Step 1: Prepare the dough for baursaks.

Dough preparation almost always begins with the preparation of yeast. And they need to be diluted in a warm liquid with an activator. We will take milk or kefir as a liquid, and sugar acts as an activator. We heat the milk, avoiding boiling and burning, then pour the yeast into it and stir so that they dissolve. Add sugar, mix again and leave them to ferment for 15 minutes. While we are waiting, we need to sift the flour - so the baursaks will turn out to be lighter and more magnificent. Dilute salt in a glass of water and stir to dissolve. Break the egg into a bowl with flour and add the yeast mass. Knead not very steep dough, add salt water and a spoon vegetable oil. Now it remains only to mix the dough thoroughly and leave it in a warm place without drafts for half an hour. It is better to cover the bowl with a clean towel. After half an hour, check the dough, it will increase in size. You need to crush it a little and leave it to reach for another couple of hours.

Step 2: Cooking baursaki in Kazakh.

When the dough has risen, transfer the bowl to the table. We divide the lump into many small balls, which are our "raw" baursaks. When all the lumps are separated, leave them for another 20 minutes. Pour vegetable oil into the pan, not sparing the baursaks to float freely in it. We turn on the stove and heat the pan, and then put the baursaks into it. Fry them on all sides, until golden brown. We take out the finished baursaks with a slotted spoon to let the excess oil drain, and then put it on a dish.

Step 3: We serve ready-made baursaks in Kazakh.

Baursaks should be eaten warm, although they are good when they are cold. They can also be served as an addition to soups or meat dishes, as bread. And if you like sweets, you can pour them with honey or sprinkle with powdered sugar, and serve with tea, coffee or milk. But even without additives, baursaks are very tasty and do not get stale for a long time. This dish expresses hospitality, similar to our bread and salt, so it is great for welcoming guests. Bon Appetit!

Instead of milk, you can knead the dough on sour cream or kefir. Such baursaks are very tender and soft.

Baursaks do not have to be round. Try making them triangular or quadrangular.

On the hastily Baursaks are cooked like this - a sausage is rolled from the dough, pieces are pinched off and thrown into boiling oil.

You can fry baursaks not only in oil, but also in fat, and in their mixture.

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

The Mongols and Kazakhs believe that the invention of the Bursaks belongs to their people, so they explain the origin of the name of this pastry in different ways. The first believe that baursaks were the result of the merger of two Mongolian words "boor" and "tsog", which literally translate as "hot ball" (most often, baursaks look like round donuts).

The Kazakhs believe that the name comes from the Kazakh word "baurym", which they call a native person, since it is customary to share this bread only with the closest and dearest people.

Baursaks are prepared from different test and different shapes. They may or may not be sweet. There were several main varieties of this pastry:

• shea baursaks are crumbly and sweet with a taste reminiscent of candy;
• baursaki tush - festive bread served with honey and grapes;
• sour baursaks, their basis sour dough;
• baursaks-barmak - these are the same shi baursaks, but in a shape resembling a bent finger;
• flat baursaks are cooked like shi baursaks, but the dough is rolled out and cut into 2 by 3 cm pieces;
• road baursaks were fried on the way from pre-prepared dough;
• woven baursaks, for which the dough was woven and fried in this form.

Recipe for real Kazakh baursaks at home

The recipe for real Kazakh baursaks also involves the use of real Kazakh products: mare's milk and ayran for dough, as well as mutton fat for frying.

Of course, housewives who do not live in Kazakhstan can replace mare's milk with cow's milk, ayran with curdled milk, and mutton fat with vegetable oil. Yes, these will no longer be real Kazakh baursaks, but keeping the proportions and the rest of the ingredients will make the pastries as similar as possible.

Progress:

1. Dilute yeast in warm milk;
2. Pour soda into ayran, mix and wait 1-2 minutes for the reaction to take place.
3. Then mix milk and ayran, 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 fits, mix it well and put it still to come up;
5. After another 1-1.5, knead the dough again, roll it into a layer 1 cm thick and cut out very small circles. To cope with this will help, for example, a glass;
6. Let the circles come up for 10 minutes, and then fry in boiling lamb fat. During frying, the circles will increase in volume and become like balls. Put the finished baursaks on a paper towel to absorb excess fat.

Recipe for balloons with cottage cheese in Kazakh

Tender and airy balls filled with cottage cheese, melting in your mouth, due to the fact that the cottage cheese is not mixed with sugar, but with powdered sugar. This saves the filling from the unpleasant crunch of sugar grains on the teeth.

To prepare such baursaks, you need the following ingredients:

• 170 ml of milk;
• 10 g dry fast acting yeast;
• 1 egg;
• 70 g butter;
• 3 g of table salt;
• 20 g of granulated sugar;
• 350-400 g of cottage cheese;
• 80 g powdered sugar(30 g for the filling and the rest for sprinkling);
• 250 ml vegetable oil for frying.

Cooking time including kneading time yeast dough will be about 3 hours.

Calorie content of 100 grams of baursaks with cottage cheese is 272.9 kilocalories.

Stages of preparation of air baursaks 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 milk, where yeast has already begun to work, pour melted butter, a little beaten egg, salt. Mix everything well, making the mass homogeneous;
3. Then sift the flour to the liquid ingredients and knead a soft pliable dough. Put it in heat for an hour and a half. During this time, it will become three times more in volume. It is necessary, as they say, to knead it well and leave it to approach the same amount;
4. For the filling, you just need to mix and knead the cottage cheese and powdered sugar with a fork;
5. When the dough is ready, you need to tear off pieces the size of Walnut. Knead each piece with your hands into a cake, put the filling in the center, and pinch the edges, forming a ball;
6. Fry the formed donuts in hot oil and sprinkle with powdered sugar.

Sweet baursaks on kefir

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

For this sweet pastry you will need:

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

This sweet pastries it cooks quite quickly, in comparison with previous recipes - 40-50 minutes.

Calorie content of Kazakh bread on kefir - 246.7 kcal / 100 g.

Kazakh recipe for sweet baursaks step by step:

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

1. In no case should the dough be steep, it should not be kneaded for a long time, so as soon as it stops sticking to your hands, you can set it aside;
2. Pour 1 tablespoon of water into warm (in no case hot) oil, so it will not foam;
3. As soon as the pieces of dough are in hot oil, the cauldron (or brazier) must be covered with a lid and make the fire stronger. And when they double in size, remove the lid and turn off the gas. Then fry on all sides until caramel color in an open brazier.

Bon Appetit!

Baursak is one of the varieties traditional bread among the Turkic peoples, it looks like square or round donuts, which are fried in oil. The ingredients of the dough may differ depending on which people the recipe belongs to.

You can cook baursaks from unleavened or yeast dough. There are options for cottage cheese donuts. Baursaks are served both for tea, and for everyday meals, and as a festive independent dish. All kinds of honey syrups can also be served with them. The history of the origin of this dish is connected with the nomadic way of life that the Turkic peoples had. In such conditions, the preparation of bread should have been distinguished by speed and ease, and also difficult marching conditions were taken into account.

The easiest method, it turned out, was to knead the sour dough and fry it in pieces in lard. In addition to the fact that the bread turned out to be very satisfying, but also thanks to the oil film that covered the entire piece, it remained soft inside for a long time.

Modern baursaks are cooked in a cauldron, in a frying pan or deep-fried. Among the Turkic peoples, practically none traditional holiday You can't go wrong with these delicious donuts.

Baursaki on kefir without yeast - recipe number 1

• Vegetable oil
• Two tablespoons of sugar
• 800 grams of flour
• One tablespoon of vegetable oil
• One teaspoon of soda
• 500 milligrams of kefir
• One egg.

Cooking

Now we will tell you how to cook baursaks on kefir. So, pour into a bowl homemade kefir, add salt, sugar, pour in vegetable oil, break the egg and mix everything until smooth. Then add a little soda and lightly beat our composition. After that, gradually add the sifted flour and knead a smooth homogeneous dough. Now we shift it to the table for 15 minutes, leave it to rest. Then we divide it into two equal parts, roll a small roller from each and cut into identical pieces. We form a ball from each piece with our hands and fry until golden brown over moderate heat in boiling oil, turning over periodically. Then we carefully shift the baursaks onto a paper towel so that the excess oil is removed, and only after that it should be served.

Recipe for baursaks on kefir - recipe number 2

For cooking, we need the following ingredients:

• Vegetable oil for frying
• Two kilograms of wheat flour
• You can use sesame seeds if you wish.
• 150 milligrams boiled water
• pinch of baking soda
• 30 grams of margarine
• pinch of sugar
• A pinch of salt
• Cinnamon as desired
• One liter of milk
• One liter of kefir.

Cooking

Let's get acquainted with one more way how to cook baursaks on kefir. It turns out that it’s easier than ever to do this - you only need half an hour of free time and desire. So, pour a liter of kefir into a saucepan, pour the same amount of milk, add a pinch of sugar and salt. We mix everything well, heat the mass slightly so that the crystals are completely dissolved. Boil half a glass of water separately, add a piece of margarine, melt it and add a pinch of baking soda. All this is thoroughly mixed. Now we knead vigorously plastic dough, add sesame seeds or cinnamon if desired, cover it all and leave to stand for 15 minutes. After that, we form small balls and fry them until golden in in large numbers vegetable oil.

Kazakh baursaks on kefir - recipe number 3

To prepare Kazakh baursaks, we need the following ingredients:

• Vegetable oil for frying
• Vanillin to taste
• 2.5 kilograms of wheat flour
• 50 grams of butter
• 150 milligrams of water
• 10 grams of granulated sugar
• 60 grams of salt
• One liter of kefir
• One liter of state milk.

Cooking

In order to prepare the dough for baursaks, mix milk with kefir in a deep bowl, add salt and sugar (the amount is indicated in the recipe). Pour water into another ladle, bring it to a boil, add 30 grams of butter and add a pinch of baking soda. We mix everything thoroughly. Now gradually add all the flour and knead a homogeneous stiff dough: not soft, but not hard either. Next, cover it with a towel and leave it to stand warm for 30 minutes.

Then we roll out the dough that has come up into a layer with an approximate thickness of three centimeters, cut out the same rhombuses from it and fry them until golden brown in a large amount of oil. After that, we transfer them carefully to a paper towel and blot lightly to get rid of excess oil. Well, that's all, we got a lot of soft, lush and tasty baursaks on kefir.

Baursaki - recipe number 4

• 15 grams of salt
• 200 grams of vegetable oil
• 30 grams of melted butter
• 150 milligrams milk
• 50 grams of sugar
• 10 chicken eggs
• One kilo of flour
• pinch of soda

Cooking

First of all, chicken eggs should be broken into a suitable container, pour milk into it, add yeast, butter, sugar and salt. You can not put a shiver, it does not play a special role.

When all the ingredients are in place, mix everything well until the sugar and other ingredients are completely dissolved in the mass. In a homogeneous resulting mixture, pour flour in small portions, stirring all the time so that lumps do not form.

Pinch off a small piece from the dough and roll it into a sausage, then cut it into small pieces.

In boiling oil, it is necessary to fry the resulting pieces until a golden crust is formed.

When the baursak is ready, you should put it in a colander and let the oil drain, and let it dry a little. Until the baursak has dried up, you can sprinkle it with powdered sugar.

Delicious baursaks - recipe number 5

To prepare this dish, we need the following ingredients:

• Vegetable little for frying
• Two tablespoons of mayonnaise
• 50 grams of butter
• Two chicken eggs(large, preferably homemade)
• 1.5 teaspoons salt
• One teaspoon of granulated sugar
• One kilogram of wheat flour
• Two glasses of milk

Cooking

First of all, warm up to room temperature. Pour a little milk into a small cup and dilute granulated sugar in it.

Now you need to sift the flour into a deep cup and then mix it with salt. When sifting flour, it is saturated with oxygen, which subsequently makes the dough more puffy and fluffy.
In the warm remaining milk, beat the eggs and stir thoroughly. We also add a couple of tablespoons of mayonnaise to make the dough more crumbly with it. Mix everything thoroughly.

butter and let it cool down a bit. After we add it to the total mass, we also add the milk mixture prepared in advance there, and knead the dough for baursaki. Add flour as needed. If your dough turns out to be too crumbly, then another egg should be beaten into the dough, it will bind the remaining flour. In the end it should be soft dough, which should be put in a deep cup and covered with a napkin.

After an hour, it will be necessary to lay out the dough on the surface of the table and roll out a layer 1-1.5 centimeters thick from it. After the dough layer is cut into squares or small rectangles.

You can also use a glass with which you can cut baursaks, in which case you will get round baursaks that resemble donuts. You can also roll up a small sausage with a diameter of about one centimeter and cut off small pieces with a knife, although you can cut it off with your hands. Thus, you will get small pieces that will be more crispy after frying than large square or rectangular baursaks. And similar baursaks should be deep-fried, stirring with a slotted spoon.

There is another funny form of baursaks - this is a pigtail, your children will definitely like such pastries.

Heat fat or oil in a deep frying pan. There should be a lot of oil so that the dough floats in it, so that it is fried on all sides. Now that the oil has warmed up well and white smoke has appeared, it's time to lower the prepared dough into the cauldron or frying pan. Fry the baursaks on both sides until a beautiful golden color, fry over medium heat so that the baursaks can fry.

We spread the finished Baurski on a large dish and immediately cover with a napkin so that they do not have time to cool down, since it is customary to serve hot pastries on the table. Although these pastries are excellent when cold, they do not go stale for a long time.

Baursaki in the form of a pigtail

If you are a sweet tooth, then it is better for you to sprinkle hot baursaks with powdered sugar or pour liquid honey before serving. Also, in order to make baking more rich, you can add more sugar and butter during kneading, and a couple more eggs and vanilla sugar will not hurt.

Baursaki from frozen eggs - recipe number 6

Such baursaks are very tasty, they should be served hot, and when frying, some skill will be required. To prepare this dish, we need the following ingredients:

• 300 milligrams vegetable oil for deep frying
• Two glasses of flour
• Two tablespoons of sunflower oil
• Half a teaspoon of soda
• Half a teaspoon of salt
• Ten chicken eggs

Cooking

Lush baursaks are obtained by kneading the dough from vegetable oil, flour and eggs. To obtain main ingredient it is necessary to beat the shell a little on top of the eggs, set them with the beaten end up and place them in the freezer for an hour and a half. Break the eggs into a bowl, add vegetable oil, soda, salt and mix well. Since the hard yolks of frozen eggs, it is best to do this with a potato masher. Gradually adding flour, knead a firm thick dough. Warm up the oil. Separate lumps the size of a thimble from the dough, roll into balls and lower into deep fat. These baursaks increase significantly in size when roasted. Put the finished balls on a napkin so that excess oil drains.

Sweet baursaks - recipe number 7

To prepare this dish, we need the following ingredients:

• 300 milligrams vegetable oil
• One heaping teaspoon of salt
• One tablespoon of sugar
• Two tablespoons of sour cream
• Four chicken eggs
• Two glasses of milk
• 3.5 glasses premium flour.

Cooking

Heat the milk to thirty degrees, add sugar to it. After that, you should also add sour cream, salt and eggs there. All ingredients should be at room temperature. Mix everything thoroughly to get a homogeneous mixture, add the sifted flour gradually. Knead a soft dough, leave for twenty minutes to rest it. It turns out that according to this recipe, elastic, smooth dough for baursaks, this recipe can be changed slightly, for example, add more sugar to make a dessert for us, or replace milk with whey, then the dough will be easier. Divide the resulting dough into 6-8 koloboks, stretching and rolling it to the sides, form bundles and cut into small pieces the size of a medium-sized walnut. Deep-fry our baursaks until rich golden color, stirring all the time.

How to bake soft and fluffy baursaks step by step video recipe

We have also prepared a video for you to fully understand step by step process cooking.

Baursak is a traditional dish of the Turkic peoples. Its very name comes from the Kazakh words "baurmasu" - "striving for unity", "baurlasuga" - "kinship", "baur" - "brother". This is a universal dish that is served as a treat for tea, as well as an analogue plain bread for everyday meals.

This pastry appeared a long time ago, when the peoples led a nomadic lifestyle, because of which they needed to cook food quickly, since there was no good conditions, and delicious.

One of the features of Tatar cuisine

Before starting to describe the recipe for Tatar baursak, first you need to say a few words about what it is. This is a national flour pastry, which is on the tables of several peoples: Tatars, Bashkirs, Kazakhs, Kyrgyz, Mongols, etc.

The main feature of the dish is that it is prepared from unleavened or yeast dough. You can use water, milk or bake baursaks on kefir. The shape of the dish can be rectangular, round or elongated. It is prepared either in a traditional cauldron or deep-fried.

Despite its simplicity, the Tatar dish baursak is an essential treat. holiday table or dastarkhan among the peoples of the East. Also, among different eastern ethnic groups, this pastry is a "participant" in many traditions and rituals:

1. At traditional Bashkir weddings, baursak is one of the main dishes.
2. At the weddings of the Tatar people, the groom's parents bring it along with the main dish as a gift.
3. At a Kazakh wedding, pastries along with coins are thrown into the air, showering the heads of the newlyweds.
4. But in Uzbekistan, baursak is a memorial dish.

Tatar baursak recipe: traditional version

So the recipe is very simple. Beginners can also cook baursak, you just have to carefully monitor the baking process. Having created National dish the Turkic people can surprise the household. In addition, the baursak will come to the rescue when bread suddenly runs out at home.

Before you learn how to cook baursaks, you need to prepare the necessary products:

• flour - 3 cups;
• eggs - 5 pieces;
• soda - a pinch;
• salt - 1/2 tsp;
• sunflower oil- 1.5 l.

Step by step cooking

The Tatar recipe for baursak is as follows:

1. Break the eggs into a bowl and beat thoroughly with a whisk until frothy.
2. After that, flour, salt and soda are sent to the foamed eggs. Everything is mixed so that the appearance of lumps is excluded.
3. The resulting dough should become "cool", no elasticity. Therefore, you need to knead it for 30 minutes, adding flour, until the dough stops sticking to your hands.
4. The prepared dough is removed in a rag bag or simply wrapped in a fabric made of "breathable" materials. Leave for 15 minutes alone.
5. After a while, the dough is laid out on the table. Cut off pieces from it and roll into sausages. Each is divided into several pieces, 2-2.5 cm wide.
6. Next, pour 1.5 liters of oil into a cauldron, thick-walled pan or deep fryer (depending on what the cooking will take place in) and heat it up, but do not bring it to a boil. Just adding 0.5 cup cold water into oil, boil.
7. Now chopped pieces of dough are thrown into the oil and the power of the burner is increased. The container with baursaks is closed with a lid. At this point, you need to be vigilant: monitor the condition of the pieces of dough - as soon as they double in size, the fire must be reduced to a minimum or the cauldron removed from it completely.
8. Baursaki should be stirred with a wooden spoon for a couple more minutes. Evidence that the pastry is ready will be their golden color, and the pieces will float to the surface.
9. The prepared donuts are poured into a colander so that the oil is completely glassed.
10. Cooked baursaks can be served in their original form or, sprinkled with powdered sugar, turn them into a treat for tea.

Baursaki with cottage cheese

Fans of baking with cottage cheese will appreciate the Tatar dish with this ingredient. And how to bake Tatar baursaks using cottage cheese, we will tell further.

The preparation of this delicious dish involves a certain set of products:

• cottage cheese - 0.4 kg;
• flour - 600 g;
• eggs - 3 pieces;
• sour cream (20%) - 4 tbsp. l.;
• soda and salt - 1/2 tsp each;
• sugar - 3 tbsp. l.;
• vegetable oil - 0.5 liters.

Cooking steps:

1. In a deep bowl, mix sour cream, sugar, salt and soda.
2. Eggs are added to the resulting mixture and mixed until smooth.
3. The next step is to add curd. Mix the ingredients again.
4. Finally, flour is added and gradually mixed until the dough becomes elastic, from which it will be easy to roll sausages.
5. Pieces of future baursaks are cut from rolled sausages.
6. Further, the process is the same as in the previous recipe: fry the pieces in a large amount of oil until golden brown.
7. Ready "donuts" are put in a colander and allowed to drain the oil. After, the dish can be eaten.

Recipe for kefir

Baursaki on kefir can be prepared in several ways. Let's imagine one of them - "Kazakh recipe".

To prepare, pre-prepare the ingredients:

• milk and kefir - 1 liter each;
• flour - 2.5 kg;
• water - 200 ml;
• sugar - 10 g;
• salt - 2 tbsp. l.;
• butter - 50 g;
• vanillin - to taste;
• sunflower oil - 1 liter.

Cooking is carried out as follows:

1. Milk and kefir are taken in equal proportions and mixed in a deep container.
2. Sprinkle with salt and sugar in the full specified volume.
3. They put water on the stove to boil, and as soon as the process is active, add 30 grams of butter and soda. Everything is mixed and removed from the fire. Cool and add to the milk-kefir mixture.
4. Yeast is dissolved in water and added to the total mixture.
5. Flour is gradually sprinkled into the whole consistency, mixed until the dough acquires a viscous, but not "cool" consistency.
6. The dough is covered and removed for half an hour "to approach".
7. After that, pieces are torn off from the dough, rolled into "sausages" and cut into pieces, 2.5-3 cm wide. Fry in oil, let the oil drain and serve.

In the process of cooking baursaks on kefir, you can add various confectionery spices that will give a pleasant flavor. ready meal. The most popular is cinnamon, but you need to be careful with it - excess amount spices will add bitterness to pastries.

What ingredients are used to prepare the dish

Tatar baursak recipe in classic version provides a small number of components: flour, eggs, soda, salt and sugar.

A variety of dishes can be given with the help of additional ingredients: milk, kefir, cottage cheese, confectionery spices: vanillin and cinnamon.

You can add a sweet addition with sugar syrup, powdered sugar, cocoa powder, jam, condensed milk and other products that are already used for cooked food.

Record figures

On April 20, 2014, a huge real baursak was baked in Ufa on Yulaev Square, the weight of which turned out to be 179 kg. It took a considerable supply of ingredients to prepare it: 1006 eggs, 25 kg of granulated sugar, 70 kg of flour and 50 kg of real Bashkir honey.

September 7, 2014 in Almaty on Mother's Day a Guinness world record was set: 856 kg were baked Tatar dish. This record was recorded during the culinary competition, in which daughters-in-law competed with mothers-in-law.

Conclusion

Baursaki - simple, but tasty dish eastern peoples. Its preparation not only diversifies daily menu, but will also be a good treat for guests or home tea drinking. Sweet lovers can complement the Tatar "donuts" with jam, jam, syrups.

National dishes of the peoples of the East are an interesting addition to traditional Russian cuisine.

Baursaki - This is a Kazakh dish. They are somewhat reminiscent of our donuts. Their prescription composition is different, it all depends on the well-being of the family. If the family is prosperous, then milk and margarine are added to the dough. And in poorer families they cook baursaks on the water.

This dish belongs to products made from yeast dough and, in principle, does not require special time costs. And if you knead the dough not by hand, but in a bread machine, then the time you need to devote to the dough is reduced, and the concern about heat control disappears.

My husband introduced me to this dish. He grew up in Kazakhstan, and it brings him nostalgic times. When he asked me to cook them, I was a little puzzled, because. Until that time, I did not even suspect the existence of baursaks. But what to do, I had to start looking for a recipe that could slightly resemble real baursaks. Frankly, I had to try more than one recipe until Slavik said that this dough was suitable. This is how baursaks with this recipe have become entrenched in our house.

original products.

Our dish has the following composition: milk, yeast, margarine, sunflower oil, sugar, salt.

Prescription composition.

Step-by-step cooking with a photo of baursaki.

1. Preparation of yeast from a photo.

Before we start kneading the dough, we need to activate the yeast. To do this, you need to take 0.5 cups of milk (from the norm), slightly warm it up so that it is warm, but in no case hot, otherwise the yeast will simply boil.

In warm milk, add 1 tablespoon of sugar (from the norm) and add dry yeast. I use a yeast called fast cook. These yeasts have proven themselves well, so I have absolutely no worries about them letting me down. When buying yeast, look at the expiration date, but it would be better if it was made in the year you bought it. Otherwise, if the expiration date is coming to an end, they simply will not work for you - verified from personal experience.

All the ingredients are added, it remains to mix them, cover with a napkin and put in a warm place. It can be a battery or any heating device.

Please note that if the battery is very hot, then it is better to lay a fabric folded in several layers between it and the glass. After all, on a hot surface, yeast can immediately boil.

Leave them for 15 minutes, let the hat rise.

2. Put all the ingredients in a container.

While the yeast is coming up, let's turn to other products. Before putting the milk into the bowl, I warm it slightly in microwave oven at a temperature of 800 units, literally one division (1 minute). Periodically check the milk for heating. We need warm milk, not hot.

The milk is warmed up, pour it into the bowl, pour the remaining sugar (1 tablespoon). To this mixture add 2 tbsp. tablespoons of softened margarine and mix lightly.

After 15 minutes, our yeast came up. They should look like this. Add them to the milk mixture. You don't need to mix.

In the final step, we need to add the sifted flour to the mixture. I sift the flour through a strainer directly into the bowl. When the entire norm is covered, we level the mound and add salt. We put the container in the bread machine. Set the dough mode. We turn it on and wait for the bun to be formed.

If you do not have a bread machine, then the kneading process can be done in a bowl. On the advice of experienced housewives, you need to knead the dough at least 200 times. When I used to knead the dough by hand, the figure - 200 scared me, but when I tried kneading 200 times, it turned out that it was simple and easy. At the end of the batch, add 2 tbsp. tablespoons of vegetable oil. As a result, the dough should absorb all the oil. When the batch is finished, cover the container with a towel, put it in a warm place, and let it rise for 40 minutes.

After the time has elapsed, punch down the dough and again leave it for 40 minutes to rise.

The bread maker formed a lump, but did not finish the kneading cycle, just at this moment you need to add sunflower oil. I pour it in 4 stages, 1 teaspoon each. Each time you need to wait until the oil is completely absorbed before adding a new batch.

At the end of the kneading, our kolobok looks like this (it is in the middle in the photo). We leave it in the bread machine, it continues the process of lifting. But after 40 minutes I take the bowl out of the bread machine, punch down the dough and put it back - let the bread machine finish its cycle.

The dough came up, I knead a little again, take out part of the dough, tear it off, put it on a wooden board and proceed to the formation of baursaks.

I lightly dust a piece of dough with flour and form a sausage. There is no need to knead the dough, because. it can be very compacted and baursaks may not be baked. While pulling the sausage with my fingers, I pinch the dough so that extra bubbles come out and there are no voids.

We put the finished tape on the board and cut into slices the size of a small apple. Once the pieces are cut, roll them into balls and set aside.

We take a new portion of the dough, tear it off the main mass and do the previous process again.

My board holds two servings of dough, so I cover the remaining dough in the bowl with a towel and set aside. If it fits, then no big deal.

For deep-frying, I use a cauldron with a diameter of 22 cm. I pour 3 cups of sunflower oil into it, you need to make sure that the oil rises from the bottom by 3 cm. Then our baursaks will float freely in it. It is not worth pouring a lot of oil, because. from this all the same there is no use, and we have nothing to waste oil.

We put the cauldron with sunflower oil on gas, turn it on at full power and wait until it gets very hot. This process took me 5 minutes.

If the oil does not heat up well, then the baursaks will not be baked.

The oil in the cauldron has warmed up, the baursaks must be taken carefully down (from the board), because they came up a little and became very tender. We try not to squeeze them too hard so as not to break the round shape.

Lay the donuts one by one. Be very careful not to burn yourself with hot oil. So that the oil does not splatter when lowering the baursaks, I put them in a cauldron on top of each other, and then lightly spread them with a fork. Up to 8 pieces are placed in my cauldron, it is not necessary to compact them strongly, because. they will increase in volume, and they need to float freely on the surface. As soon as all the baursaks are put in the cauldron, reduce the heat to a little above medium and continue to fry until brown.

With the right kneaded dough, the baursaks will turn from side to side during baking, thereby controlling the flow process. If they do not turn over, then you must control this process yourself.

How do I do in such cases? I turn the donut over, not fried side down, and lightly press it with a fork to the bottom, thereby it will not scroll. Just don't focus too much on one donut, because others are waiting for this process. Let the barrel brown slightly - this will be enough.

As soon as the baursaks begin to acquire dark Brown color it's time to get them. I take them out with a spoon with holes. This spoon is convenient in that the oil flows through it, and the donut sits tightly on it.

We put a batch of ready-made donuts on a covered plate (paper towel) - let the excess oil be absorbed. And then we lay a new portion of semi-finished products.

From this amount of dough, I got 38 pieces, baursaks.

Have you forgotten about the dough that was left in the container? While a new batch of goodies is being fried, we take out the rest of the dough and form the rest of the donuts from it.

Once all the donuts are fried. Turn off the gas and leave the sunflower oil in the cauldron - let it cool. Pour the cooled butter into a jar, cover with a lid and put in the refrigerator. It can then be used one more time (no more) when baking pancakes or brushwood.

So we finished frying baursaks. It is better to let them cool completely, then their internal structure will be elastic and porous. But in our family, it is not always possible for baursaks to cool down, because Slavik constantly controls the process of receiving a new batch and eats them with milk with pleasure.

Baursaks can be served by watering them with condensed milk.

Sweet pastry is ready! It's time to invite everyone to the table.

Delicious baursaks are ready!

Bon Appetit!