Traditional Kazakh Baursak Recipe: A Step-by-Step Guide

Ingredients

4 cups of Flour
1 tablespoon of Sugar
1 teaspoon of Salt
1 tablespoon of Yeast
1 cup of Milk (warm)
2 Eggs
1/2 cup of Water (warm)
1/2 cup of Butter (melted)
Oil for deep frying

Steps and instructions

In a large bowl, combine the flour, sugar, salt, and yeast.
In a separate bowl, mix together the warm milk, eggs, and warm water.
Gradually add the wet ingredients to the dry, mixing until a dough forms.
Cover the bowl with a cloth and let the dough rise in a warm place for about 1 hour, or until it doubles in size.
When the dough has risen, punch it down and roll it out on a floured surface to about 1/2-inch thickness.
Cut the dough into small pieces, about 1-inch in size.
Heat the oil in a deep fryer or large pot to 350°F (175°C).
In batches, fry the dough pieces until they are golden brown, about 2-3 minutes per side.
Remove the baursaks from the oil using a slotted spoon and drain them on paper towels.
Drizzle the baursaks with melted butter before serving.

Tools for making

Large Bowl - For mixing the dry ingredients and wet ingredients.
Cloth - To cover the dough and allow it to rise.
Rolling Pin - To roll out the dough to the desired thickness.
Knife - To cut the dough into small pieces.
Deep Fryer or Large Pot - To fry the baursaks in hot oil.
Slotted Spoon - To remove the baursaks from the oil.
Paper Towels - To drain the fried baursaks.

Recipe variations

Replace some or all of the all-purpose flour with whole wheat flour for a healthier version.
Add a teaspoon of ground cinnamon or cardamom to the dough for a subtle spice flavor.
Add 1/2 cup of raisins or chopped dried fruits to the dough for added sweetness.
Instead of deep frying, try baking the baursaks in the oven for a lighter option. Brush them with melted butter before baking.
Add grated cheese, such as cheddar or feta, to the dough for a savory twist.
Make a sweet glaze by mixing powdered sugar with a little milk or lemon juice and drizzle it over the baursaks before serving.
Sprinkle the baursaks with powdered sugar or cinnamon sugar after frying for extra sweetness.
For a dairy-free option, substitute the milk with almond milk or coconut milk and use vegetable oil instead of butter.
For a meat-free version, omit the eggs and add mashed potatoes or mashed sweet potatoes to the dough for a hearty alternative.
Experiment with different shapes, such as twisted knots or small balls, to make the baursaks more visually interesting.

Recipe overview

Delight your taste buds with this traditional Kazakh and Kyrgyz delicacy, the Baursak. This recipe will guide you to create these small, fluffy pieces of deep-fried dough that are crisp on the outside and soft on the inside. Baursaks are usually served during special occasions and celebrations, but they also make a delightful treat for any day. Imbued with a delightful taste, they can be enjoyed with tea or as a standalone snack. Expect to spend a little over an hour to prepare and cook, as the dough needs time to rise, but the end result is well worth the wait! This recipe is straightforward and easy to follow, making it possible for even novice chefs to bring a taste of Central Asian cuisine into their kitchen.

Common questions

Can I use a different type of flour?
Yes, you can use all-purpose flour or bread flour instead of regular flour for this recipe.
Can I substitute the sugar?
Yes, you can use honey or another sweetener of your choice instead of sugar.
Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast, but keep in mind that the rising time may be shorter.
Can I use a different type of oil for frying?
Yes, you can use vegetable oil, canola oil, or any other oil suitable for deep frying.
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and refrigerate it overnight. Just make sure to let it come to room temperature before rolling and frying.
Can I freeze the baursaks?
Yes, baursaks can be frozen. Once they have cooled completely, place them in an airtight container or freezer bag and freeze for up to 2 months.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix and knead the dough.
Rolling Pin - Used to roll out the dough to the desired thickness.
Deep Fryer or Large Pot - For frying the baursaks in hot oil.
Slotted Spoon - Used to remove the baursaks from the oil.
Paper Towels - To drain the fried baursaks and remove excess oil.

Origin stories

Baursak is a staple food, deeply-rooted in the culinary tradition of Kazakhstan. It holds a place of honor at any Kazakh feast and is often crafted with great care during festive occasions. What's interesting about Baursak is that it is often associated with hospitality and warmth. In the nomadic past of the Kazakh people, whenever a guest arrived, the lady of the house would quickly prepare Baursak as a symbol of welcome and respect. The golden, puffy morsels, often drizzled with honey or dusted with powdered sugar, carry with them stories of ancient nomadic culture, echoing the warmth of the Kazakh hearth.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.