Very tasty baursaki in kazakh

Very tasty baursaki in Kazakh

Do you want to cook a delicious muffin for tea and surprise your family: then the recipe for delicious Baursaks in Kazakh will come to your aid. This traditional Kazakh dish is somewhat reminiscent of our donuts. Baursaki are very tasty, golden, moderately sweet. Crisp on the outside, and tender dough on the inside - yummy! In this recipe for the preparation of the dough, we do not use yeast, so the whole process does not take much time.


  • premium wheat flour - 700-800 grams;
  • butter - 100 grams;
  • chicken eggs - 2 pieces;
  • sugar sand - 100 grams;
  • cow's milk - 250 milliliters;
  • salt - half a teaspoon;
  • soda - one teaspoon (without a slide);
  • cooking oil for frying (approximately 500 milliliters).

Very tasty baursaki in Kazakh. Step by step recipe

  1. To cook real baursaki in Kazakh, we will prepare the dough for them without the use of yeast.
  2. Break two eggs into a deep bowl, pour 100 grams of sugar, salt and beat well with a whisk. Sugar must dissolve.
  3. Melt the butter until liquid and send to a bowl with the egg mixture.
  4. We also warm the milk to a warm state and send it to a bowl.
  5. Mix well.
  6. Mix soda with a small amount of flour and sift through a sieve into a bowl with liquid ingredients.
  7. Then gradually add the pre-sifted flour and knead a soft elastic dough.
  8. First, knead the dough in a bowl, and when it has completely taken the flour, then go to the table or work surface, and knead the dough well with your hands for about 5 minutes.
  9. We round the finished dough, transfer it back to the bowl, cover with a lid and let it rest for 15 minutes.
  10. After 15 minutes, sprinkle flour on the table and spread the dough on it.
  11. We divide the dough into two identical parts. We round them.
  12. Sprinkle each piece of flour and roll out a rolling pin into a layer 1 cm thick. It is not necessary to roll out very thinly.
  13. Then we cut the dough with a knife into thin strips (about 1 centimeter wide), and then we cut the strips obliquely: to make rhombuses (or squares).
  14. Sprinkle a large dish or flour with a little flour and put baursaki on it.
  15. Pour vegetable oil into a stewpan or cauldron (I like to use refined sunflower oil), warm it well. To make baursaki tasty, oil should not be overheated.
  16. Gradually, in small portions, we send the baursaki to the hot oil for frying. They should float freely in oil, and not lie on the bottom. Baursaki are fried just a few minutes (about two minutes).
  17. Constantly stir the baursaki in Kazakh style with a slotted spoon, so that they are evenly fried and browned.
  18. Cover the bottom of the bowl with paper napkins and lay out the finished baursaki. Napkins absorb excess vegetable oil.
  19. Cool and serve.

If desired, ready-made baursaks in Kazakh can be sprinkled with powdered sugar or sprinkled with your favorite syrup. Brew aromatic tea and enjoy delicious baursaks with people close to you. The team of the site “Very tasty” wishes you a pleasant appetite.

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