How to cook real Kazakh baursaks at home

Baursaki is a traditional bread of nomadic peoples. Their way of life made it impossible to cook bread in stationary stone ovens, which is why small pieces of dough, roasted in a cauldron for fat, appeared.

The Mongols and Kazakhs believe that the invention of bursaks belongs to their people, therefore, explain the origin of the name of this baking in different ways. The first believe that the baursaks are the result of the merger of two Mongolian words “boor” and “tsog”, which literally translates as “hot ball” (most often, baursaks have the appearance of round donuts).

The Kazakhs believe that the name comes from the Kazakh word “baurym”, which they call a loved one, since it is customary to share this bread only with the closest and closest people.

Prepare baursaks from different dough and different shapes. They can be sweet or not. There were several main varieties of this baking:

  • shi baursaki crumbly and sweet with a taste reminiscent of candy;
  • baursaki carcasses – festive bread served with honey and grapes;
  • sour baursaks, their basis is sour dough;
  • Baursaks-Barmak – these are the same shi Baursaks, but in the form of a bent finger;
  • flat baursaks are prepared like shi baursaks, but the dough is rolled and cut into 2 to 3 cm slices;
  • road baursaks were fried on the way from pre-cooked dough;
  • woven baursaks, for them the dough is woven and fried in this form.
The recipe of these Kazakh bursakov at home
how приготовить настоящие казахские баурсаки в домашних условиях
Ingredients amount
airana 500 ml
mare’s milk 1,5 glasses
eggs 1 PC.
live pressed baker’s yeast 100 g
Sahara 80-100 g
soda 1 teaspoon
salt 1 teaspoon no slide
flour 1-1.5 kg
melted lamb fat 400 ml
Time for preparing: 240 minutes Calories per 100 grams: 235 Kcal

The recipe of real Kazakh baursaks implies the use of real Kazakh products: mare’s milk and ayran for dough, as well as lamb fat for frying.

Of course, housewives who do not live in Kazakhstan can substitute mare’s milk for cow’s milk, ayran with yogurt, and mutton fat with vegetable oil. Yes, it will not be real Kazakh baursaks, but the observance of proportions and the rest of the ingredients will make pastries as similar as possible..

Working process:

  1. In warm milk, dilute the yeast;
  2. Soda pour into airan, mix and wait 1-2 minutes until the reaction goes.
  3. Then mix milk and airan, add salt, sugar, egg and flour. Knead soft and elastic dough;
  4. Put the dough in heat and after 1-1.5 hours, when it comes, mix it well and put it still to come;
  5. After another 1-1.5, knead the dough again, roll it into a 1 cm thick layer and cut very small circles. A glass can help cope with this;
  6. Let the circles go for about 10 minutes, and then fry in boiling mutton fat. During frying circles will increase in volume and become similar to balls. Put the ready baursaks on a paper towel to absorb excess fat..

The recipe of balloons with cottage cheese in Kazakh

baursaks с творогом

Delicate and balloons filled with cottage cheese, melting in the mouth, due to the fact that the cottage cheese is mixed not with sugar, but with icing sugar. This eliminates the filling of the unpleasant crunch of sugar grains on the teeth..

To prepare such baursaks, the following ingredients are needed:

  • 170 ml of milk;
  • 10 g dry, high-speed yeast;
  • 1 egg;
  • 70 g butter;
  • 3 g of salt;
  • 20 grams of sugar;
  • 350-400 g of cottage cheese;
  • 80 g of powdered sugar (30 g in the filling and the rest for sprinkling);
  • 250 ml of vegetable oil for roasting.

Cooking time, taking into account the time for mixing the yeast dough will be about 3 hours.

Caloric value of 100 grams of bursaks with cottage cheese – 272.9 kilocalories.

The stages of cooking bursaks with cottage cheese in Kazakh:

  1. Dissolve sugar and yeast in warm milk and leave for 10 minutes to start the fermentation process;
  2. In the milk, where the yeast has already begun to work, pour in melted butter, a little beaten egg, salt. Mix well, making the mass homogeneous;
  3. Then sift flour into liquid ingredients and knead soft, supple dough. Put it in heat for an hour and a half. During this time, it will be in volume more than three times. It is necessary, as they say, to knead well and leave to approach as many more;
  4. For the filling you just need to mix and knead cottage cheese and powdered sugar with a fork well;
  5. When the dough is ready, from his hands need to tear off pieces the size of a walnut. Each piece to stretch your hands into a cake, in the center of which put the stuffing, and pinch the edges, forming a ball;
  6. Fry donuts in hot oil and sprinkle with powdered sugar.

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Sweet baursaks on kefir

The two previous bursakov recipes were leaps and bounds. But not always and not everyone has the time and desire to mess with yeast dough for so long. In such cases, you can use the recipe for sweet baursak on yogurt..

For this sweet pastry you will need:

  • 500 ml of kefir;
  • 1 egg;
  • 90 g sugar;
  • 15 ml of vegetable oil;
  • 10 g of baking powder (or soda);
  • 550 g of flour;
  • 300 ml of vegetable oil or fat for roasting.

This sweet pastry is prepared quite quickly, compared to previous recipes – 40-50 minutes.

Caloric value of Kazakh bread on kefir – 246.7 kcal / 100 g.

Kazakh recipe for sweet baursaks step by step:

  1. In a separate bowl, beat the egg with sugar;
  2. In kefir, dissolve the baking powder or soda, wait for the reaction to start, and then pour in the beaten egg and vegetable oil, mix everything well; to mix тесто
  3. For liquid ingredients, sift the flour in small portions and knead a very soft dough, which is practically not sticky to the hands; knead тесто
  4. To form baursaks. For example, rolling the dough into a harness, cutting it into small pieces and rounded each with your hands; to make баурсаки
  5. Fry the balls in hot boiling oil and serve with powdered sugar, honey or syrup. fry

Culinary Tips

The surface of these baursaks is smooth and even, but it often happens that during frying they become covered with ugly cracks. To avoid this, the following tricks will help:

  1. In no case should the dough be steep, it can not be kneaded for a long time, so as soon as it no longer sticks to your hands, you can set it aside in peace;
  2. In warm (in no case hot) oil, you need to pour in 1 tablespoon of water, so it will not foam;
  3. As soon as the dough pieces are in hot oil, the cauldron (or roaster) should be covered with a lid and the fire should be made stronger. And when they doubled, remove the cover and reduce the gas. Next already fry from all sides to caramel color in an open roasting pan.

Enjoy your meal!

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