Kazakhstan's beloved fried dough balls — golden, airy, and slightly sweet, served at every celebration and as everyday tea bread.
Baursak are small, puffed, deep-fried dough balls that appear at virtually every Kazakh celebration, from weddings and Nauryz (New Year) to everyday tea gatherings. They are made from a simple yeast or baking-powder dough enriched with milk, eggs, and butter, cut into small pieces and fried until golden and hollow inside. The contrast of the crispy exterior and soft, airy interior makes them irresistible. Baursak are always present at the dastarkhan (traditional Kazakh tablecloth meal), placed in a bowl alongside other breads and sweets. They are eaten warm with butter, jam, honey, or clotted cream, and are one of the foods that Kazakh hosts consider an expression of hospitality and respect for guests. The word baursak comes from the Kazakh verb meaning 'to embrace' — a fitting name for such a welcoming food.
Serves 6
Mix flour, yeast, sugar, and salt. In a separate bowl whisk warm milk, eggs, and melted butter. Combine wet and dry ingredients and knead for 8 minutes until smooth and slightly sticky. Cover and prove in a warm place for 1 hour until doubled.
Knock back the dough and roll out on a floured surface to about 1.5 cm thickness. Cut into 3×3 cm squares or into rounds using a small cutter.
Don't make them too large — small pieces (walnut-sized) fry evenly and puff up to a satisfying hollow ball.
Heat oil in a deep pan to 170°C. Fry baursak in batches without crowding, turning regularly, for 3–4 minutes until evenly golden on all sides and puffed. They should float and rotate naturally as they cook.
Drain on paper towels. Serve warm in a bowl with honey, jam, butter, or clotted cream alongside.
Oil temperature is critical — too hot and they brown before cooking through; too cool and they absorb oil. 170°C is ideal.
The baursak should puff and become hollow inside — this is the sign they are properly cooked.
They are best eaten warm; reheat briefly in a 160°C oven if needed.
Add a pinch of cardamom or vanilla to the dough for a sweeter, more aromatic version.
Make savoury baursak with less sugar and serve alongside soup.
Use kefir instead of milk for a slightly tangier dough.
Best eaten fresh and warm. Store at room temperature up to 2 days; warm in the oven before serving.
Baursak have been part of Kazakh nomadic culture for centuries. In the days of mobile yurt-dwelling, fried dough was practical — it needed no oven, just a pot of fat over a fire. The tradition became ritualised over time, with baursak taking on symbolic importance at celebrations and as an expression of Kazakh hospitality. Throwing baursak into the air at Nauryz and weddings is still practised as a gesture of joy and abundance.
Yes — replace yeast with 2 teaspoons of baking powder and skip the proving step. The result will be slightly denser but still delicious and much quicker to make.
Drop a small piece of dough in — it should sink briefly, then rise to the surface and start sizzling steadily within 2–3 seconds. If it sinks and stays down, the oil is too cold. If it browns immediately, it's too hot.
Per serving · 6 servings total
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