Tatar sweetness Baursak: the best recipes for a delicious dish (Photo and Video)

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:

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

Yeast dough for baursaks

Compound:

wheat flour - 0.7–0.8 kg;
milk - 0.2 l;
water - 0.2 l;
salt - 5 g;
sugar - 5 g;
vegetable oil - 50 ml (not counting frying costs);
dry yeast - 11 g.

Cooking method:

Warm up the water. Pour sugar and yeast into it and stir. After 10–15 minutes, a head of foam will cover the water. This means that the yeast has started working and you can move on to the next stage of dough preparation.
Pour the yeast water into a bowl, mix it with warm water and salt.
Sift the flour. Add 2 cups of flour to other products, stir thoroughly.
Add oil, stir the dough with it.
Add flour in parts and knead the dough. It should be quite dense, but at the same time soft and pliable. You may need a little less or a little more flour - a lot depends on how much gluten is in it.
Cover the dough with a towel and leave in a warm place for an hour to rise.
The risen dough is divided into several parts, rolled into layers about 1 cm thick, rhombuses or other shapes are cut out of them, dropped into boiling oil and fried until the baursaks become golden on all sides. During frying, they will increase in size and become fluffy.

Bavyrsak recipe in Tatar photo recipe

Melt the butter, combine with milk and stir. Heat the mixture until warm (35C), melt the yeast, sugar and salt in it. Mash the mixture thoroughly with a fork and leave for 15 minutes in a warm place. Remove the eggs from the refrigerator and leave warm for 10-15 minutes.
After the specified time, beat in the eggs and stir with a fork or whisk. Add half the flour and mix until smooth. Gradually add the rest of the flour and knead the dough until smooth.
Sprinkle the table with flour and place the yeast dough on it. Cover it with a napkin or a damp light towel. Yeast dough for Tatar baursaks should rest for about half an hour in a warm place.
Separate a piece from the risen dough and roll it into a rope about 2-3 cm thick. Cut the rope into pieces about 2 cm wide and shape each into a ball the size of a walnut. Pour vegetable oil (about 300 ml) into a thick-bottomed pan and put on fire.
Place a batch of balls into hot oil. Fry Tatar baursaks for about 1-2 minutes on each side. Remove the finished donuts with a slotted spoon onto a paper towel and place the next batch into the boiling oil.
In this way, cut and fry the Tatar baursaks from the remaining dough, soak them with a paper towel and place them in a heap on a large dish. Prepare sugar glaze for baursaks.
To do this, combine sugar and water in a small saucepan and put on fire. Immediately after boiling, reduce the heat and simmer the syrup for 1-2 minutes, stirring continuously. If you are making a glaze with honey, you need to pour it into a small bowl and place it in a water bath.
When the honey becomes liquid, pour hot water into it and stir thoroughly. Remove the bowl from the water bath and pour the syrup over the donut mound. Do the same with the icing sugar.
Tatar baursaks should be soaked in sugar syrup (about 10 minutes). Then you can serve the dish to the table. Enjoy your tea!

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Baursak dough without yeast

Compound:

flour - 0.7 kg;
chicken egg - 6 pcs.;
butter - 40 g;
baking powder for dough - 5 g;
sugar - 10–20 g.

Cooking method:

Break the eggs into a bowl. Add sugar to them and grind.
Melt the butter in a water bath and pour into the eggs. Beat the resulting mass with a whisk.
Mix the sifted flour with baking powder.
Gradually add flour to the egg mixture and knead into an elastic dough.
Cover the dough with cling film and leave for 20–30 minutes.
Divide the dough into 2-3 parts. Roll each part into a sausage with a diameter of about 2 cm. Cut into slices about 1 cm thick.
Now you can fry these pieces or balls formed from them. These baursaks are served with honey.

Lush baursaks on kefir without yeast - a real Kazakh recipe

This is a classic option. It can be served with first and second courses, and can also be used as appetizers. Despite its simplicity, it turns out very tasty. Once you try them with borscht, you will fall in love with Kazakh cuisine. This dish will perfectly replace regular bread or crackers.

To prepare you will need:

500 ml kefir;
1 tsp baking soda (or baking powder);
1 egg;
1 tbsp. Sahara;
1 tbsp. salt;
5 glasses of flour;
250 ml sunflower oil.

Step by step recipe:

1. Pour warm kefir into a large bowl and beat in the egg. Add salt and sugar. Stir until they are completely dissolved.

2. Add soda and 2 tbsp. sunflower oil. Stir again.

3. As soon as foam forms in the bowl, add flour in small portions, sifting it through a sieve, and mix.

The finished dough should not stick to your hands (if it does, add a little more flour). The consistency should be similar to dumpling dough.

4. Let the dough rest for 20-30 minutes, covering it with a clean towel to prevent it from drying out.

5. Divide the dough into several small pieces. Place 1 piece on a clean, floured surface and begin rolling out.

ARTICLES ON THE TOPIC:

6. Cut the resulting sheet 1-1.5 cm thick into diamonds or circles. Do the same with the remaining dough.

7. Pour oil into a deep frying pan and heat over medium heat. Carefully place the pieces into the pan and fry for 2 minutes on each side. Remember that the baursaks should be light, the color of the crust of white bread.

Place the finished buns on a paper towel to drain excess fat. Serve warm and garnished with herbs to taste.

Bashkir barusak at home

Well, guys, let's start preparing the first recipe. We will prepare baursak with you in a classic way. We will need the most common ingredients. By mixing which we get an awesome dough, and then the product itself. Your task is to follow all recommendations. I promise the whole process will take a little time. True, the dough will still need to “rest”, so to speak, to reach readiness. But I’ll tell you about this in more detail in the recipe.

We will need:

flour - 1 kg;
chicken egg - 1 pc.;
vegetable oil - 100 ml;
warm water - 200 ml;
salt - 1 teaspoon;
yeast - 10 g;
granulated sugar - 2-3 tablespoons.

For the syrup:

granulated sugar - 0.5 cups;
water - 0.5 cups;
honey - 1 tbsp.

Preparation:

Let's start preparing the dough. Take a deep bowl; it will be much more convenient for kneading. You can immediately sift the flour into it and put it aside for now.
Let's prepare the dough. To do this, mix the following ingredients in a small cup: sugar, yeast and water. Please note that the water must be warm. Otherwise, the process of yeast fermentation will not occur. As a result, the finished products will not be as fluffy as we would like. Therefore, this moment should not be missed. Now leave this mass in a warm place for a while. On average it will take 15 minutes. Ripening can be determined by the airy, bubbly foam formed on the surface.
Now pour the yeast mixture into the sifted flour (after fermentation). Here we add egg and salt. Add vegetable oil. Then we begin the stirring process using a spoon.
Once the dough is thick enough, place it on the table and continue kneading. The result should be an elastic dough, but at the same time slightly stick to your hands.
Place the finished dough into a bowl. Cover the top with cling film and put it in a warm place. The ripening time of the semi-finished product will take from 1 to 1.5 hours. Again, it all depends on that same heat. The mass can increase in size in 30 minutes.
Place the ripened dough on the table. Pre-lubricate the surface with a small amount of vegetable oil. Divide the dough into two equal parts. Roll out one half into a thin layer, no more than 7 mm thick. Then we divide it into strips 4-5 cm wide. We perform a similar manipulation with the second piece of dough.
Divide the prepared strips into pieces. The cut pieces of dough can be placed on a cloth towel. To make sure once again that they stick to the table and do not stick together.
The preparations are made, you can safely start frying. Pour vegetable oil into the frying pan. Warm it up, you can check the readiness with a piece of dough. Place it in the pan, if it immediately starts to sizzle and rise, you can start frying.
Please note that during frying the products must be completely covered with oil. Therefore, try not to skimp on this ingredient.
Place the dough pieces into the oil very carefully, one piece at a time. Otherwise, you may get injured in the form of a burn. We will fry our delicacy on both sides. Until a golden crust forms.

It is difficult to say what mode to set the stove to, medium or minimum. That's why keep an eye on the temperature while frying. In case of quick cooking, the heat should be reduced to minimum.

Place the finished baursak on a plate or bowl. Cover it with a paper towel first. This way the remaining fat will flow down.

You can serve it immediately to the table. Or you can top it with honey syrup before serving.

To do this, pour water into the pan and then add granulated sugar. Boil the syrup until thick. As soon as it starts to thicken, add honey and bring to a boil. Then remove from heat and pour over the fried crumpets. Mix using a spoon. Then place the dessert on plates and shape it into a slide.

Now feel free to serve it to the table. I think all family members will be happy with this delicacy. Bon appetit!

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:

In a deep bowl, mix sour cream, sugar, salt and soda.
Add eggs to the resulting mixture and mix until smooth.
The next step is adding cottage cheese. Mix the ingredients again.
Finally, add flour and gradually mix until the dough becomes elastic, from which it will be easy to roll sausages.
Pieces of future baursaks are cut from the rolled sausages.
Next, the process is the same as in the previous recipe: frying the pieces in a large amount of oil until golden brown.

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;
dry yeast - 30 g;
sugar - 10 g;
salt - 2 tbsp. l.;
butter - 50 g;
vanillin - to taste;
sunflower oil - 1 liter.

Cooking is carried out as follows:

Milk and kefir are taken in equal proportions and mixed in a deep container. Sprinkle with salt and sugar in the full specified volume.
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.
Yeast is dissolved in water and added to the general mixture.
Gradually add flour to the entire consistency, mix until the dough acquires a viscous, but not “steep” consistency. Cover the dough and leave to “rise” for half an hour.
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.

Bavyrsaki with kefir

Karaganda is a city where all traditional celebrations and holidays are celebrated with these delicious pastries. Since ancient times, nutritious donuts have been a symbol of happiness and sunshine and are served to the kindest and dearest guests. This dish is a type of traditional bread of many nationalities.

Selection of necessary components:

Dry yeast and soda - a small spoon each;
One testicle;
2 glasses of kefir;
Vegetable oil – two large spoons (for dough) + 0.5 l (for frying);
Flour – about 600 g;
Sugar - a large spoon;
Salt – 1/2 teaspoon.

Preparation:

Heat the kefir a little, add yeast, sugar and soda. We wait some time until bubbles appear on the surface of the mass;
Then add the egg, flour, butter and add salt;
Knead an elastic, soft dough that sticks a little to your hands. Cover with cling film and place in a warm place for an hour “to warm up”;
After this time, the test mass will become larger in size. Sprinkle it with flour, knead it again, roll it into a sausage, and cut it into medium circles with a knife. Let it sit for 10 minutes;
Heat oil in a cauldron and deep-fry the donuts until ready, turning them constantly with a slotted spoon.

Kefir-based baursaki are prepared very quickly and placed on paper napkins to absorb excess fat. A delicious dish is served with tea with jam or honey.

Recipe for making baursak with honey

I present to your attention the following recipe. In this case, we will prepare baursak without adding yeast. Despite this, they will be very fluffy and tasty. And all thanks to the soda that we will use during cooking.

We will need:

egg - 10 pcs.;
vegetable oil - 1 tablespoon;
flour - 600-650 gr.;
soda - 1 level teaspoon;
vinegar - 1 tablespoon;
vegetable oil - for frying.

For the syrup:

granulated sugar - 2 cups;
water - 1 glass;
honey - 6 tablespoons.

Preparation:

Let's start preparing the dough. In this case, we will prepare the dough a little differently. First, let's prepare the eggs. Break all the eggs into a deep bowl. Then we freeze them and then remove them from the refrigerator. Let it cool a little and start whipping.
Beat the eggs with a mixer until fluffy foam forms. You will notice that the mass will increase in size twice, or maybe more.
Then add soda, but first quench it with vinegar. Then pour it into the egg mixture.
Now we will add flour, but in small portions. And we will knead the mass using a wooden spatula until the dough begins to move away from the spatula. It is preferable to sift flour through a fine sieve before use.
As soon as the dough acquires a thicker consistency, add vegetable oil. Shape the mixture into a ball. Cover the top with cling film and place in a warm place to “rest” for 30 minutes.
Place the “rested” dough on the table. First sprinkle the board with sifted flour. Then we divide the mass into several equal parts. Roll each into a thin rope. Then cover with a towel and leave for 5 minutes.
We divide the prepared tourniquet into smaller pieces. We do the same with all existing dough.
Let's start the frying process. Pour vegetable oil into the bowl. Heat over low heat. Next, place one product at a time into the heated oil. We will fry the baursaks until done. Until a golden crust forms.
Place the finished delicacy in a bowl, having previously covered it with a paper towel.
Now you can proceed to the final stage and prepare the syrup. Pour granulated sugar into the pan and add the amount of water. We put the whole mass on the fire. Bring the syrup to a boil, stirring the sweet mixture occasionally. After boiling, continue cooking for another 10 minutes.
After a while, add honey, bring the syrup to a boil again. And continue cooking for 5 minutes. In this case, the contents of the pan must be constantly stirred.

The preparations are made, you can pour honey syrup over the baursak. But initially we will knead it with a spoon. So to speak, so as not to get burned. But you can lay out the products with your hands, giving them the shape of a slide.

Leave the finished baursak in a cool place. Let's give it a good grip. And then you can safely serve it to the table. I think guests will be very delighted with such a treat. By the way, if you don’t quite prefer this kind of syrup, you can sprinkle the products with powdered sugar. I assure you it will look no worse.

Baursaki made from frozen eggs

Such baursaks turn out to be very tasty; they should be served hot, and some skill will be required when frying.

Ingredients:

300 milligrams of vegetable oil for deep frying;
two glasses of flour;
two tablespoons of sunflower oil;
half a teaspoon of soda;
half a teaspoon of salt;
ten chicken eggs.

Preparation:

You get fluffy baursaks if you knead the dough from vegetable oil, flour and eggs. To get the main ingredient, you need to slightly crack the shells on top of the eggs, place them with the cracked end up and place them in the freezer for an hour and a half. Break the eggs into a bowl, add vegetable oil, soda, salt and mix well.

Since the yolks of frozen eggs are hard, it is best to do this using a potato masher. Adding flour gradually, knead a hard, thick dough. Heat the oil. Separate lumps the size of a thimble from the dough, roll into balls and lower into deep fat. These baursaks increase significantly in size when fried. Place the prepared balls on a napkin to drain off excess oil.

Baursaki with lard and garlic

Ingredients:

flour 600 g (3 cups);
kefir 200 ml;
water 100 ml;
egg 1 pc;
sugar 1 teaspoon;
salt 0.5 teaspoon;
yeast 10 g;
olive oil 1 tbsp. spoon;
lard 150 g;
garlic 4 cloves;
parsley 20 g;
dill 20 g;
vegetable oil 300 ml.

Preparation:

Mix the ingredients in a bowl: flour, kefir, water, egg, sugar, salt, yeast, olive oil. Knead the dough with your hands until the mass is homogeneous. It should become soft and pliable. Leave in a warm place for 15 minutes, covered with a waffle towel.
Cut the lard into large pieces and then grind through a meat grinder. Crush the garlic into the lard. Add finely chopped greens. Heat vegetable oil in a saucepan. Transfer the dough into a pastry cone (bag). Cut off the sharp tip of the cone.
Lubricate the blades of the scissors with vegetable oil. With one hand over a pan of hot oil, hold the cone with the hole facing down, pressing down on the dough. Take scissors in your other hand and cut off the squeezed out dough: each piece is 4 - 5 cm. Leave the donuts in the deep fryer until they turn golden brown. Stir occasionally.

When the baursaks are ready, remove them with a slotted spoon and blot them with a napkin to remove excess fat. Serve baursaks on a platter, placing a plate with sauce next to it.

Baursak recipe

The dough for baursaks is prepared from the following products:

350 grams of wheat flour;
5 grams of dry yeast;
one teaspoon of granulated sugar;
salt - about half a teaspoon;
200 ml milk;
25 ml vegetable oil for dough;
vegetable oil for frying.

Step-by-step preparation of baursaks:

Prepare all the ingredients, sift the flour through a sieve.
Dissolve the yeast in sugar and add to the heated milk. Leave the liquid alone for ten minutes.
After this time, add salt and vegetable oil to the liquid.
Knead the dough. It should turn out soft.
Cover the bowl with the dough with a cloth or cling film and place in a warm place for one hour.
After an hour, knead the dough, cover, and leave for another five minutes.
Roll out the dough one centimeter thick and make donuts of any shape: circles, diamonds or squares.
Cover them with a cloth and leave for 10 minutes for the dough to rise.
During this time, heat a frying pan with vegetable oil.
Fry the baursaks on both sides until golden brown.
Remove the baursaks to paper napkins to remove excess fat.

Baursaki Kazakh recipe

To prepare real Kazakh baursak, you need to use Kazakh natural products. Ayran and lamb fat add a taste that will be close to a real national dish.

According to this recipe, baursaks take three hours to prepare, but the result is worth it.

Ingredients:

100 grams of yeast (real, pressed);
0.5 liters of ayran;
10 grams of granulated sugar;
1.5 liters of mare's milk;
1 kilogram of flour;
one egg;
one spoon each of tea salt and soda;
lamb fat (melted) - 400 grams.

Preparation procedure:

Dissolve yeast in milk (baked milk). Add water to the ayran, stir and wait until bubbles appear.
Mix milk with ayran. Add flour, sand, egg. Add salt.
The dough should stand in a warm place for an hour and a half, after which it should be kneaded, adding a little flour and left for another hour.
Time has passed, knead and roll out, the thickness of the dough layer is 1 centimeter.
Cut out small circles with a glass and let stand for 10 minutes.
Fry in boiling fat. During the frying process, the baursaks will increase in volume and turn into balls. Place on a paper napkin to remove unnecessary fat, then serve.

Kazakh baursaks at home

A real Kazakh recipe for baursak includes natural Kazakh products: ayran and mare's milk for dough, and lamb fat for frying. They are the ones who will create a unique taste flavor.

List of components:

Baker's yeast (live pressed) – 100 g;
Ayran – 0.5 l;
90-100 g sugar;
Mare's milk - 1.5 cups;
Flour – 1-1.5 kg;
One testicle;
Salt and soda - one small spoon each;
Melted lamb fat – 400 g.

Baursaki with yeast takes a long time to prepare - 3.5-4 hours, but even the most real gourmets will be delighted.

Cooking instructions:

We dilute the yeast in warm milk;
Pour soda into the ayran, stir and wait about two minutes for the reaction to occur;
Next, mix ayran and milk, add flour, egg, granulated sugar and add salt. Knead the elastic and soft dough;
Place it in a warm place and let it rise for 1-1.5 hours. Then we mix it thoroughly and let it rise again;
We wait another 1-1.5 hours, knead the mass again, roll it out into a layer 1 cm thick and cut out small rounds (you can use a glass);
We give them 10 minutes to “cook” and then fry them in boiling lamb fat. During the frying process, the circles increase in volume and become like balls.

Ready-made delicious baursaks are laid out on a paper napkin or towel to absorb unnecessary fat.