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Siberian baursaki
Baked goods

Siberian baursaki

30 min4 serv.21 февр. 2026 г.

Description

Perfectly pairs with tea and coffee. Siberian baurzaks resemble a skullcap; this pastry is also called an "airy hat." The flatbreads are fried in a generous amount of vegetable oil, which is also used to drizzle them while cooking. The baurzak turns golden and puffs up like a little hat, which is how it got its name. This treat is often served as a dessert, sprinkled with powdered sugar—utterly irresistible and incredibly delicious! Of course, this isn't an everyday dish, but it's perfectly fine to indulge occasionally. Preparing Siberian baurzaks at home isn't extremely difficult, but it's better to do it with two people: while one stretches the dough ball, the other fries it. The result is so appetizingly beautiful that I highly recommend giving it a try. Serve warm or cooled. Ideal with tea.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare all the ingredients from the list. You can add a pinch of dry yeast to the dough to make the baursaki soft, or you can make them without yeast. Melt the butter and let it cool slightly.

  2. 2

    Step 2

    Step 2

    In a deep bowl, combine warm milk and melted butter.

  3. 3

    Step 3

    Step 3

    Add sugar and yeast. Mix well.

  4. 4

    Step 4

    Step 4

    Then add the eggs and mix well again.

  5. 5

    Step 5

    Step 5

    Add salt and gradually add flour in parts.

  6. 6

    Step 6

    Step 6

    The dough should be elastic and not too stiff. You can even leave it slightly sticky—just don't overwork it with flour. Cover the dough with a towel and let it rest for 15–20 minutes, then knead briefly once more and divide into balls of 50–70 grams each.

  7. 7

    Step 7

    Step 7

    You should get about 20-25 balls. I greased my hands with vegetable oil when shaping them, but this is not necessary. Cover the balls with a towel and let them rest for 40-45 minutes.

  8. 8

    Step 8

    Step 8

    Then roll each ball into a patty about 5 mm thick, and carefully, without tearing it with your fingers, stretch the patty thinly from the center toward the edges.

  9. 9

    Step 9

    Step 9

    Fry the baursaki in a deep frying pan or cauldron with plenty of hot vegetable oil. Carefully place the dough piece into the boiling oil and fry, continuously ladling the same oil over the top of it as it fries.

  10. 10

    Step 10

    Step 10

    As soon as the flatbread turns golden, place it on a paper towel.

  11. 11

    Step 11

    Step 11

    The cooled baked goods can be sprinkled with powdered sugar.

  12. 12

    Step 12

    Step 12

    Siberian baurzaks are ready.