Baursak
Squares of yeast dough deep-fried into hollow puffs. The bread of the tea table and of every feast.
Ingredients
For 8 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Dissolve the yeast and sugar in the warm milk and leave it ten minutes, until it foams.
Work in the eggs, melted butter, salt and flour to a soft dough. It should stay slightly tacky.
Cover and leave somewhere warm for an hour, until the dough has doubled.
Knock it back, roll it out a centimetre and a half thick and cut it into three-centimetre squares or diamonds.
Let the pieces stand under a cloth for twenty minutes; this second rise is the reason for the hollow.
Heat the oil to 170 °C and fry in batches for two to three minutes, turning, to an even gold.
Drain on paper and serve warm, with tea, soured cream or honey.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Brücke-Osteuropa · Public domain