Kazakh Kitchen

Baursak are small, airy pillows of yeasted dough deep-fried until puffed and golden. They appear at the Nauryz spring festival, at funerals as an offering, at weddings, and just as readily on a Sunday morning with tea and butter. No Kazakh dastarkhan (spread table) is complete without a bowlful.

Ingredients

• 500 g plain flour, plus extra for dusting
• 7 g instant yeast (1 sachet)
• 1 tsp sugar
• 1 tsp salt
• 250 ml warm milk
• 2 eggs
• 2 tbsp sour cream or plain yogurt
• 2 tbsp neutral oil (for the dough)
• Vegetable oil for deep-frying (about 1 litre)

Method

1. Whisk together the warm milk, sugar and yeast. Leave 10 minutes until foamy.
2. Beat in the eggs, sour cream and oil.
3. Add the flour and salt and mix to a soft, slightly sticky dough. Knead 8 minutes by hand until smooth and elastic.
4. Cover and leave to rise in a warm place for 45 minutes to 1 hour, until doubled.
5. Turn the dough out onto a lightly floured surface. Do not knock it back hard — handle gently to keep some air.
6. Roll to about 1.5 cm thickness and cut into small squares or rounds (about 3–4 cm). Alternatively pinch off walnut-sized balls and flatten slightly.
7. Heat the oil in a deep pot to 170 °C (325 °F). Test with a small piece of dough — it should rise to the surface within 3 seconds.
8. Fry in batches of 6–8, turning once, about 3–4 minutes total until deep golden brown. Do not crowd the pot.
9. Drain on paper towels. Serve warm, ideally with black tea and a dish of butter and jam alongside.