Baursak

About This Recipe

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.

Ingredients

Serves 6

• 500 gplain flour
• 7 ginstant yeast
• 1 tbspsugar
• 1 tspsalt
• 250 mlwarm milk
• 2 largeeggs
• 50 gbutter(melted)
• Oilfor deep frying
• Honey or jamto serve

Instructions

1. 1

   Make the dough

   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.

2. 2

   Shape

   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.

3. 3

   Fry

   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.

4. 4

   Drain and serve

   Drain on paper towels. Serve warm in a bowl with honey, jam, butter, or clotted cream alongside.

Variations

• •

  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.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Best eaten fresh and warm. Store at room temperature up to 2 days; warm in the oven before serving.

Frequently Asked Questions