By baking, most people in our country usually mean pies, cakes, pastries and rolls. For some reason, donuts in the traditional sense did not take root among compatriots. Meanwhile, the donuts, which were invented by the Poles and subsequently spread around the world, have their counterparts in the culinary of most nations of the world. Among such relatives are Kazakh Baursaks, without whom not a single everyday event of this people is complete. Of course, they are often present in the daily menu, but at the same time they are an adornment of any (especially wedding) celebration, and the Uzbeks, whose cuisine also has its own version of baursak, were used in all rituals.
What are baursaks for?
First of all, we will talk about how the presentation of these peculiar donuts should look like in the Eastern and Tatar tradition. They are carried out on a separate dish, folded in a slide, and are an important part of the celebrations. So, at a wedding at the Tatars this pastry served as a gift from the parents. Kazakh Baursaks, along with all kinds of sweets and coins, were used to sprinkle on a young family. And the Uzbeks had such an almost mystical attitude towards such confectionery.
What is the basis?
Since Baursaki (Kazakh or one of the dishes of a different Eastern nationality is not so important) is a multifunctional dish, used both as a borsch and as a dessert, the dough is different for him. Most often, yeast or fresh is used, but curd is also not uncommon. The most common option when a baursak consists only of dough. But its sweet types, in concession to children, can be made with filling. It is usually fruit (fresh or dried, but soaked); our contemporaries can start Kazakh baursaki, the recipe of which has been stored since time immemorial, candied fruits unusual for this country.
Varieties of Oriental Donuts
Even those residents of our country who have heard this name and approximately imagine what is hidden under it, usually do not know that Kazakh baursaks are of different types. Accordingly, they are not prepared in the same way. In principle, they can be divided into three groups. So, what will Kazakh cuisine please us ?
Baursaki fresh, the most tolerant
Such products are suitable as a daily dish, instead of bread for any meal. These donuts are called Shi Baursak. They are made from
unleavened dough, for which 2 cups are taken (two cups in the original recipe, but the measured capacities are similar in volume) flour, half a teaspoon of soda, 5 eggs (which is not typical for other unleavened dough recipes), a glass of milk or water and a teaspoon (as little as possible) of salt. If you want to know how to cook Baursaki in Kazakh, forget about vegetable oil. They should be fried only in fat. The dough is artlessly rolled, cut into strips and fried. In a cauldron such as fries or a vog pan.
Yeast donuts
Basically, this dough is used to prepare a sweet variety from the Kazakh Baursaki category. Composition for the test: 3 cups (we will adhere to the “native” terminology) of flour, 1 - water, a teaspoon of salt, tablespoon - yeast and sugar. The difference from the usual yeast dough is 150 grams of fat, and fat tail. A product made from such products will be called kespe baursak. Of the components, soft dough is kneaded, rolled out, cut into strips, which are wrapped as necessary. In the original - flagella, but more interesting - a variety of squiggles. And at the end of the tips are connected. They are fried, as in the first embodiment, in a large amount of fat, and then sprinkled with powdered sugar.
Curd delights
Finally, we will prepare a dessert, which the Kazakhs call Domalak Baursak. For it, you need to take 2 cups of cottage cheese and one cup each of flour, sour cream and powdered sugar. Plus 3 eggs, a large spoon of sugar and two tablespoons of butter, another teaspoon of salt.
Cooking in this case is much more complicated than in previous recipes. Cottage cheese must be wiped. Then everything else is added to it (except for the powder); Do not forget to melt the butter before. The kneaded dough is divided into flagella, cut into slices and boiled until elastic. The water is allowed to drain, the blanks are crushed in flour and fried all in the same fat in a deep cauldron. Offer guests with sour cream and powdered sugar.
Kefir donut
The dough, in principle, is also yeast. Only kefir is taken as a basis, which should be 0.5 liters; only one egg is laid; still need a teaspoon of salt and soda, two tablespoons of sugar and vegetable oil. Yeast (if they are dry) needs a little bit - enough a teaspoon, and flour - how much will go in.
Of all the ingredients, the dough is kneaded and, as usual, put in the heat for an hour. Then it is cut into bundles (sausages), cut into pieces and set for 15 minutes to lift. Traditionally, Kazakh baursaki should be fried (on kefir or on any other basis) nevertheless in mutton fat, but our contemporaries improved the recipe. They advise to use vegetable oil and cooking oil in equal proportions. They say that donuts are not so greasy, and they remain soft for a couple of days after baking.
However, the principle of deep fat remains. No cauldron - take a deep pan. Fat with oil is well heated. When the mixture is almost boiling, pieces of dough are thrown into the container and constantly turn over.
Children can pre-roll dried fruit, a slice of marmalade or candied fruit in a donut, and sprinkle powder on top of the treat. But even without such additions, the children eagerly eat the product, dipping it in honey or jam.