Hello Foodies!
Today I will tell you about the indispensable pastry of my childhood. My mom always prepared this recipe for breakfast on the weekends. We still do it from time to time. I love to consume tea and cheese with it. Now I will give you this recipe, which I love very much, with all its stages. I captured every detail as best I could. It takes some time to take detailed photos of the stages while cooking. On top of that, I get tired while translating into gifs, but I really like doing this. The more I care, the happier I am.
If you are ready for a visual feast, shall we start?
Egg
3 teaspoons of salt
1 Glass of Milk (200ml)
Half Tea Glass Oil (40ml)
Half Glass of Water (100ml)
2 Tablespoons of Powdered Sugar
3-4 Cups of Flour (I used 200ml Cup)
1 pack of powdered yeast (you can use fresh yeast)
First, I started to prepare the yeast. I added milk and water to a bowl and heated it on the stove. I was careful not to boil it too much. It's enough to be lukewarm.
I added powdered yeast to the lukewarm water and milk mixture. I whisked the yeast until it melted.
I transferred the mixture into a deep bowl. I added sugar and a glass of flour.
I whipped it until it was smooth. In order for the yeast to be active, I covered the mixture with a cloth and let it rest for 15-20 minutes.
As the yeast waited, it swelled and became active. Then I added an egg and salt.
After this stage, I start adding the flour gradually. If I add it all at once, it can become a very hard dough. To avoid this, I added a small amount of flour as I kneaded.
The dough should be non-sticky. It shouldn't be too hard or too runny. Try to adjust this as you knead the dough.
I left it to rest again so that the dough I prepared was identified with the yeast. You must cover the dough while doing this. I put the dough in the dough resting bucket and covered the lid. I even covered the dough with a cloth. Take care that the cloth does not touch the dough. I waited like this for 35 minutes.
I kneaded the rested dough for 3 minutes. The more yeast dough is kneaded, the more effective it is. The more you knead, the better results you will get.
Before putting the dough on the counter, let's sprinkle some flour so that it does not stick. Let's smear both surfaces with flour.
We roll out the dough with the help of a rolling pin. Let's be careful not to open it too thin. It is enough to be the thickness of the pinky finger.
Cut the dough in circles with the help of a glass.
Let's do the same with the remaining dough. I continued to shape the circle until the dough was finished.
Lay a cloth on a large tray. Let's put the dough that we cut in a round shape on it. Then I cover it again with a cloth. Let's continue to rest the dough in this way again for 10-15 minutes.
Add oil to a deep pan and heat it well. Then add the dough to the pan one by one.
Let it cook on medium heat until both sides are browned. If you open the bottom of the stove too much, the inside of the dough may remain raw. Pay attention to this.
As you can see, it was cooked well without being raw inside. If you pay attention to the stages, you will get a delicious Baursak.
The recipe ends here. I hope you like it. Please leave me a comment if you experience it. I am very curious about the results and your comments. Thanks in advance for your support and likes.
By the way, does my chubby girl ever stop while I prepare this? Of course no! It was caught on camera while I was shooting. He loves to eat very much. That's why he's a chubby cat. How he escapes the moment he realizes that he has been caught! When he smelled it and realized that it was nothing for him, he left without looking back.
Stay with Love,
xoxo.
