. Melt the honey on the stove and roll the baursaks in it well.