Entree: Kazakhstan – Almaty & Southeast – Бауырсақ ➤ Bauyrsak (Small deep-fried leavened dough pieces traditionally served as bread or an accompaniment)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 6 min

Additional 1 hr 30 min

Total 2 hrs 6 min

Ingredients

- 3 1/2 cups (440 g) all-purpose flour
- 1 packet (2 1/4 tsp / 7 g) active dry yeast
- 1 cup (240 ml) warm milk (about 100–110°F / 38–43°C)
- 1/2 cup (120 ml) warm water (about 100–110°F / 38–43°C)
- 2 tbsp (25 g) granulated sugar
- 1 tsp (6 g) fine salt
- 1 large egg, approx. 50 g
- 2 tbsp (28 g) unsalted butter, melted and slightly cooled
- 2 tbsp (30 ml) vegetable oil (for dough)
- 4 cups (960 ml) vegetable oil (for frying), plus more as needed
- Optional for serving: powdered sugar, honey, or sour cream (no measurement)

Instructions

1. In a small bowl, dissolve the yeast and 1 tsp of the sugar in the warm water and milk; let sit 5–10 minutes until foamy.
2. In a large bowl combine flour, remaining sugar, and salt. Make a well, add the beaten egg, melted butter, vegetable oil, and the yeast mixture. Mix until a soft dough forms.
3. Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If too sticky, add flour 1 tbsp at a time.
4. Place dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let rise in a warm place until doubled, about 1 to 1 1/2 hours.
5. Punch down the dough and transfer to a floured surface. Roll or pat to about 1/2-inch (1.3 cm) thickness. Cut into 1 1/2–2 inch (4–5 cm) diamonds or rounds.
6. Heat the frying oil in a deep pot to 350°F (175°C). Test with a small piece of dough; it should sizzle and rise slowly.
7. Fry the dough pieces in batches, turning occasionally, until puffed and golden brown on all sides, about 2–3 minutes per side. Avoid overcrowding.
8. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven if frying remaining batches.
9. Serve warm as a bread accompaniment to stews or with honey, powdered sugar, or sour cream.