Description
Once I was taught in Kazakhstan frying baursaks, and each hostess claimed that it was her recipe of the most faithful, most accurate, ancient. Gathering of the many, teamed the best, in my opinion, I made them the same way. Help yourself.
Ingredients
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Flour
600 g
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Yogurt
220 ml
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Broth
100 ml
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Butter
25 g
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Sugar
1 Tbsp
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Yeast
1.5 tsp
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Salt
1.5 tsp
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Vegetable oil
700 ml
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Fat
100 g
Cooking
Hot lamb or beef broth, melt the butter.
Put flour, salt, sugar, pour kefir. Mix well. Add yeast.
Kneading, pour oil broth.
Knead the dough.
Hands knead the dough until smooth, about 10 minutes. Put in a bowl and leave for fermentation for 60 - 80 minutes. I first used a microwave. Put a glass of hot water and a bowl with the dough, close.
The dough has doubled. To press down. To begin forming.
Split into several pieces, each roll into sausages.
To cut the wide washers. Molded, lightly potkrovlju.
Leave for 15-20 minutes, covered with film.
In the cauldron, pour oil and spread the pieces of lamb fat, salt. To warm up.
Gently lay in hot oil. Not a lot, donuts will grow significantly.
Fry on medium heat for 3-4 minutes on each side.
Toasted lay out on a paper towel to remove excess oil.
Hot to lay out on a dish.
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