Baursak recipe at home step by step. Delicious fluffy baursaks made with milk - a recipe with photos of preparation in Tatar style. Baursaki in a hurry

Baursak is a traditional dish of the Turkic peoples. Its very name comes from the Kazakh words “baurmasu” - “striving for unity”, “baurlasuga” - “kinship”, “baur” - “brother”. This is a universal dish that is served as a treat for tea, and also as an analogue of simple bread for everyday dishes.

This pastry appeared a long time ago, when peoples led a nomadic lifestyle, which is why they needed to prepare food quickly, since there were no good conditions, and tasty.

One of the features of Tatar cuisine

Before you start describing the recipe for Tatar baursak, you first need to say a few words about what it is. This is a national flour pastry, which is on the tables of several peoples: Tatars, Bashkirs, Kazakhs, Kyrgyz, Mongols, etc.

The main feature of the dish is that it is prepared from unleavened or yeast dough. You can use water, milk or bake baursaki with kefir. The shape of the food can be rectangular, round or elongated. It is prepared either in a traditional cauldron or deep-fried.

Despite its simplicity, the Tatar dish baursak is an integral treat for the festive table or dastarkhan among the peoples of the East. Also, among different eastern ethnic groups, this pastry is a “participant” in many traditions and rituals:

1. At traditional Bashkir weddings, baursak is one of the main dishes.
2. At weddings of the Tatar people, the groom's parents bring it along with the main dish as a gift.
3. At a Kazakh wedding, baked goods along with coins are thrown into the air, showering the heads of the newlyweds.
4. But in Uzbekistan, baursak is a funeral dish.

Tatar baursak recipe: traditional version

So, the recipe is very simple. Beginners can also prepare baursak; they just have to pay closer attention to the baking process. By creating a national dish of the Turkic people, you can surprise your household. In addition, the baursak will come to the rescue when the bread at home suddenly runs out.

Before you learn how to cook baursaks, you need to prepare the necessary products:

• flour - 3 cups;
• eggs - 5 pieces;
• soda - a pinch;
• salt - 1/2 tsp;
• sunflower oil - 1.5 l.

Step-by-step preparation

The Tatar recipe for baursak is as follows:

1. Break the eggs into a bowl and beat thoroughly with a whisk until foam forms.
2. Then flour, salt and soda are added to the foamed eggs. Mix everything so that the appearance of lumps is excluded.
3. The resulting dough should become “steep”, no elasticity. Therefore, you need to knead it for about 30 minutes, adding flour, until the dough stops sticking to your hands.
4. The prepared dough is placed in a cloth bag or simply wrapped in a cloth made of breathable materials. Leave for 15 minutes alone.
5. After time has passed, the dough is laid out on the table. Cut off a piece of it and roll into sausages. Each is divided into several pieces, 2-2.5 cm wide.
6. Next, pour 1.5 liters of oil into a cauldron, thick-walled saucepan or deep fryer (depending on what the cooking will take place in) and heat it, but do not bring it to a boil. Just add 0.5 cups of cold water to the oil and boil it.
7. Now add chopped pieces of dough into the oil and increase the power of the burner. The container with baursaks is closed with a lid. At this point, you need to be vigilant: monitor the condition of the pieces of dough - as soon as they double in size, the fire should be reduced to a minimum or the cauldron should be removed from it completely.
8. Stir the baursaki with a wooden spoon for a couple more minutes. Evidence that the baked goods are ready will be their golden color, and the pieces will float to the surface.
9. The cooked donuts are poured into a colander so that the oil completely drains.
10. Prepared baursaks can be served in their original form or, by sprinkling powdered sugar on them, they can be turned into a tea treat.

Baursaki with cottage cheese

Fans of baking with cottage cheese will appreciate the Tatar dish with this ingredient. We’ll tell you further how to bake Tatar baursaks using cottage cheese.

Cooking this delicious dish requires a certain set of products:

• cottage cheese - 0.4 kg;
• flour - 600 g;
• eggs - 3 pieces;
• sour cream (20%) - 4 tbsp. l.;
• soda and salt - 1/2 tsp each;
• sugar - 3 tbsp. l.;
• vegetable oil - 0.5 liters.

Cooking steps:

1. In a deep bowl, mix sour cream, sugar, salt and soda.
2. Add eggs to the resulting mixture and mix until smooth.
3. The next step is adding cottage cheese. Mix the ingredients again.
4. Finally, add flour and gradually mix until the dough becomes elastic, from which it will be easy to roll sausages.
5. Pieces of future baursaks are cut from the rolled sausages.
6. Next, the process is the same as in the previous recipe: frying the pieces in a large amount of oil until golden brown.
7. Place the finished “crumpets” in a colander and allow the oil to drain. Afterwards, the dish can be eaten.

Kefir recipe

Baursaki with kefir can be prepared in several ways. Let's imagine one of them - "Kazakh recipe".

To prepare, first prepare the ingredients:

• milk and kefir - 1 liter each;
• flour - 2.5 kg;
• water - 200 ml;
• sugar - 10 g;
• salt - 2 tbsp. l.;
• butter - 50 g;
• vanillin - to taste;
• sunflower oil - 1 liter.

Cooking is carried out as follows:

1. Milk and kefir are taken in equal proportions and mixed in a deep container.
2. Sprinkle with salt and sugar in the full specified volume.
3. Place water on the stove to boil, and as soon as the process is active, add 30 grams of butter and soda. Mix everything and remove from heat. Cool and add to the milk-kefir mixture.
4. Yeast is dissolved in water and added to the general mixture.
5. Gradually add flour to the entire consistency and mix until the dough acquires a viscous, but not “steep” consistency.
6. The dough is covered and left to rise for half an hour.
7. Afterwards, pieces are torn off from the dough, rolled into “sausages” and cut into pieces 2.5-3 cm wide. Fry in oil, allow the oil to drain and serve.

In the process of preparing baursaks with kefir, you can add various confectionery spices, which will add a pleasant flavor to the finished dish. The most popular is cinnamon, but you need to be careful with it - an excessive amount of seasoning will add bitterness to baked goods.

What ingredients are used to prepare the dish?

The classic version of the Tatar baursak recipe requires a small amount of ingredients: flour, eggs, soda, salt and sugar.

You can add variety to the dish using additional ingredients: milk, kefir, cottage cheese, confectionery spices: vanillin and cinnamon.

You can add a sweet addition using sugar syrup, powdered sugar, cocoa powder, jam, condensed milk and other products that are already used for the prepared dish.

Record figures

On April 20, 2014, a huge real baursak was baked in Ufa on Yulaev Square, the final weight of which was 179 kg. Its preparation required a considerable supply of ingredients: 1006 eggs, 25 kg of granulated sugar, 70 kg of flour and 50 kg of real Bashkir honey.

On September 7, 2014, in Almaty on Mother's Day, a Guinness world record was set: 856 kg of Tatar dish was baked. This record was recorded during a culinary competition in which daughters-in-law and mothers-in-law competed.

Conclusion

Baursaki is a simple but tasty dish of eastern peoples. Its preparation will not only diversify the daily menu, but will also be a good treat for guests or for home tea. Sweet lovers can complement Tatar “crumpets” with jam, jam, and syrups.

National dishes of the peoples of the East are an interesting addition to traditional Russian cuisine.

Using a whisk, stir the egg mixture until smooth.

Add sifted flour in parts (you may need more or less - this will depend on the size of the eggs and the quality of the flour).
Knead soft but not sticky unleavened dough. This dough does not require rest; you can start preparing it right away.

Roll each part into a rope approximately 1.5 cm in diameter. Then cut into small pieces (as in the photo).

Pour vegetable oil into a small saucepan (cauldron or frying pan) and heat well. There should be a lot of oil so that the pieces of dough float freely in it. Place the pieces into deep fat in portions and fry over medium heat, stirring, until golden brown.

They fry quite quickly - 1-2 minutes. During the frying process, the dough pieces double in size. Remove the finished baursak from the boiling oil using a slotted spoon and transfer to a sieve to drain excess oil, and then place on a paper towel.

To prepare the syrup, pour water into a small saucepan or saucepan, add sugar and honey. Place on fire and bring to a boil. Then simmer the syrup over low heat for 5 minutes.
Mix baursak with hot sugar syrup. Let it brew a little and soak in the syrup, place it in a heap on a plate and serve.

Tatar baursak, prepared at home according to this recipe, turns out very tasty and satisfying. Be sure to try it!

Bon appetit!

Baursak is a type of traditional bread of the Turkic peoples, high in calories and very nutritious. It is a round, triangular, square or oval donut fried in oil, symbolizing the sun. They are prepared from both unleavened and yeast dough. Baursaks are served with everyday meals, holiday dishes and tea. They are also served with honey and various syrups.

To prepare Kazakh baursaks with kefir we will need: flour, kefir, salt, sugar, egg, vegetable oil, yeast and soda.

Heat the kefir slightly, add sugar, yeast and soda. Set aside for a while.

When bubbles appear on the surface of the kefir, add salt, egg, vegetable oil and flour.

Knead into a soft, elastic dough that sticks slightly to your hands. Cover with cling film and place the dough in a warm place to rise for 1 hour.

After an hour, the dough will increase in size.

Sprinkling the dough with flour, knead it again, roll it into a sausage, and cut it into small circles with a knife. Let them stand for 10 minutes.

Heat vegetable oil in a cauldron, deep-fry the baursaks until cooked, turning them over with a slotted spoon from time to time. They cook very quickly. Place the finished baursaks on paper napkins to absorb excess oil.

In this small stat You will learn how to cook real baursak! Several of the most popular recipes, everything is described clearly, step by step, somewhere with photos, and in some places with videos. For every taste and color! But before moving on to the cooking options, let’s figure out what kind of dish this is and what its “standards” are.

Baursak (bavyrsak) is a flour dish of Asian cuisines: Kazakh, Bashkir, etc. It is fried pieces of dough (Dough can be yeast, unleavened or sweet). Yes, baursak can be sweet (with honey, sugar, etc.) or unsweetened (unleavened, with salt and spices). And depending on the taste, it can be served both with tea and with the main dish (soups, meat, etc.).

Most of all, the baursak resembles the crumpets, doughnuts and donuts familiar to Russians, Belarusians, Ukrainians and Poles. And, really: we kneaded the dough, divided it into pieces, and fried it until golden brown in hot oil. All! You can eat it like this, or you can add sour cream, condensed milk or jam.

Naturally, despite all the similarities, the Mongols, Tatars and Kazakhs use some of their own national features and “zest”. Let's move on to the recipes and take a closer look!

Recipes

Kazakh baursaks

It is believed that this is a real Kazakh recipe for baursaks. But as many people exist, there are so many opinions! My friends, for example, say that this is a classic option.

They are prepared from yeast dough and are very fluffy and soft. A little salty to taste. But if you wish, you can reduce the salt and add a few tablespoons of sugar.

Ingredients:

• Wheat flour – 700-800 g.
• Dry yeast – 11 g.
• Milk – 200 ml.
• Water – 200 ml.
• Vegetable oil – 50 ml. (also needed for frying);
• Salt – 1-1.5 teaspoons;
• Sugar – 1 teaspoon;

Cooking baursak in Kazakh style

1. All that remains for us is to knead the dough. Pour yeast and sugar into a glass of warm water, stir and let sit for 10-15 minutes.
2. Then pour water and milk into a deep bowl, stir the salt there. Add flour, stir. Add oil. Knead the dough until soft and homogeneous. If it’s a bit runny, add more flour or vice versa – add some water.
3. That's it, cover the dough with a towel and forget about it for the next hour.
4. Now lightly sprinkle the table with flour and divide the dough into a couple of parts. Roll them into wide layers slightly less than a centimeter thick.
5. Now you need to cut out (squeeze out) the dough pieces. You can use a glass, you can use something else, or you can divide everything with an ordinary knife. Decide what size the baursak should be and get to work!
6. Pour 1-2 cm of vegetable oil into a frying pan and heat it up. Place pieces of dough and fry until golden brown on both sides.
7. Then transfer them to a paper towel if you want to get rid of any excess oil in them.

Tatar baursaks

And this is a Tatar recipe. What makes it special? In this particular case, the baursaki will be sweet, and even with the aroma of honey.

We prepare the dough without yeast, using eggs and butter. It turns out bright and very tasty!

Ingredients:

• Chicken eggs – 6 pcs.
• Butter – 30-40 g.
• Sugar – 2-4 teaspoons;
• Flour – 700 g.
• Honey – 4-6 tbsp. spoon;
• Oil (fat) for frying;

How to cook

Beat melted butter with sugar and eggs in a bowl.

Gradually add flour, knead the dough to a homogeneous consistency.

You can let the dough rest for 10-15 minutes (it will become softer), or you can immediately proceed to further processing.

Divide the dough into 3-4 equal pieces, roll them into sausages, not too thin.

Cut the sausages into circles. They can be rolled into balls, or they can be fried directly in this form.

Pour oil, or some animal fat, into a frying pan. There should be enough oil so that the pieces of dough do not lie on the bottom, but float straight in the fat.

Place a batch of future baursaks into a heated frying pan and fry on all sides until golden brown.

That's it, now we put them out of the frying pan onto napkins (paper) to remove excess oil. But that is not all!

Melt honey in a saucepan; add a couple of tablespoons of water if necessary. Dip the fried pieces of dough there, then let them cool.

All! You can try!

Baursaki with cottage cheese

This is a more free variation, the dough for baursaks here is curd, like for cheesecakes. Essentially, all the cooking steps are the same as in the previous recipe.

I note that in addition to the usual whole cottage cheese, you can add some kind of sweet curd mass (with raisins, dried apricots and other goodies).

Instead of sour cream, you can use thick, flavorful yogurt. Well, this is for those who like to experiment.

Ingredients:

• Cottage cheese – 420 g.
• Eggs – 3 pcs.
• Sour cream – 120 g.
• Soda – 1-2 pinches;
• Salt – 1 pinch;
• Sugar – 4-5 tbsp. spoon;
• Wheat flour – 1.5-2 cups;
• Oil for frying – 200 ml.

Preparation

Place sour cream in a cup, add sugar, salt and soda. Grind thoroughly until the sugar dissolves.

Add the eggs here and continue stirring with a whisk or fork.

Add cottage cheese, knead it until you get a curd slurry.

Add flour, knead into a thick dough that can be kneaded and cut into arbitrary pieces. I always add flour intuitively, sometimes more, sometimes less.

Stretch the dough into a sausage and cut into pieces, or roll out into a wide layer and squeeze out circles with a glass.

Heat the oil in a frying pan and unload the first batch of flour products into it. And then everything is standard - fry until golden brown, turning over from time to time.

Let cool and decorate with powdered sugar if desired.

Bashkir baursak

These baursaks are prepared with milk and ghee. It is believed that this is a classic Bashkir recipe, but I don’t know how it really is.

Yes, they are sweet and covered in sugar icing.

Ingredients:

For the test:

• Wheat flour – 620 g.
• Eggs – 5 pcs.
• Sugar – 2 tbsp. spoons;
• Milk – 60 ml.
• Ghee – 1 tbsp. spoon;
• Salt – 1 pinch;

For syrup (caramel, glaze):

• Sugar – 200 g.
• Water – 200 ml.

Additionally:

• Ghee – 470 g.
• Fat tail fat – 500 g.

Preparation

Let's start with the test. Beat eggs into a cup, pour milk, add butter, salt and sugar. Stir until smooth.

Add flour, knead soft dough. Let it sit undisturbed for 15-20 minutes – it will become less sticky.

Lightly coat the table with flour to make it easier to work on. We spread the dough, divide it into several parts, roll them into sausages and cut into small slices.

Mix the fat and melted butter, pour some into a frying pan (saucepan, deep fryer), and heat thoroughly. Place the first batch of baursaks so that they float in the fat. Fry well on both sides.

Separately, you need to prepare sugar syrup. Add sugar and water to a separate frying pan, bring to a boil, simmer a little more. Then dip the baursak in this mixture, place it on a beautiful dish and wait until the glaze hardens.

Baursaki on kefir

The last recipe, characterized by the presence of kefir. It will turn out lush, airy, tender! The dough will be sweet, but if you want something non-dessert, replace the sugar with a teaspoon of salt.

Ingredients:

• Kefir – 1 glass;
• Flour – 2 cups;
• Eggs – 2 pcs.
• Salt – 1 small pinch;
• Soda – 2 pinches;
• Sugar – 100 g.
• Vegetable oil – 2-3 tbsp. spoons;

Cooking

1. Beat raw eggs with sugar and salt. Pour in kefir, mix in a pinch of soda and a couple of tablespoons of oil.
2. Gradually add flour, stir well. Finally knead into an elastic dough.
3. Pull the dough into a thin sausage and cut it into equal pieces. Roll them into balls, or leave them in the form of cakes.
4. Pour a lot of oil into the frying pan (so that the dough does not lie on the bottom), lay out 4-7 baursaks and fry them on both sides until golden brown.
5. Then place them on a paper towel or similar material to remove excess fat.

Video on the topic

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And here you can find it. If you want to try something else simple and original, then be sure to go here: .