Baursak — Kazakh Fried Bread

About This Recipe

Baursak are small, puffy squares of deep-fried leavened dough that are as central to Kazakh culture as bread is to France or rice to China. Served at every celebration — weddings, funerals, Nauryz (Kazakh New Year), family gatherings — and alongside every meal, baursak are soft and slightly chewy inside with a golden, slightly crispy exterior. They have no complex flavour of their own — they are deliberately neutral, designed to accompany the rich, meaty flavours of Kazakh cuisine — but their lightness and softness make them impossible to stop eating. Making a large batch of baursak for guests is a statement of hospitality and respect in Kazakh culture.

Ingredients

Serves 8

• 500 gplain flour
• 7 g sachetfast-action yeast
• 1 tablespoonsugar
• 0.5 teaspoonsalt
• 200 mlwarm milk
• 2eggs
• 3 tablespoonsvegetable oil(for dough)
• 1 litrevegetable oil(for frying)

Instructions

1. 1

   Make the dough

   Combine flour, yeast, sugar and salt. Add warm milk, beaten eggs and oil. Knead for 8 minutes until smooth and elastic. Cover and prove for 1 hour until doubled.

2. 2

   Shape

   Roll dough to 1.5cm thickness. Cut into 4x4cm squares or diamonds. Rest for 10 minutes on a floured surface.

3. 3

   Fry

   Heat oil to 170°C. Fry baursak in batches for 3–4 minutes, turning occasionally, until puffed up and golden all over. Drain on paper towels.

   170°C is important — too hot and they colour before puffing, too cool and they absorb oil.

4. 4

   Serve

   Pile onto a large plate and serve warm alongside shurpa, kuyrdak or any Kazakh meat dish. Also excellent with butter and sour cream (qaimaq).

Variations

• •

  Sweet baursak: add more sugar and serve with honey or jam.

• •

  Some recipes use kefir instead of milk for a slightly tangier dough.

Storage

Best eaten warm and fresh. Store at room temperature for 1 day. Reheat briefly in a warm oven.

Frequently Asked Questions