Yeast baursaki
Description
The recipe won't take much time. Baursaki made from yeast dough turn out very light, airy, and hollow inside. For preparing yeast baursaki, use dry yeast and flour by eye (use as much as the dough will absorb—until it becomes soft, elastic, and rises well). Baursaki are not too sweet, nor too salty. They are perfect with any filling. Serve warm or cooled. Ideal with tea.
Instructions
- 1
Step 1
First, prepare the starter. Dissolve the yeast in 1.5 cups of water, add sugar, and mix well. Add flour to achieve a consistency similar to thick sour cream. Let it sit in a warm place for half an hour to rise.
- 2
Step 2
After the sponge has risen, finely chop the margarine. Knead the dough: add a glass of water, salt, and margarine to the sponge, mix everything well until the margarine dissolves slightly.
- 3
Step 3
Now add the flour and knead a soft, pliable dough. Be careful not to make the dough too stiff, otherwise the baursaki won't rise and will turn out hard. Place the dough in a bowl, wrap it warmly, and put it in a warm place to let it rise properly.
- 4
Step 4
Divide the dough into several parts.
- 5
Step 5
Cut out circles from the dough.
- 6
Step 6
Fry in oil.
- 7
Step 7
Until golden brown.
- 8
Step 8
Baursaki made with yeast turn out hollow inside, so you can fill them with anything you like.
- 9
Step 9
Before serving, let the excess fat drain off.