If it comes to the real Kazakh baursak recipe on kefir, then immediately the silhouettes of ruddy donuts , roasted outside and air inside come out. The lushness of baursaks is due to the addition of yeast or baking powder to the dough itself, both of which we will discuss below.
Real Kazakh baursaks on kefir
The traditional baursak recipe includes yeast, it is thanks to the latter that the dough is surprisingly light. Because of their airiness, it is very difficult to keep track of the amount in which they can be absorbed.
Ingredients:
- kefir - 235 ml;
- dry yeast - 10 g;
- a pinch of sugar;
- egg - 1 piece;
- flour - 365 g;
- water - 105 ml.
Preparation
Hardly sweeten the warm water and sprinkle yeast. After diluting the yeast granules, wait until the foam forms on the surface, then beat the egg into the solution and add the kefir at room temperature. After completing the repeated whipping, pour the flour into the liquid. After mixing, the dough is left on a proofing, which lasts no more than an hour. The person who arrives is then divided into portions and rolls each into a bowl. Baursaks are fried in an abundance of warmed-up deep-fried butter, waiting for a browning.
Kazakh baursaks on kefir - recipe
Despite the fact that the yeast provides the test with maximum splendor, not everyone has the desire and the opportunity to tinker with them, and then wait for the proofing time, it is much quicker and more convenient to add soda or baking powder to the dough.
Ingredients:
- baking powder - 5 g;
- kefir - 480 ml;
- egg - 1 piece;
- a pinch of sugar;
- vegetable oil - 15 ml;
- flour - 520 g.
Preparation
Before preparing baursaks on kefir, dry components of the recipe are sifted together. Such a reception
The egg is beaten separately, along with a pinch of sugar and kefir. To the mixture, the oil is added and after repeated whipping, the liquid is gradually added to the dry components with continuous stirring. The finished dough is kneaded for a short time, and then rolled into a bundle. The tourniquet can then be cut into pieces and rounded each portion of the dough. After molding, the baursaks are sent to a hot oil and left there until it turns brown.