Kazakh baursaks

Description

Unthinkable without baursaks Kazakh holiday table. They -integral part of our culture. In Kazakhstan for several years has imposed a holiday "Day of Baursaks," which takes place in the fall. Therefore, every self-respecting Kazakh bakes them. So I decided to share with you my "special" recipe. They like all who have tried them, but appreciate them especially my grandchildren!

Ingredients

Flour

500 g
Milk

300 ml
Butter

20 g
Yeast

20 g
Sugar

1 Tbsp
Salt

1 tsp
Water

50 ml
Chicken egg

1 piece
Vegetable oil

Cooking

Sugar and salt pre-dissolved in hot water and slightly cool. Fresh yeast dissolve in warm milk with a spoon or hands, add melted butter, lightly beaten egg, pour salt-sugar mixture and stir with a spoon. In the sifted flour, parts by infusing the milk mixture, knead the dough.

The batter will get this consistency... sticky but suggest not to score the dough with flour, otherwise you risk to receive future hard baursaks. Better lubricate your hands with vegetable oil and they will not stick to the dough

Knead until then, until the dough will "puff", 5-7 minutes. When the dough is mixed, wet your hands with water and hand stroke the top:since the dough faster suitable.

Cover tightly with cling film or a lid, as I have. Put in a warm, draft-free place to proof for 1-1.5 hours.

Here is how it went...

Again good pomnite the dough and put on the second proofing, about 35-40 minutes. After this time divide the dough into two parts. At this time, put the pan with vegetable oil on the fire.

Slightly propylite the table with flour and roll out the gingerbread man, the thickness of the dough should be okolo7-8 mm.

Divide it into squares ( I have about 5cm to 5cm). Of the edges of the triangles will turn out - anything terrible...

Baursaks fry batches, first one way, then another over moderate heat (if the oil is too hot - you baursaks will be dark, which is not desirable). They GB. light Golden color.