Composition / ingredients
Cooking method
1. Break the eggs into a dough bowl, add milk, melted butter, sugar, a pinch of salt and mix.
2. Sift portions of flour to the egg mass and knead the sticky dough. Cover the dough and leave for 20-30 minutes to rest.
3. At this time, in a large bowl or saucepan, mix all the fats for deep frying. You can cook baursaks on any deep-frying fat.
4. Generously dust the table with flour and put the dough on it. Mix a little and divide into apple-sized pieces. Roll out each piece into a sausage, flatten it a little and cut into small squares-pads, pressing each a little with your finger. So prepare half or a quarter of the dough.
5. Put a portion of the blanks in hot oil and cook. First, in order not to crumple the baursaks, the bowl with oil is shaken and moved. Then, when the donuts surfaced, they are constantly being disturbed. Cook the baursaks until golden brown. Then remove them with a colander or a slotted spoon and transfer to a bowl.
6. So prepare all the baursaks.
7. Cook the syrup from sugar and water, pour it over the baursaks and stir constantly until the syrup hardens on all the donuts.
8. Put the baursaki in the glaze on a dish with a high slide.
Enjoy!
Calorie content of the products possible in the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Chicken egg - 80 kcal/100g
- Ghee - 892 kcal/100g
- Chicken fat - 897 kcal/100g
