Kazakh baursaks on kefir: recipe

Baursaki is a national Kazakh dish, which enjoys immense popularity far beyond its historical homeland. They are prepared by several technologies using different sets of ingredients. In today's article, we will consider not one simple but interesting recipe for baursaks on kefir.

Option with sour cream and curd sauce

The dish, prepared according to the technology described below, is very similar to unsweetened donuts. It will be an excellent addition to a cup of fragrant tea. In addition, they can be served with soups and salads. If desired, you can make garlic and curd sauce, which only emphasizes the delicate taste of baursaks on kefir. The recipe for their preparation involves the use of a certain set of products. Therefore, check in advance whether you have at hand:

• 100 grams of sour cream.
• 125 milliliters of yogurt.
• A pair of raw chicken eggs.
• Slightly more than 300 milliliters of vegetable oil.
• About 500 grams of flour.
• A teaspoon of salt.
• 30 grams of baking powder.

All these ingredients are needed to knead the dough. It should be noted that this recipe of Kazakh baursaks on kefir allows the presence of sauce. Therefore, you will have to buy:

• 200 grams of cottage cheese.
• 100 milliliters of kefir.
• 2 cloves of garlic.

Sequencing

The recipe for baursaks on kefir without yeast is so simple that even a beginner will master it without problems. It is extremely important not to deviate from the proposed algorithm. In a deep bowl pour out the sifted flour in advance, do not forget to leave a little to roll out the dough. Send the baking powder and salt to the same container.

In a separate bowl, combine eggs, 4 tablespoons lean oil, sour cream and kefir. All this is lightly beaten with a normal fork, and then poured to dry ingredients and thoroughly mixed until a soft, stiff mass is obtained. The ready dough for baursaks on kefir, the recipe of which will surely fall on the pages of your personal culinary notebook, is divided into four roughly identical pieces. From each form the balls, trying not to use flour, roll them into strata and cut into small rectangles.

The resulting semi-finished products are fried in a large amount of preheated vegetable oil and spread on paper towels. They serve roasted baursaks with a sauce consisting of cottage cheese, yogurt and chopped garlic.

Variant from yeast dough

According to the methodology below, you can make a sweet Kazakh dessert relatively quickly. It will be a good addition to a friendly get-together for a cup of fragrant hot tea. This recipe baursaki on yogurt with yeast slightly differs from the previous version. Therefore, in advance, inspect the contents of your own kitchen. This time there should be:

• For ½ teaspoon baking soda, salt and dry yeast.
• 185 milliliters of kefir of any fat content.
• A couple tablespoons of good lean oil and sugar.
• 280 grams of high-grade wheat flour.

Process description

Kefir is heated to room temperature and combines it with sugar and soda. High-speed yeast is also sent there. All carefully mixed and left for ten minutes.

To the kefir mass, add lean oil and sea or ordinary salt. Immediately thereafter, the previously sieved flour is poured into the same container and vigorously kneaded to homogeneity. The resulting soft dough is covered with a clean cloth and cleaned into a warm corner where there is no draft. Approximately in an hour it is kneaded, divided into parts, forms from them flagella and cut into round pieces. The resulting semi-finished products are carefully immersed in hot red oil and fried until a ruddy shade appears. Finished baursaks on yogurt, a recipe of which for sure will interest your guests, spread on paper napkins, and then sprinkled with powdered sugar. You can serve them not only for nothing, but also with honey, jam, condensed milk or any berry syrup.

Variant from a yeast-free dough

This simple Kazakh pastry can be a good addition to a family dinner. It is served as a dessert after main courses. It should be noted that this recipe for baursaks on kefir is very simple, but it takes a lot of time. Therefore, you can bake this delicacy only on the day off, when you do not need to hurry anywhere. The test consists of:

• 4 cups of wheat flour.
• 200 milliliters of kefir.
• 3 tablespoons of sugar.
• 400 milliliters of any lean oil.
• Salt and powdered sugar.

Algorithm of preparation

In a suitable deep bowl combine kefir, salt and sugar. All this is well beaten with whisk and cleaned to the side. A sifted flour is poured into a separate container and a small depression is made in it. In the resulting hole pour kefir and knead the dough. The finished mass is covered with a towel and left at room temperature.

Not earlier than five hours later, the dough is placed on a smooth surface, sprinkled with a small amount of flour, divided into small balls of approximately the same size and carefully immerse them in a deep cauldron filled with preheated vegetable oil. So that they evenly browned, they should be carefully turned over using a conventional kitchen noise.

Fried baursaks for several minutes spread on paper towels. When the excess of liquid drains from the browned donuts of Kazakh people, they are sent to a beautiful flat dish and sprinkled with powdered sugar. This dessert is served with a fragrant herbal tea, strong coffee or warm milk.