初級
Korean
Kimchi Jjigae (Kimchi Stew)
出典: 伝統
30 分3420 kcal
乳製品不使用🌶️🌶️
Baursak — Fried Dough Puffs
Little pillows of enriched dough fried until golden and hollow, piled high on the table for tea and set out for every guest and celebration. Soft inside, barely crisp outside, and gone in handfuls.
出典
レシピ提供 Kazakh home kitchens · 🏺 伝統 · Everyday Kazakh cooking — city and village kitchens where the borrowed Silk Road dishes (manti, lagman) sit alongside fried dough and tea.
Kazakh · traditional bread — An ownerless traditional dish, so no cook is credited. The cited article (canonical title 'Boortsog', reached from Baursak / bauyrsaq) documents the fried dough of Central Asia, Idel-Ural, Mongolia and beyond, shaped into triangles or spheres and eaten with tea. The enriched milk-and-egg dough here is a common Kazakh style; a plainer water dough is also traditional. Quantities and method are this book's own.
Watch it being made · 3 videos
⏱ 90 分🍽 6人分🔥 280 kcal🇰🇿 カザフスタン
ハラールベジタリアンナッツ不使用
作り方
Warm the milk, stir in the yeast and sugar, and leave 5 minutes until foamy. Mix in the egg, flour, salt and softened butter and knead to a smooth, soft dough. Cover and let it rise until doubled, about 1 hour.
Knock the dough back and roll it out about 1 cm thick. Cut into small squares or diamonds roughly 4 cm across — they puff up a lot, so keep them small.
Heat the oil to 170°C — hot enough that a scrap of dough rises and sizzles at once but does not brown instantly. Fry the pieces in batches, turning them, until puffed and golden all over, about 2 minutes each.
💡 Do not crowd the pan — too many pieces at once drop the oil temperature and they soak up fat instead of puffing. Fry a few at a time.
Lift onto paper to drain and pile them into a bowl while still warm. Serve with tea, and with butter, jam or honey for dipping.
💡 コツ
- Baursak sits at the centre of hospitality across the Kazakh steppe — a heaped bowl greets guests, and it appears at weddings, funerals and the Nauryz spring festival alike. It is meant to be shared by the handful, not counted out.
- They are best within an hour or two of frying. To hold them, keep them loosely covered at room temperature and warm briefly in the oven before serving — never the fridge, which turns them tough.
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