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Baursaks (doughnuts)

Author
Cookinero 13 Jan 2023
27370
Baursaks (doughnuts)

Baursaki is a donut, a popular pastry in Tatarstan, Bashkiria, Buryatia and beyond. Most often, baursaks are prepared for large feasts and served as an alternative to bread. According to the wedding tradition of the Tatars, the parents of the groom ( among the Siberian Tatars - the bride) bring a dish with baursaks as a gift for the wedding. Or the bride herself prepares baursak for the future mother-in-law. And by how tasty the baursak turned out, the mother-in-law determines how good a housewife her future daughter-in-law will be.

How to cook Baursaks (doughnuts)

Step 1

Sift the flour using a sieve. Prepare a rolling pin and a saucepan.


Step 2


Pour water and milk into a glass. Stir. Heat the mixture slightly in the microwave until it is lukewarm.

Step 3


Pour yeast and sugar into the warm mixture. Mix well. Leave the dough in a warm place for 15 minutes.

Step 4


Place the sifted flour on the work surface. Mix it with salt. Make a small well in the center of the flour.

Step 5


Pour the prepared dough and sunflower oil into the well. Knead a homogeneous dough.

Step 6


Transfer the finished dough into a bowl, cover with a towel and leave for 1.5 hours. After that, knead it and leave for another 30-40 minutes.

Step 7


Place the dough on a work surface and roll it out using a rolling pin into a layer approximately 1 cm thick.

Step 8


Using a glass or a small round cutter, cut out circles from the dough.

Step 9


Place the blanks on the table and cover with a towel. Leave them to infuse for 20 minutes.

Step 10


Fill a saucepan with vegetable oil for frying and put it on high heat. When the oil is hot, lower the blanks into it. Fry them until golden brown. Transfer the finished baursaks to a plate with a paper towel.







Baursaks (doughnuts) - FAQ About Ingredients, Baking Time and Storage

While all-purpose flour works best for achieving the traditional texture, you can experiment with bread flour for a chewier baursak. Avoid using cake flour, as it won't provide enough structure.
This recipe relies on yeast for the characteristic airy texture. Without yeast, baursaks will be dense and flat. Consider searching for a non-yeasted doughnut recipe for a similar result.
Store cooled baursaks in an airtight container at room temperature. They are best enjoyed within 1-2 days. To prevent them from becoming soggy, avoid storing them in the refrigerator.
Yes, you can freeze baursaks. Allow them to cool completely, then place them in a single layer on a baking sheet and freeze. Once frozen solid, transfer them to a freezer bag. Reheat in a warm oven or microwave until heated through.
Baursaks are delicious on their own, but they also pair well with honey, jam, powdered sugar, or clotted cream. They can be served as a sweet treat or alongside savory dishes.
If your baursaks are browning too quickly, reduce the heat of the oil slightly. Ensure the oil is hot enough for proper frying but not so hot that it burns the outside before the inside is cooked.
While traditionally fried, you can try baking them. Bake at 375°F (190°C) for 12-15 minutes, or until golden brown. The texture will be different, resulting in a drier, less airy baursak.

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