Cooking Oriental Donuts
From sunny Kazakhstan
This recipe assumes that you will cook a lot of donuts, so you should either have patience or invite close friends with whom you can then taste the fruits of your skill.
To make baursaks, you need the following ingredients:
- wheat flour - 1.5 kilograms;
- milk - 2 cups (300-350 ml);
- water - in the same quantity with milk;
- dry yeast - 20 grams (2 packs);
- salt - a teaspoon with a small hill;
- sugar - a tablespoon;
- vegetable oil - 3 liters (it is better to buy unrefined);
- lamb fat - 100 grams in butter and 50 grams in dough.
To prepare high-quality baursaks, it is necessary that the mutton fat and milk be fresh. Otherwise, the taste will be spoiled by bitterness, which is formed during prolonged frying of the dough containing animal fats.
First prepare the dough in baursaks. To do this, sift all the prepared flour and pour into a large bowl.There we also add salt, sugar, milk and water, and last we add the yeast. If you want to fully experience the taste of Kazakh baursaks, you should add 50 grams of melted lamb fat to the same place. If you do not like this idea, replace it with 100 milliliters of unrefined sunflower oil.
Knead the dough well, trying not to tear it with your fingers. The resulting mixture should be elastic, but not torn into individual pieces.
When you prepare a dough lump, from which baursaks form in the future, leave it in a warm place for about half an hour. As soon as the material doubles in volume, take it out, re-knead well with your fingers and put it back in the bowl, do not forget to cover it with a clean towel.
After another half hour, when the yeast is fully effective, reach for the dough and roll it into a large flat cake. To do this, you must have a fairly large table. The thickness of the cakes on the Kazakh baursaks should be about 1 centimeter - otherwise they will either turn out to be flat or will blur.
If you are cooking baursaks, the recipe may include the use of a special form for cutting dough into small circles.If desired, it can be replaced with a glass of 100-150 ml, or even cut the cake into square pieces approximately 5 * 5 cm in size. Place the obtained baursaks under a towel and leave for 20-30 minutes so that they rise and form small balls.
At this time, put a cauldron filled with sunflower oil on the fire - in order to experience Kazakh exoticism, you can again add mutton fat to it, although this is not mandatory. As soon as the baursaks increase to the required size and the oil boils, throw them into the cauldron and periodically stir with a slotted spoon so that they evenly fry, acquiring a pleasant golden color.
When your eastern donuts are ready, reach for them and lay them on the prepared parchment. The next batch can be laid without changing the oil - no substances are accumulated in it that could spoil the taste of further baursaks. In the Kazakh villages, quite often, the fat in the cauldron was not changed during the day, preparing such an appetizing dish, not even by families, but by several yards.
Option from Tatars
There is also a Tatar recipe for oriental donuts-baursaks, which differs significantly from the Kazakh.
To use it, you will need the following components:
- vegetable oil - 1.5 liters;
- water is half a glass for butter and half for glaze, the same for dough;
- sugar - 100 grams;
- salt - a few pinches to taste;
- sifted flour - 300-400 grams;
- Chicken eggs of medium size - 5 pieces, or four large.
As you can see, this option involves the manufacture of a small number of baursaks. In addition, it immediately uses the glaze, which turns the dish into an independent dessert that can be eaten without dipping into jam.
To use the Tatar recipe, you need to pour all the eggs into a medium-sized bowl and beat them until a thick, stable foam is formed. To prepare baursaks, add here a half cup of purified water, the specified amount of flour and salt to taste. Now it is necessary to knead the dough well, which by its consistency and physical properties should be similar to the material for ravioli.
Wrap a semi-finished product in a towel that can be tied to speed up the process of bringing to readiness. At this time, put a cauldron with sunflower oil on the fire, and when it starts to warm up, add half a glass of water to it and bring to a boil.
After 20 minutes, reach for the bursaks dough and roll it into a long sausage with a diameter of 1-1.5 centimeters. Cut it into pieces 2.5 inches long and throw it into boiling oil.
Put the baursaks inside, cover the container with a lid and add the temperature. Periodically lift the lid and look at the donuts, as soon as they begin to increase dramatically in volume, remove the lid and turn off the fire. After two minutes, they will acquire the final dimensions and become caramel brown in color.
Spread baursaks on parchment and let the oil drain. At this time, start cooking the glaze - put sugar in a saucepan, pour half a glass of water and boil for 10 minutes. Pour the prepared baursaks with the obtained syrup and serve them on the table. To impress guests, put them on a large platter of a hill - in this form, baursaks are usually served by both Tatars and Kazakhs.