Composition / ingredients
Cooking method
1. Prepare the sourdough. Dissolve yeast and sugar in warm milk. Add flour and mix. Let the sourdough stand for 15-20 minutes.
2. For the dough, mix salt with flour and sift. When the dough is ready, add the sifted flour and knead the dough. It will stick slightly to your hands.
3. The dough should fit. As a rule, 1 hour is enough.
4. Knead the risen dough with sunflower oil and let it stand for another 1 hour.
5. Roll out the dough that has come up (a layer 1 cm thick), squeeze out the circles. I do it with a cup. Let them lie down for another 15 minutes on a board sprinkled with flour.
6. Baursaks are fried in a lot of oil. Heat the oil well and fry the baursaks until golden brown.
7. Put the finished baursaks on paper napkins to remove excess oil.
Done! Bon appetit!
Caloric content of the products possible in the composition of 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
- Pressed yeast - 109 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
