Donut Recipes

Do you want to please your loved ones and friends with an exquisite sweet? Try delicious Central Asian donuts - baursaks. With detailed photos and video descriptions.

45 min

235 kcal

5/5 (2)

While recently in Kazakhstan, I tried the local equivalent of donuts - delicious, very aromatic baursaks. I ended up eating the whole plate! Bauyrsaki, bavyrsak, bauyrsa... These are not all the names of the dish that the Turkic peoples have been preparing since ancient times.

I found their delicate structure more interesting than donuts, and they are much easier to prepare. I liked them so much that I immediately rewrote the recipe to make my own baursaks, which turn out even tastier at home than in the oven!

My husband was absolutely delighted, but I had to hide these Central Asian donuts from my children, although I don’t have a fanatical sweet tooth at all. In general, today I decided to post two versions of the recipe for these fantastically delicious products: Kazakh and Tatar. Enjoy!

Did you know? How to make the perfect baursak dough? There may be several answers here, since the base of these donuts can vary depending on your preferences. For example, residents of Astana prefer to prepare baursak dough with yeast, and in Kazan - with milk or kefir without yeast. Kyrgyz baursaks are very similar to Kazakh ones, and the Bashkir recipe is not very different from them. Today we will look at both options, and you choose the most suitable one for yourself.

Baursaks in Kazakh

Preparation time: 60 – 120 minutes.

Kitchen appliances

Choose the right one:

• deep frying pan with non-stick coating with a diameter of 23 cm,
• several large bowls with a capacity of 300-800 ml,
• teaspoons and tablespoons,
• sharp knife,
• kitchen gloves,
• rolling pin,
• cutting board (wooden only),
• metal whisk,

• fine sieve,
• fine and medium grater
• measuring cup or kitchen scale,
• spatula,
• slotted spoon,
• several towels (paper can be used, but linen or cotton are better),
• Having a blender or mixer is also highly recommended to knead our dough and make the process of making baursaks easier for you.

You will need

The basis

Additionally

• 200 ml sunflower oil;

• 2 table. l. powdered sugar.

Did you know? It would be great if you had some corn flour - about 100 grams of it can be added to the dough to give it an even more delicate structure. In addition, water can be replaced with kefir or liquid, watery sour cream - this will make the dough for baursaks more crumbly.

Preparation

Dough

Important! The dough for classic Kazakh baursaks should be smooth, soft and not stick to the walls of the bowl or your hands. It should also not contain large lumps of flour or sugar so that your products turn out airy and delicate.

Assembly and baking

That's all, now you know how to cook wonderful Kazakh baursaks! Decorate them by sprinkling them with powdered sugar and confectionery dust, as well as egg white or butter cream - you will be guaranteed a great look!

Video recipe for baursaki in Kazakh

Look at the amazingly beautiful muffins the chef turned out in the video below!

Baursaks in Tatar

Cooking time: 30-40 minutes.
Number of persons: 11-17.
Calorie content per 100 g: 340-370 kcal.

You will need

The basis

• 100 ml kefir;
• 100 g granulated sugar;
• 300 – 400 g wheat flour;

• 6 g vanilla sugar;
• 6 g table salt;
• 5 chicken eggs.

Additionally

• 200 ml sunflower oil;

• 2 table. l. powdered sugar.

Did you know? If you want to spice up a standard recipe a little, you can add something new and interesting to the list of ingredients, such as your favorite spices. Ground ginger and cardamom, as well as lemon or orange zest, are perfect for this baking.

Cooking sequence

Preparation

Dough

Assembly and baking

Made! Now you know exactly how to bake soft and fluffy baursaks.

With this method of preparation and baking, anyone will happily swallow your oriental donuts - after all, when fried, the products became very airy, and the walls and edges retained a delicate crust. We decorate our little ones with powdered sugar or condensed milk, as you like.

Checking out the video

Check whether you have mixed the dough for baursaks correctly - you can verify this only by watching a detailed video.

Finally, I would like to recommend you some more great recipes for making delicious sweet snacks for tea. For example, they turn out to be very tasty - they have always been given special consideration in our family, because they can be made quite quickly and simply.

In addition, do not forget about the famous and incredibly fragrant. As for savory recipes, we won’t be lost here either, as long as we have a recipe for delicious and tender fried meat pies.

Also, don’t forget to find out by making them a real treat for your loved ones. Each of the recipes presented has been personally tested by me many times, so you don’t have to worry about wasting food and time on their implementation.

Good luck with your kitchen experiments! I really look forward to your reports and meaningful reviews on the recipes described above, as well as tips and recommendations on possible improvements in the taste and aroma of the wonderful Central Asian baursaks. Bon appetit everyone!

Baursak is a national dish of Eastern and Asian peoples. Translated from Kazakh, baurmasu means the desire for unity. Baursaks can have a square, round, triangular or elongated shape. They are eaten instead of bread or as a dessert. Every nation has its own recipes. To prepare, knead dough, unleavened or yeast. The nomadic tribes of the Turkic peoples were the first to cook baursaks, when there were no special conditions for cooking, since they cook quite simply.

If you want to surprise your family and friends with something unusual, this recipe is for you. It is better to fry baursaks in a cauldron with a thick bottom.

For this recipe prepare:

• flour - 3 cups;
• eggs - 5 pieces;
• a little salt (pinch);
• half of the lodges (tea) salt;
• sunflower oil - 1.5 liters.

Knead the dough

First you need to beat the eggs until foam forms. Then add flour, salt and soda. Mix everything thoroughly, avoiding the appearance of lumps. The kneaded dough must be very stiff, so the kneading process takes a long time, over thirty minutes. Add more flour constantly. When the dough stops sticking to your hands, stop kneading and wrap it in a breathable cloth or bag and leave for 15 minutes. Time has passed - we take out the dough and put it on the board.

When starting to prepare baursaks, put on silver jewelry. Silver affects the dough in such a way that it turns out soft and tasty.

Preparation

Cut one piece from the dough and roll into sausages. Divide each sausage into several parts, about three centimeters wide. Pour oil (1.5 liters) into a cauldron and heat without boiling. Add half a glass of water and continue heating until it boils. Place the resulting dough circles in a cauldron with oil and water, increasing the heat. Then cover with a lid, but watch the process carefully. After doubling the volume of the baursaks, reduce the heat to the lowest setting. Stir with a wooden spatula for several minutes. Readiness is determined by color. When the baursaks brown and float, remove and place in a colander to drain excess oil.

Prepared baked goods are served in their original form. It can also serve as a dessert for tea or coffee, you just need to sprinkle it with powdered sugar. As a topping, you can use honey, condensed milk or any sweetness to your taste.

This recipe contains minimal ingredients. To diversify the recipe, add milk, kefir, and cottage cheese.

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.

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.

Baursaki recipe with kefir

If you do not want to use yeast in the preparation of baursaks, kefir can easily replace them.

Ingredients:

• kefir - one glass:
• sugar - 100 grams;
• two eggs;
• 2 cups of flour;
• salt and soda - a pinch each.

Vegetable oil - 3 spoons. table. (+ a little for frying).

Take a deep bowl and beat in the eggs. Then add salt, sugar and beat.

You need to pour kefir and vegetable oil into the resulting mass. Mix carefully.

Sift the prepared flour through a sieve. Remember that the dough should not be dense.

Sprinkle flour on the table and turn out the dough.

Longer kneading of the dough gives it elasticity; in addition, products made from such dough turn out tastier.

Then cut into several “sausages” of the same size. Cut each sausage into pieces and form into balls.

Heat the oil and start frying.

Stir during cooking.

When the balls are fried on one side, turn them over.

Ready-made baursaks can be served

Baursaki real Tatar recipe

Tatar baursak is always a festive dish, sprinkled with powdered sugar or poured with any syrup. It resembles a chak-chak, only larger. The recipe below is made from egg dough.

Ingredients for the dough:

• take 3 cups of flour;
• chicken eggs - 4 pieces;
• olive oil - 1 spoon. tea

Break the eggs into a bowl, add flour, salt and butter. Mix with a whisk.

Gradually add flour.

The egg dough kneads very well. After kneading, it is immediately sent for cutting. This unleavened dough does not require resting.

Divide the dough into pieces.

Roll into thin and long sausages.

Cut each one into small pieces.

Bring the oil to a boil, lower the baursaks and stir. We carefully monitor the process, stirring constantly.

When the baursaks are ready (brown on all sides), transfer them to a colander to drain off excess oil.

Syrup for baursaks

• honey - table. false;
• sugar - half a glass;
• water - half a glass.

Mix honey and sugar, add water. Place on the fire, heat, wait for it to boil. After this, reduce the heat and cook for five minutes.

Pour over the resulting syrup and serve!

Baursak Bashkir recipe

Another recipe that people like to cook in Bashkiria. We take the ingredients in the following quantities:

• Flour - 700 grams;
• Dry paktik yeast - 10 grams;
• Milk - 1 cup;
• Water - 1 cup;
• Vegetable butter - 50 grams;
• Salts - 1.5 teaspoons. false;
• Sugar - 1 teaspoon. lie

Heat milk and water to low temperature. Then add sugar, yeast and let stand for 15 minutes. Add salt to the flour, pour in the resulting dough and vegetable oil - 50 grams. Mix and place in a deep bowl. Cover the top with a towel and place in a warm place for an hour and a half.

After 1.5 hours, knead the dough and place it in heat again for 40 minutes.

Place the risen dough on a board or table and begin rolling out. The thickness of the layer should be about one centimeter.

Using a glass, cut out circles from the dough.

We collect the resulting scraps, mold them together and roll them out again. Can be given any shape.

Lay out the resulting shapes and cover. Let's stand for a while.

Pour oil into a deep frying pan; the amount should completely cover the baursaks. Heat it up and start frying. Stir constantly.

When the baursaks are golden brown, take them out and put them in a colander or paper bag. salf. We are waiting for the excess fat to go away.

Recipe for airy baursaks, step by step photo recipe

Try making delicious baursaks using this recipe.

• take 10 grams of yeast;
• flour - 1 kilogram;
• sugar - 1 spoon. table.;
• sour cream - 1 spoon. table.;
• milk - 0.5 liters;
• salt - not much.

Knead the yeast dough from the ingredients - flour, yeast, milk, sugar, sour cream and a pinch of salt. Leave it warm for half an hour.

Then, roll out the dough, thick. 1 centimeter.

Cut out the rounds and let sit. The circles should rise.

Deep fry, add in small portions so that the baursaks are not crowded. One batch is fried for three minutes.

Place on a napkin or colander and wait for the excess oil to drain.

Recipe for baursaks with milk

Baursaks made with milk turn out very tasty. To prepare them, prepare the following products:

For the dough:

• Warm milk - 400 milliliters;
• Sugar - 15 grams;
• Flour - 40 grams;
• Dry yeast - 6 grams.

For the test:

• flour - 500 grams;
• salt - 1 teaspoon;
• refined sunflower oil - 50 grams.

To prepare the dough, pour the milk into a deep bowl or pan. Add yeast and sugar, mix everything.

Add flour (a little), cover with a cotton cloth or towel and put in a warm place. We're waiting for it to rise. It will take about 15 minutes.

The dough starts to bubble - add flour. Salt. Knead the dough. As a result, it should stick to your hands a little.

Cover the bowl with the dough with a towel and put it in a warm place for about one hour.

After an hour, knead the dough, add sunflower oil, rub it into the dough. Then put it in a warm place again.

After the dough has risen a second time, knead again.

Roll out the dough to a thickness of 0.5 to 1 centimeter.

Using a glass or other device, cut out round cakes. Cover with cotton cloth and place in a warm place to rise. Heat oil in a saucepan, reduce heat and place prepared tortillas. Fry on both sides until browned. Place on a napkin and let the oil drain.

Recipe for delicious baursaks made with yeast

When purchasing yeast, pay attention to the date of manufacture; it is better to take those released in the same year. Otherwise, you risk not getting the desired result. The dough just won't rise.

Our dish has the following composition:

• milk - 0.5 liters;
• yeast - 1 sachet;
• margarine - 200 grams;
• sunflower oil - 0.5 liters;
• sugar - 2 table. spoon;
• salt - 0.5 teaspoon. spoon

Before you start preparing baursaks, you need to prepare the yeast. To do this, take half a glass of milk and heat it a little. Add one tablespoon of granulated sugar to the milk, then add the yeast.

Once you have prepared the yeast, place the bowl in a warm place and wait about 15 minutes for it to bubble. While the yeast sits, prepare other products. Heat the milk, add sugar - 1 tablespoon. Soften the margarine - 2 tablespoons and mix. After 15 minutes the yeast has risen, add the milk mixture to it.

Add flour to the resulting mixture (sift it first). After this, pour salt into the resulting mound.

Let's start kneading the dough. It is better to knead the dough longer so that it reaches the desired consistency. At the end, add vegetable oil - 2 tablespoons. spoon., the dough should absorb it completely. Place in a warm place for 40 minutes, covered with a towel. We take it out after 40 minutes, knead it again and leave it for the same amount of time.

From the resulting dough we begin to form sausages. You no longer need to knead, as you won’t get any fluffiness when baking.

Mix the ingredients: mayonnaise, soda, sugar, salt, bio-s, add a little water. Then gradually add flour. Mix first with a spoon, then with your hands. The dough should be soft and not stick to your hands. Set aside for 10 minutes.

You can cut into any shapes.

Without this traditional treat, it would be difficult to imagine Kazakh, Bashkir and Tatar feasts, because small deep-fried buns are part of the flavor. The tasty snack was once prepared in the field as a quick but filling snack, so the cooking process requires basic culinary knowledge and skill. Eastern women honor and preserve traditions, passing on culinary experience generation after generation.

The five most commonly used ingredients in recipes are:

And although classic recipes for baursaks require a minimum set of products, the use of author’s secrets and small tricks is not excluded in the work. The dough for fluffy koloboks can be mixed with yeast or unleavened dough, using milk or kefir, respectively. Once cooked, the buns can be topped with syrup. According to the traditions of the peoples of Central Asia, baursaks are usually served with kumis, tea or as an appetizer to warm up the appetite.

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.