No matter what you say about baking, no matter how you are against it, you have no right not to try such a rich and very tasty dish like Baursak, especially if you are at a Tatar wedding.
Not only Tatars, but all Turkic people, especially on holidays, prepare fragrant and airy pastries of the Baursak Tatar, and nomadic peoples cannot imagine a wedding without Bausaks, as these little donuts testify to the wealth and health of the young family. Many Baursaks prepare for a wedding at Tatars (and they invite many guests), more often the future mother-in-law is engaged in this for guests and newlyweds. Cooking baursaks does not present any difficulties, but the baking is extraordinary.
Baursaki recipe.
To prepare Tatar pastries, we need the following ingredients:
- five eggs
- three glasses of flour
- a pinch of salt
- a quarter of a teaspoon of soda
- 1.5 liters of cooking oil for frying
- drinking water
For the glaze we need:
- one glass of sugar
- half a glass of water
The baursaki recipe itself is to make the right dough. To do this, take the eggs, pour them into a deep bowl and beat well (you can use a metal whisk). Then we add salt, soda, and gradually flour, so that the dough becomes thick and can be kneaded by hands (the consistency of the dough should look like for dumplings). We spread the dough on the table and continue to add flour until the dough sticks to the fingers.
When the dough is ready, put it in a bag and leave it for fifteen minutes. After that, take the dough and begin to roll it with a sausage. You can vary the thickness yourself, depending on how much baursaki you want to get. Cut each sausage into small squares. You can roll them in the palms, then they will be round.
Next, put a cast-iron (preferably) cauldron with thick walls on the fire and pour vegetable oil into it , heat it, and then pour half a glass of cold water into warm oil and bring to a boil. Now you can start frying the baursak.
Here you need to be very careful not to overcook the dough. In hot oil we put the rounds of dough and make a big fire, when the baursaks begin to increase in volume (about two times!), You need to reduce the fire or turn it off altogether, and leave them for another couple of minutes under the lid. Normally, the dough acquires a golden pleasant color, exudes an insane aroma of baking and floats on the surface of the oil. But do not rush to immediately lay baursaki on the dish. Before this, drain the oil. We shift the pastries into a colander and wait until the oil drains, then only you can fold the baursaki with a slide on a large flat dish.
In principle, the baursaks are ready and can be used as bread for the first bologdy or served with tea, but remember that they are not sweet. And to make them sweet, you need to cook separately the icing.
To prepare the glaze, we take granulated sugar, fill it with water and bring to a boil, then reduce the heat to a minimum and heat another 15-20 minutes on low heat. It turns out sweet sugar syrup, which is watered with baursaki. Can be served.
You can use another Baursaki recipe, where milk and yeast are added, then they turn out to be more rich. Some housewives make baursaki with cottage cheese and sprinkle them with powdered sugar. You can also cook salted baursaki, for example, with the liver, which also has a place to be.
Whatever baursaki recipe you choose, baursaki, properly cooked, insanely tasty, fragrant and satisfying. And the children are just delighted with them.
If you learned how to cook baursaki, then you can walk at a Tatar wedding.