Discover the Authentic Flavor of Traditional Kazakh Baursaki

Baursaki are fluffy, airy dough balls with a crisp golden crust that melt in your mouth. These traditional Kazakh treats resemble small doughnuts and have been cherished since childhood. Typically served as a bread substitute alongside soups, kumis, or enjoyed as a snack with tea, baursaki can be paired delightfully with honey, sweetened condensed milk, or enjoyed plain.

Step-by-Step Preparation Guide

Total preparation time: Approximately 2 hours

1. Step 1:

   

   Start by gathering all ingredients. Use high-quality all-purpose flour for the best texture. Bring eggs to room temperature before use. Choose active dry yeast that requires dissolving in liquid, and read the package instructions carefully. Opt for refined vegetable oil for frying to ensure a neutral flavor and clean frying.

2. Step 2:

   

   Warm milk and water together in a saucepan until the mixture reaches 37-40°C (98-104°F). Melt butter gently and let it cool to room temperature before adding to the dough.

3. Step 3:

   

   In a mixing bowl, combine the warm milk-water mixture with sugar and yeast. Stir well, then add 2-3 tablespoons of flour from the total amount. Cover the bowl with a towel or plastic wrap and leave it in a warm spot for 20 minutes to activate the yeast.

4. Step 4:

   

   Add the beaten egg, melted cooled butter, and salt to the yeast mixture. Mix thoroughly to combine all ingredients.

5. Step 5:

   

   Gradually sift in the remaining flour, aerating it to ensure the dough becomes light and rises well during frying.

6. Step 6:

   

   Using a spoon initially, then your hands, knead the dough until it becomes soft and smooth. Add flour sparingly to prevent stickiness but avoid over-flouring, which can make the baursaki dense. Keep your work surface and hands lightly floured during shaping.

7. Step 7:

   

   Form the dough into a ball, place it in a bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour. A slightly warmed, turned-off oven works perfectly for proofing.

8. Step 8:

   

   Once risen, gently punch down the dough. On a floured surface, roll the dough into a log and cut it into equal pieces weighing around 30 grams each. Shape each piece into smooth balls. Cover with a towel and let them rise for another 15-20 minutes.

9. Step 9:

   

   Heat vegetable oil in a deep pan or skillet over medium heat. The oil should be deep enough for the baursaki to float freely. To test readiness, dip a wooden skewer into the oil; if bubbles form around it, the oil is perfect for frying. Avoid overheating as it will brown the baursaki too quickly.

10. Step 10:

    

    Fry the dough balls in small batches until they turn a beautiful golden brown. Use a slotted spoon to transfer them onto paper towels to drain excess oil.

11. Step 11:

    

    Allow the baursaki to cool slightly, then transfer to a serving plate. Optionally, dust with powdered sugar for a touch of sweetness. Serve warm with tea, honey, or condensed milk and enjoy the authentic taste of Kazakh hospitality. Bon appétit!

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