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Published on Mar 18, 2016
Baursaki (Kazakh Donuts, or Fried Bread)
350 ml (12 fl oz) milk 1 tsp instant yeast 2 tbsp sugar 3.5 cup (448g, 15.75 oz or ~ 1 lb) all purpose flour 1/2 tsp salt (I used pink Himalayan salt). Himalayan Salt can be bought here: http://bit.ly/1ZcH0vy 80 ml olive oil (if you like other oil, you can use it) Some more oil for greasing the bowl Oil for shallow frying baursaki
Warm the milk on a stovetop until it's lukewarm, pour into a large bowl. Before adding the yeast, make sure that the milk is not too hot, otherwise yeast will die and not work. Add yeast, leave for 10 minutes so yeast dissolves. Add sugar, a cup of flour, mix well, add salt, olive oil, mix again. Gradually add all the flour, and knead a soft non-sticky dough. Grease the bowl with oil, put our dough in the bowl, cover with plastic wrap and leave for 2-3 hours in a warm place, until it doubles or triples in size.
Gently get the dough out, dust the table with some flour, and with a rolling pin roll the dough out until it is 0.5 cm thick. Cut Baursaki in shapes that you like, squares and circles (balls) are a traditional shape for them. You can use cookie cutters to have a variety of shapes.
Shallow fry Baursaki in hot oil until they are golden brown (set the hot plate setting from medium-high).
You can sprinkle some powdered sugar on your Baursaki, or put some jam on them, or butter, or cream, or eat them with soup, with cold deli meats or cheese. You also can eat them on their own. They are very yummy and versatile.