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Baursaki are small doughnuts deep fried in Kazan. How to cook baursaki is best known for Kazakh, Tatar and Bashkir cooking, since this is a traditional dish for them. Baursaki, whose recipe changes depending on which people own the dish, are usually made from fresh or yeast dough.More details about the baursaks...Turkic peoples are recognized masters in terms of fried dough. There are Bashkir baursaks, Kazakh baursaks, Tatar baursaks. The recipe for each of the dishes is original in its own way. There is also curd baursac, the recipe for which contains curd as an ingredient to the dough.

How to make baursaki? To prepare baursak, eggs, milk, butter, sugar, salt and some yeast are put in the dishes. Depending on the recipe, you can cook without yeast. Instead of baursaks on milk, you can cook baursaks on kefir. The recipe is the same.

The mixture should be well mixed to dissolve the sugar salt and yeast. Then sifted flour is added and dough is kneaded. Dough is taken in pieces, rolled into thin sausages and cut into small pieces. The pieces are lowered into boiling oil and fried to a ruddy crust. The finished baursak must be caught on a napkin in order to stack the fat, you can sprinkle with icing sugar or pour sweet syrup. Thus, as a rule, Kazakh baursaks are prepared. The recipes of the Tatar and Bashkir Baursaks are about the same. In any case, you should get delicious and satisfying baursaki. We would be grateful if you also post your recipe with a photo on our website.