Tatar Puffed Baursaks

Lush, rosy, delicious, made from simple ingredients! Tatar puffed baursaks are a national recipe; they are something between donuts and brushwood. They are prepared from yeast dough and fried in a large amount of oil. The process is quite simple, and the ingredients needed are very common.
cook time: 40 min
Miles Denholm
Tatar Puffed Baursaks

Nutrition Facts (per serving)

423
Calories
26g
Fat
35g
Carbs
9g
Protein

Ingredients (12 portions)

For dough:

Wheat flour 430 g
Chicken eggs 4 pc
Milk 55 ml
Butter 12 g
Dry yeast 2 g
Sugar 1 tbsp
Salt 0.3 tsp

For deep frying:

Vegetable oil 200 ml

Recipe instructions

Step 1

Step 1
How to make Tatar air baursaks? Prepare your food. Sift the flour — this will not only remove possible debris, but also saturate it with oxygen, resulting in more airy and fluffy products. Take milk of any fat content. Butter is natural and high quality, without vegetable additives.

Step 2

Step 2
Beat the eggs into a deep bowl. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush.

Step 3

Step 3
Add salt and sugar.

Step 4

Step 4
Pour in warm milk.

Step 5

Step 5
Add dry yeast — here they do not play a major role and are added in small quantities to loosen the dough.

Step 6

Step 6
Add melted butter and mix well. Read at the end of the recipe for information on how to melt butter in different ways.

Step 7

Step 7
Add flour in portions and knead the dough. Be prepared that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough.

Step 8

Step 8
Well-kneaded dough is smooth and elastic and holds its shape well.

Step 9

Step 9
Cover the dough with a towel and leave for 15 minutes.

Step 10

Step 10
Next, divide the dough into 8 parts.

Step 11

Step 11
Stretch each part into a rope.

Step 12

Step 12
Now cut each rope into small pieces the size of a hazelnut.

Step 13

Step 13
Heat oil for frying in a suitable container. There is a simple way to check whether the oil has warmed up well enough. Dip a wooden spatula into it. If bubbles have gathered around it, then you can begin the frying process. Fry the baursak in small portions — they immediately increase in volume and puff up.

Step 14

Step 14
In preheated deep fat they fry very quickly — literally in 2-3 minutes. In the process, carefully turn them over with a slotted spoon so that each piece is fried on all sides.

Step 15

Step 15
Place the finished baursaks on paper towels to absorb excess oil. If desired, sprinkle the baursaki with powdered sugar.

Step 16

Step 16
The yield of baursaks is large — there was enough for my large family, and there was still a little left! Bon appetit!

Additional rubrics

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