Traditional Baursaki Donuts
by Editorial Staff
The baursak recipe will add variety to our usual cuisine. Baursaki can be cooked together with the whole family, and for children, cooking fried donuts together will become a real holiday.
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- Kefir - 1 glass
- Egg - 1 pc.
- Dry yeast - 10 g
- Flour - 3 cups
- Sugar - 1 teaspoon
- Vegetable oil (olive) - 1 tbsp (for test)
- Water - 1/2 cup
- Salt - 1 teaspoon
- Vegetable oil - for deep-fat
Directions
- We heat the kefir to a warm state (about 40 degrees), for about 40-50 seconds in the microwave. If you heat kefir on the stove, be sure to make sure that it does not boil or burn.
- Add dry yeast to warm kefir and mix thoroughly. Then add sugar to kefir and yeast. Mix and leave the dough to "ferment" for 20 minutes.
- Add an egg to a container with sifted flour. (It is better to sift the flour, so the baursaks will be softer and more tender.) Here we add a mass of kefir, yeast, and sugar.
- We knead the dough. Add salt dissolved in water and one tablespoon of oil to it.
- Knead the dough thoroughly, cover it, preferably not with a lid, but with a towel so that the dough "breathes", and leave it aside for 30 minutes. After 30 minutes, knead the dough and leave it for another 1 hour.
- Divide the dough into balls of equal size, leave them for another 20 minutes.
- Heat the vegetable oil well in a frying pan with high sides or in a saucepan and fry the baursaks in oil until a light golden crust is formed.
- We take out the finished baursaks, transfer them to a paper towel to remove excess oil.
- Traditional baursaks are ready.
Bon Appetit!
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