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Baking
Kazakh Baursaks
Traditional puffy and hearty fried dough pastries made with yeast dough and cooked in oil—a staple of Kazakh feasts.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Pour 1/3 cup of water into a glass, add a pinch of sugar, stir in the yeast, and cover with a saucer. Let it sit until the yeast rises into a dome.
2
Mix the dough, gradually adding all the ingredients and the activated yeast.
3
Cover the dough with a towel. Punch it down each time it rises—do this 3 times total. Let it rest for about 2 hours.
4
Roll out the dough to about 1/2 to 3/4 inch thick, cut into squares, and lay them on a towel. Let them sit for 20 minutes—no more, no less.
5
Deep-fry in hot vegetable oil until golden.
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