Imported from Instagram
Baursaks with Milk and Water
Light and soft baursaks made from yeast dough with a mixture of warm milk and water. The thickness of the rolled-out dough affects the texture: thinner dough produces more hollow baursaks, while thicker dough makes them denser, with a small cavity inside.
Cook this recipe, hands-free
Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.
Ingredients
- 150 ml Warm water
- 150 ml Warm milk
- 1 tbsp Sugar
- 8 g Dry or fresh yeast
- 470 g Wheat flour
- 0.5 tsp Salt
- 30 g Butter (Softened)
- Sunflower oil (For frying)
Steps
- 1
In a bowl, combine the warm water and warm milk.
- 2
Add the sugar and yeast, and stir until combined.
- 3
Add the wheat flour, salt, and softened butter. Knead the dough.
- 4
Cover the dough and leave it in a warm place for 1 hour to rise.
- 5
Roll out the dough. For more hollow baursaks, roll it out thinner; for denser baursaks, leave it thicker.
- 6
Cut baursaks from the rolled-out dough.
- 7
Leave the shaped baursaks to rest for another 30 minutes.
- 8
Heat the sunflower oil and fry the baursaks over medium heat on both sides until beautifully golden brown.
- 9
Serve the finished baursaks warm.
Notes
The source does not specify the exact amount of oil, frying temperature, or method of cutting the dough; use enough oil for frying and rely on the golden-brown color as a guide.
Nutrition per serving
Every recipe, finally cookable.
Turn your next favorite video into a recipe you can actually follow — ingredients, steps, and times in seconds.
Already have SeeMeCook? Open this recipe →