Bugirsok
Bugirsok is a traditional Central Asian fried dough, mainly consumed during festive occasions and family gatherings. It is a popular dish in nomadic cultures because it is easy to prepare and store. The yeast dough is formed into small squares or balls and then fried in hot oil until golden brown. Bugirsok is often served with honey or jam, but a savory version is also popular, for example with dairy products or savory sauces. If you like simple but tasty fried dough, Bugirsok 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 and 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 thickness. Cut into small squares or form into small balls.
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 them constantly to ensure they cook evenly on all sides.
7
Place the fried Bugirsok on paper towels to absorb excess oil. Serve warm or at room temperature with honey or jam.
