Baursak

Makes ~30 pieces Prep 20 min + 1 hr rise Cook 20 min Difficulty Easy

Baursak are puffy deep-fried dough pillows that appear on every Kazakh table — at breakfast, alongside shurpa soup, or stacked high at celebrations. Their airy interior and golden crust make them irresistible straight from the oil. The yeasted version below is the most classic; a quicker baking-powder variant also exists for busy days.

Ingredients

500 g (3⅓ cups) plain flour
7 g (1 sachet) instant dry yeast
1 tsp sugar
1 tsp salt
2 eggs
200 ml warm milk
3 tbsp sour cream or kefir
2 tbsp neutral oil (sunflower), plus plenty for deep-frying

Method

Whisk the yeast and sugar into the warm milk and leave for 5 minutes until slightly foamy.
In a large bowl, combine flour and salt. Add the eggs, sour cream, oil, and the yeast mixture. Mix until a soft, slightly sticky dough forms.
Knead on a lightly floured surface for 6–8 minutes until smooth and elastic. Place in an oiled bowl, cover with a damp cloth, and leave to rise in a warm spot for 1 hour, or until doubled in size.
Turn the dough onto a floured surface and roll out to about 1.5 cm thick. Cut into squares or diamonds roughly 4 cm × 4 cm, or use a round cutter.
Pour oil into a deep heavy pot to a depth of at least 6 cm. Heat to 170–180 °C (a small piece of dough should sizzle and rise to the surface within seconds).
Fry baursak in batches of 6–8, turning once, for about 3–4 minutes total until deep golden on all sides. Do not crowd the pot or the temperature will drop and the baursak will absorb oil rather than puff.
Remove with a slotted spoon and drain on a rack or paper towels. Serve warm.

Serving

Baursak are traditionally served with butter, clotted cream (qaймақ), or honey. They also go beautifully alongside a bowl of lamb broth. Leftovers keep at room temperature for a day; refresh briefly in a dry pan or oven.

Tips

Consistent oil temperature is the key to puffy, non-greasy baursak. Use a thermometer if you have one. The dough should feel as soft as an earlobe — if it's stiff, add a tablespoon of warm milk. For a quick version, substitute the yeast with 2 tsp baking powder and skip the rise time entirely.