Baursaks are a dish of the Turkic peoples, which are small round or rectangular pieces of unleavened or yeast dough, deep-fried. The dough is often made with the addition of cottage cheese. And today I will tell you how to make curd baursaks.

This is a very simple recipe for making cottage cheese balls. Even if you have never cooked anything, you will be able to do it. But, despite its simplicity, baursaks always turn out delicious. Try it, you won’t regret it, and I’ll try to describe the preparation in more detail.

Product composition:

Cottage cheese – 1 pack (200 g)
Egg – 1 pc.
Sugar ~ 1/2 cup
Flour ~ 1 cup
Soda - ½ teaspoon
Oil – for deep frying

About the ingredients:
You can use any cottage cheese, both store-bought and country-made.
The amount of sugar depends on how sour the cottage cheese is.
I also add flour by eye.
The soda needs to be extinguished.
You need quite a lot of oil for deep frying, but the amount depends on the capacity of the deep fryer or the container in which you will fry.

Place cottage cheese, egg, sugar and half the flour in a cup

Stir a little. We extinguish the soda with vinegar (add a few drops of any 3-9% vinegar to it) or boiling water (the same) and combine it with the dough. Mix well.

Add the remaining flour little by little and continue kneading. The dough should be well kneaded, but not very sticky. It looks something like this.

Perhaps a glass of flour will not be enough or you will have to add it, it depends on the consistency of the cottage cheese and the quality of the flour.
Roll the dough into balls, about the size of a ping-pog ball. It’s convenient to make balls this way. Place a little flour on a table or cutting board and rub the palm of one hand in it. With the same hand we pinch off the desired piece of dough, move it onto the palm and with the other hand, roll the ball into the middle of the palm. This way, you will only have the fingers of one hand dirty in the dough. Always try to keep one hand (or at least your fingers) clean when handling dough. This makes it much more convenient to do other operations not related to the dough, and then, after cooking, you won’t have to wipe the dough off all kitchen handles and surfaces.
The balls should look something like this.

Heat the oil. Since we are deep-frying, its layer should be deep enough. In order not to waste a lot of oil, it is advisable to use not a frying pan, but a narrow, high metal pot, preferably stainless steel. Or buy a small deep fryer. In price, it is comparable to a good steel saucepan, but has an undeniable advantage - automatic maintenance of the desired temperature, which is very important for deep-frying.
Place the baursaks in hot oil and fry until light brown.

If the oil layer is deep enough (and it should be) there is no need to turn the floating balls over; as they fry from below, they turn themselves. Only sometimes, if they are cramped, you need a little help - push each baursak or shake the basket. The self-turning effect is based on the fact that liquid evaporates from the lower, frying part of the ball and it becomes lighter than the upper part, where the unfried dough still remains.
And now a light push is enough for the baursak to float up with the bottom, fried side up.

Good day, dear readers! Recently I was visiting my friend and for the first time I tried a traditional Kazakh dish - baursaki. I loved these little donuts so much that I asked her for the recipe. It turned out that this is a hearty and tasty pastry that is not at all difficult to make. The taste of these “donuts” is somewhat reminiscent of Russian donuts, and the texture is like freshly baked bread. They are cooked deep-fried or in a frying pan. Therefore, today I would like to tell you how to cook baursaki using the simplest ingredients.

To begin with, I will say that there are many cooking recipes. I made it in Kazakh, but there are also Tatar, Bashkir and Uzbek versions. As a rule, this is a savory pastry and is served with soup or meat. It tastes like .

There are also dessert options - cottage cheese and honey buns for tea. By the way, baursaks also differ in shape. They can be round, diamond-shaped or oblong, it all depends on your imagination! Each recipe is unique and beautiful in its own way.

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 still sticks, 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.

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.

How to cook Tatar baursaki with yeast?

Unlike Kazakh ones, such donuts are served with tea. But to some extent they are also considered classic because they are served in sugar syrup. Some fans say that these “donuts” remind them of chak-chak. This simple dessert will surely please both children and guests.

Ingredients:

• 6 eggs;
• 600 g flour;
• 1/2 tsp. salt;
• 6 g yeast (1 tsp);
• 2 tbsp. Saraha;
• 90 ml milk;
• 2 cups vegetable oil for frying;
• 75 g natural butter.

For the syrup:

• 50 ml water;
• 70 g sugar.

How to cook quickly:

1. In a large bowl, beat 6 eggs. Add milk, sugar, salt and yeast to them. Stir until the dry ingredients are completely dissolved.

2. Pour 25 g of melted butter into the resulting mixture. Stir.

3. Add sifted flour little by little. The dough should be tender and soft. Let the dough rest for 20 minutes.

4. Take a cast iron or aluminum pan and pour vegetable oil into it. Add 50 g of butter, this will give your donuts a pleasant taste and aroma.

5. Form small balls or cylinders from the dough and deep fry.

6. When the dough pieces have increased in size and become golden, remove them using a slotted spoon and place them on a napkin. This will allow excess oil to drain from them.

7. For the syrup, combine sugar and water in a saucepan. Cook over low heat until the sugar is completely dissolved, stirring continuously.

Sprinkle the baursaks with powdered sugar, pour over condensed milk or warm sugar syrup. Serve with aromatic tea :) Instead of sweet syrup, I serve with jam or.

A very simple and tasty recipe for making baursaks with cottage cheese

Cottage cheese buns, unlike Tatar buns, do not use yeast, but they turn out just as fluffy and tasty. These donuts can be prepared in 10 minutes if you have unexpected guests. By the way, unlike the classic version, in this dish you should not replace soda with baking powder.

To prepare, take:

• 250 g cottage cheese (9-12% fat);
• 2 eggs;
• 2 tbsp. sour cream;
• 1/3 tsp. salt;
• 20 ml sunflower oil;
• 4 tsp Sahara;
• 1/2 tsp. soda;
• 2 cups of flour;
• 1 packet of vanilla.

Preparation:

1. In a deep bowl, mix cottage cheese, eggs, salt, sugar and vegetable oil. It is better to use, it is fattier and the baked goods will be much softer.

2. In a separate bowl, combine sour cream and soda so that the latter has time to extinguish. Add them to the main ingredients and mix thoroughly again.

3. Sift the flour and mix it with vanilla. Add to the mixture in portions, the dough should be soft.

4. Sprinkle the table with flour and knead the dough. It should not stick to your hands. Roll out the dough to 1 cm thick and cut into diamonds or triangles.

5. Pour vegetable oil generously into the frying pan and place on fire. The oil should completely cover the dough.

6. Fry until golden brown, 1 minute on each side. Your baursaks should increase in size, so make sure they don't stick together.

7. After frying, place on a paper towel and let cool slightly. Place them beautifully on a platter, sprinkle with powdered sugar and bring them to the table.

The most delicious buns will easily replace any cakes from the supermarket for you and your children!

How to properly prepare Bashkir baursaks at home?

In Bashkiria, baursaks are considered a dessert and are usually eaten in honey or sugar syrup. They turn out tender and airy. Traditionally, they are served with tea with milk.

To prepare, take:

• 5 eggs;

2. Add flour little by little and knead the dough with your hands. Place it in a plastic bag for 15 minutes.

3. Knead the dough on the table with your hands and roll into small sausages with a diameter of 1-1.5 cm. Cut into small oblong pieces.



4. Pour the oil into a large ladle and place it on the fire. Carefully place the dough pieces into the hot oil and fry until golden brown on all sides. Remove from the ladle as you cook and place on a napkin.

Once the honey has dissolved, remove the pan from the stove. The syrup should be liquid and aromatic.



Well, that's all for today, my hostesses. I hope you liked the article, don’t forget to like and repost. Or maybe you have your own original recipe? Share your option. And that’s all for today, bye bye 😉

Baursaks are a traditional dish of nomadic pastoralists of Central Asia, as well as Bashkirs, Tatars and Uzbeks in the form of small donuts (round or square), made by deep-frying in a cauldron. As a rule, it is prepared from unleavened or yeast dough, but there are also recipes for curd baursak. If served with tea, top it with a honey-based solution. Served as a separate dish, or as an addition, for example to shurpa, or to tea. (Wikipedia)

I made curd baursaks according to this recipe http://forum.say7.info/topic8859.html

“I suggest you try to bake Southern baursaks with cottage cheese, the recipe for which my mother brought from Southern Kazakhstan. I have been baking these tender, tasty baursaks for about 20 years, on holidays and just like that.”

For the test we will need:
(words by the author, with my additions)

• pack of cottage cheese 200 gr.
• 3 eggs
• 3 tbsp sour cream
• 1/2 tsp. soda, no need to extinguish, soda will be extinguished with sour cream and cottage cheese
• a pinch of salt
• flour - to make a thin dough

PREPARATION:

Mix everything except the flour, no need to grind the cottage cheese

Add flour

Mix

Do not beat the dough once it starts to
get around...

Place it on a floured table

Lightly roll in flour so that it doesn't stick to your hands.

Make two “sausages” and cut into small pieces

While preparing the dough, heat a cauldron with vegetable oil,
lower a third of the rounds, moving them with a slotted spoon,
they should immediately float to the surface .
Monitor the process, constantly stirring the baursaks,
so that they brown evenly

Remove when browned well, preferably onto paper.
immediately lay the second third of the rounds,
and after them the remaining third.

I rolled the slightly cooled baursaks in powdered sugar, because... sugar-free dough

And here they are on the inside

Well, very tasty stuff! Thanks to whoever advised me to make them, and of course, I’ll pass the request on to the author of the recipe, Taisiya...