I also made Baursaks today for dessert. Baursaks are a Central Asian festive food traditionally, big at weddings, New Year festivals and the like but are also a big part of Kazakh host etiquette where they will put them in small piles all over the eating area to symbolise the generosity of the hosts with their food. Lots of stuff in dastarqan ettiquite is like that though, cleaning your plate is a sign for the host to fill it up again, if you're done you leave a bit of food on it but not bread because bread is very culturally significant. It's a fascinating topic that I could go on about a lot more but it's beyond the scope of this thread. Anyway, with baursaks, despite them being a 'fancy' food, I like to just make some occasionally as comfort food.
As I said before, it's a puffy fried bread. To make it is pretty simple, but time consuming. The dough is just flour, milk, eeg, sugar and yeast. You make it a stretchy ball that holds together. It doesn't need to be super compact, you want it to be kind of soft but mostly holding its shape when you set it down.
Anyway so you cover the dough with some cloth and let it rest somewhere warm for ~4 hours for the yeast to do its thing, I did this a bit after starting the Khoresh. After the rising is done, you put some oil in a wok type dish. Traditionally you would use a kazan, but I don't have one so I just used a steep-sided stovetop wok that I have. I want to get a proper kazan though because they're both a cooking pan/pot and a utensil in Central Asian cooking and they're super useful. You can use them to make pilaf, stew, manti, sausage, everything. You also have a portable tandoor for bread as was done by the nomads of Central Asia. All with one pan essentially. It's not stoveware, but cooking on a fire is fun, but does have its challenges because you don't have temperature control like you do with gas.
Anyway, that was a digression. You put the oil in the kazan/pot/wok/whatever. You want enough oil for the baursaks to float, but not not so much as to be wasteful. A lighter oil is best for colour, sunflower or canola is a good and affordable option but I ran out, s
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