Baursaki with kefir - a real Kazakh recipe. Kazakh baursaks with kefir: recipe for Kazakh baursaks with kefir

Lush, delicious baursaki made with kefir, prepared according to a real Kazakh recipe, has an unsurpassed aroma, appetizing rosyness and fluffiness, as well as the amazing taste of this sweetness, which is prepared from the most inexpensive, simple and accessible ingredients. Take note of this national recipe. Surely your family will enjoy the delicacy prepared using it!

Ingredients: sour cream - 150 g; egg - 2 pcs.; kefir 2.5% fat - ½ l; granulated sugar - 150 g; soda - 1 tsp; flour - 1 kg (of which about 100 g is for powder); vegetable oil - for frying.

How to cook baursaks with kefir according to a real Kazakh recipe There is nothing complicated in preparing delicious fluffy baursaks according to a real Kazakh recipe. As you may have noticed, this delicacy contains the most affordable ingredients. So you won’t have any difficulties with purchasing ingredients and baking itself.

Products should be at room temperature. Break a couple of eggs into a deep cup. Granulated sugar is poured into them. Everything needs to be thoroughly mixed with a whisk.

Next, the entire volume of kefir is poured into the workpiece at once. Sour cream is added to the dough next. The mixture needs to be diluted with baking soda. Mix everything well and leave for 10 minutes.

We need this so that the soda reacts with kefir, then bubbles will appear on the dough. Thanks to this, the baursaks will become lush.

On a note! There is no need to extinguish baking soda with anything. Kefir, which is already in the mixture, will do this perfectly.

Now you need to pour the sifted flour into the dough. This needs to be done in several stages. First, about 300 g of powder is added. Then you need to gradually add about 600 more g. After adding a new portion of flour, the dough should be thoroughly mixed so that there are no lumps. Pour another 100 g of flour onto the work surface. The dough is laid out on top. Now you need to knead it by hand for 5-10 minutes.

The finished dough is covered with a napkin and left for an hour. During this time, the mass needs to be kneaded a couple of times.

Note! The dough should not be made too dense. The finished dough is rolled out into a thin layer. It must be cut into small strips. In the center of each workpiece, you need to cut a hole through which one of the edges is threaded.

This method of forming baursaks is very convenient, since thanks to it the workpieces are perfectly fried and turn out fluffy. Now vegetable oil is poured into the cast iron frying pan. It needs to be warmed up. The blanks are sent into the hot mass. They need to be fried on each side until browned. This will take you literally 1-2 minutes. Ready-made kefir-based baursaks, prepared according to a real Kazakh recipe, are laid out on a plate. It turns out fantastically delicious. So the delicacy will definitely not stay on the table!

Lush, mouth-watering baursaks made with kefir, prepared according to a real Kazakh recipe, are a deliciously delicious pastry made in a frying pan. For many, this delicacy resembles crumpets, traditional “brushwood” or German crabs. Regardless of the name, the main thing is the unsurpassed aroma, appetizing rosyness and fluffiness, as well as the amazing taste of this sweetness, which is prepared from the most inexpensive, simple and accessible ingredients. Take note of this national recipe. Surely your family will enjoy the delicacy prepared using it!

Cooking time – 1 hour 35 minutes.

Number of servings – 6.

Ingredients

To prepare airy, rosy, incredibly appetizing baursaks with kefir according to a real Kazakh recipe, you will need to use the following products:

• sour cream – 150 g;
• egg – 2 pcs.;
• kefir 2.5% fat - ½ l;
• granulated sugar – 150 g;
• soda – 1 tsp;
• flour – 1 kg (of which about 100 g is for powder);
• vegetable oil - for frying.

How to cook baursaks with kefir according to a real Kazakh recipe

There is nothing complicated in preparing delicious, fluffy baursaks according to a real Kazakh recipe. As you may have noticed, this delicacy contains the most affordable ingredients. So you won’t have any difficulties with purchasing ingredients and baking itself.

1. Following the step-by-step recipe with photos, you will first need to prepare all the ingredients. Products should be at room temperature.

1. Break a couple of eggs into a deep cup. Granulated sugar is poured into them. Everything needs to be thoroughly mixed with a whisk.

1. Next, the entire volume of kefir is poured into the workpiece at once.

1. Sour cream is added to the dough next. The mixture needs to be diluted with baking soda. Mix everything well and leave for 10 minutes. We need this so that the soda reacts with kefir, then bubbles will appear on the dough. Thanks to this, the baursaks will become lush.

On a note! There is no need to extinguish baking soda with anything. Kefir, which is already in the mixture, will do this perfectly.

1. Now you need to pour the sifted flour into the dough. This needs to be done in several stages. First, about 300 g of powder is added. Then you need to gradually add about 600 more g. After adding a new portion of flour, the dough should be thoroughly mixed so that there are no lumps.

1. Pour another 100 g of flour onto the work surface. The dough is laid out on top. Now you need to knead it by hand for 5-10 minutes. The finished dough is covered with a napkin and left for an hour. During this time, the mass needs to be kneaded a couple of times.

Note! The dough should not be made too dense.

1. The finished dough is rolled out into a thin layer.

1. It must be cut into small strips.

1. In the center of each workpiece, you need to cut a hole through which one of the edges is threaded. The results are the same as in the photo. This method of forming baursaks is very convenient, since thanks to it the workpieces are perfectly fried and turn out fluffy.

1. Now vegetable oil is poured into the cast iron frying pan. It needs to be warmed up. The blanks are sent into the hot mass. They need to be fried on each side until browned. This will take you literally 1-2 minutes.

1. Ready-made kefir-based baursaks, prepared according to a real Kazakh recipe, are laid out on a plate.

It turns out fantastically delicious. So the delicacy will definitely not stay on the table!

If we talk about a real Kazakh recipe for baursaks with kefir, then the silhouettes of ruddy, fried outside and airy inside immediately pop up before your eyes. The splendor of baursaks is due to the addition of yeast or baking powder to the dough itself; we will discuss both recipes below.

Real Kazakh baursaks made with kefir

The traditional recipe for baursaks includes yeast; it is thanks to the latter that the dough turns out surprisingly light. Due to their airiness, it is very difficult to keep track of the amount in which you can absorb them.

Ingredients:

• kefir - 235 ml;
• dry yeast - 10 g;
• a pinch of sugar;
• egg - 1 pc.;
• flour - 365 g;
• water - 105 ml.

Preparation

Barely sweeten the warm water and add the yeast to it. After diluting the yeast granules, wait until foam forms on the surface, then beat the egg into the solution and add kefir at room temperature. After finishing re-beating, add flour to the liquid. After kneading, the dough is left to proof, which lasts no more than an hour. The resulting lump is then divided into portions and each is rolled into a ball. Baursaks are fried in plenty of deep-fried oil until browned.

Despite the fact that yeast provides the dough with maximum fluffiness, not everyone has the desire or opportunity to tinker with it and then wait for the proofing time; it is much faster and more convenient to add soda or baking powder to the dough.

Ingredients:

• baking powder - 5 g;
• kefir - 480 ml;
• egg - 1 pc.;
• a pinch of sugar;
• - 15 ml;
• flour - 520 g.

Preparation

Before preparing baursaks with kefir, the dry ingredients of the recipe are sifted together. Similar technique will help to significantly improve the quality of the finished dish, making the buns more fluffy. The sifted mixture is then mixed with a pinch of salt.

The egg is beaten separately along with a pinch of sugar and kefir. Add oil to the mixture and, after beating again, begin to gradually add liquid to the dry ingredients with continuous stirring. The finished dough is kneaded for a short time and then rolled into a rope. The rope can then be cut into pieces and each portion of dough can be rounded. After molding, the baursaks are placed in hot oil and left there until browned.

Every nation has its own signature dishes. For example, Russians have kurnik pie, Ukrainians have dumplings, and Turkic peoples have baursaks. Asians fry these delicious donuts (in our opinion) both on weekdays and on holidays. Not a single feast is complete without rosy baursaks!
The dough for them is prepared mainly with yeast. But an experienced housewife will prepare such delicious baursaki using kefir that guests will not be able to tear themselves away from them!

To prepare baursaks with kefir, you will need:

• 250 grams of kefir;
• 100 grams of sugar;
• 2 eggs;
• 400 grams of flour;
• 5 grams of salt;
• 5 grams of soda;
• 60 grams of sunflower oil for dough and 200–300 grams for frying.

Many housewives advise heating kefir before use. But I concluded that cold kefir makes the dough more airy and much tastier! Therefore, there is no need to heat kefir.
Break eggs into a bowl, add sugar and salt. Beat well with a mixer.
Pour kefir and oil into this mixture. Stir with a spoon. Don't use the mixer anymore. Otherwise, baursaks from such dough will turn out dense and may not bake.

Gradually add flour, not forgetting to add baking soda first. Stir with a spoon, and then knead the dough with your hand. It should turn out very soft.

Sprinkle the table well with flour and place the dough on it. Divide it into several sausages. Cut pieces of dough from the sausage and make small thick cakes, lightly sprinkling them with flour.

Pour oil into a cauldron and heat it well.
Place several flat cakes into the cauldron, first shaking off excess flour, otherwise the oil will burn and smoke strongly. Stir the flatbreads with a fork and constantly turn them over so they cook evenly. The flatbreads begin to inflate right before your eyes and turn into round baursaks.

When they turn brown, scoop them out with a slotted spoon and place them on a plate covered with a paper napkin to drain off excess fat.
Baursaks are usually served piping hot. Then they are slightly crispy on the outside, but very soft and fragrant on the inside.

Enjoy your tea!