Baursak - a traditional dish of Central Asian cuisine, is a small dough balls fried in deep fat. In appearance and taste a bit like they all have long favorite donuts. By classical recipe prepared baursaks leavened or unleavened dough with the addition of a small amount of baking, roasted in a large amount of oil and is fed to some main warm meals as a snack, or simply to tea with various additives, e.g., jam, honey or condensed milk .
Properly cooked baursaks always turn out very tasty, fluffy, soft and melt in your mouth. This recipe baursaks sour cream helps even the novice mistress effortlessly make a tasty, appetizing and unusual treats for the whole family, as well as cottage cheese donuts, which are prepared in a hurry.
How to cook baursaks - a step by step recipe
In the bowl break the egg, put the sugar, baking soda and salt. Using a whisk, whisk all good.
Add to the resulting sour cream mixture and stir until smooth.
Next, sift the flour and knead the dough medium density.
As a result, the dough should come out soft and airy. The dough, cover with a towel and leave for 15 minutes.
After a while on the floured board, cut the dough into several equal parts.
From each sausage shape and cut them into small pieces the same size.
From each piece gently roll the balls.
In a small saucepan pour oil (5.7 cm from the bottom of the pot) and warm up very well. Formed dough balls throw off in a pan with hot oil.
baursaks Fry over high heat until lightly colored, stirring and turning the shovel about 2-3 minutes.
With the skimmer catch fried in butter donuts from pan.
Serve ready baursaks the table sprinkled with powdered sugar to the hot morning tea.
This flour products, especially popular among the Tatars, Kazakhs and Uzbeks, has a distinctive name, for example: the Uzbeks are called "bugirsok", has a rectangular shape, more traditionally prepared boursaki in memory of deceased relatives and treat all the passers-by.