Baursak - Traditional Kazakh Fried Bread

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 ¼ tsp) instant yeast 7g (2 ¼ tsp) instant yeast
• 1 tsp salt 1 tsp salt
• 2 tbsp sugar 2 tbsp sugar
• 250ml (1 cup) warm water 250ml (1 cup) warm water
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 38g, 3g
• Protein: 6g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, salt, and sugar.
2. 2.
   Gradually add warm water to the dry ingredients while mixing with a wooden spoon or your hands.
3. 3.
   Knead the dough for about 5-7 minutes until it becomes smooth and elastic.
4. 4.
   Cover the dough with a clean kitchen towel and let it rest in a warm place for 1-2 hours, or until it doubles in size.
5. 5.
   Punch down the dough to release any air bubbles and divide it into small portions.
6. 6.
   Shape each portion into small squares or triangles, using your hands or a knife.
7. 7.
   Heat vegetable oil in a deep frying pan or pot to a medium-high temperature.
8. 8.
   Carefully place the shaped dough pieces into the hot oil, frying them in batches until they turn golden brown on both sides.
9. 9.
   Remove the fried baursak from the oil and drain them on a paper towel to remove excess oil.
10. 10.
    Serve the baursak warm and enjoy!

Treat your ingredients with care...

• Flour — Use all-purpose flour for the best results. Bread flour can also be used for a slightly denser texture.
• Instant yeast — Make sure the yeast is fresh and active to ensure proper rising of the dough.
• Vegetable oil — Choose a neutral-flavored oil with a high smoke point, such as canola or sunflower oil, for frying the baursak.

Tips & Tricks

• For a sweeter version, you can add a touch of honey or sprinkle powdered sugar on top of the baursak before serving.
• Serve baursak with traditional Kazakh dishes like Beshbarmak or Shorpa for an authentic culinary experience.
• If you prefer a lighter baursak, you can let the dough rise for a longer period of time, up to 4 hours, for a more pronounced flavor.

Serving advice

Baursak is best served warm. Enjoy it as a side dish with soups, stews, or main courses. It can also be enjoyed on its own as a snack or with a cup of tea.

Presentation advice

Arrange the golden baursak on a platter or basket, allowing their beautiful shapes and colors to shine. Sprinkle some fresh herbs, such as parsley or dill, on top for an added touch of freshness.