Boorsok
Boorsok is a traditional Central Asian fried dough, particularly popular in Kyrgyzstan and Kazakhstan. The dough is leavened with yeast, then cut into small squares or diamonds and fried in hot oil until golden brown. This donut-like dish is especially important in nomadic cuisine, as it is easy to prepare, stores well, and is the perfect accompaniment to tea, honey, or dairy products such as kumis and kefir. It is also often eaten during festive occasions and family gatherings. If you like simple but tasty fried dough, Boorsok is an excellent choice!
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the flour, sugar, and salt. Dissolve the yeast in a little lukewarm milk and let it stand for 5-10 minutes until it starts to foam.
2
Add the yeast mixture to the flour, then mix in the egg and melted butter or vegetable oil. Knead into a smooth, elastic dough.
3
Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
4
On a lightly floured surface, roll out the dough to about 1 cm (½ inch) thick. Cut into smaller squares or diamond shapes.
5
In a large skillet, heat a generous amount of vegetable oil over medium heat. The oil is ready when a small piece of dough immediately starts to sizzle in it.
6
Fry the dough pieces until golden brown, turning constantly to ensure even cooking on all sides.
7
Place the fried Boorsok on paper towels to absorb excess oil, then serve warm or at room temperature.
