Baursak

Ingredients

Quantities for 8 servings.

• 600 g Flour
• 300 ml Milk, warm
• 7 g Dry yeast
• 2 piece Egg
• 2 tbsp Sugar
• 50 g Butter, melted
• 1 l Oil for frying
• 1 tsp Salt

Method

1. Dissolve the yeast and sugar in the warm milk and leave it ten minutes, until it foams.
2. Work in the eggs, melted butter, salt and flour to a soft dough. It should stay slightly tacky.
3. Cover and leave somewhere warm for an hour, until the dough has doubled.
4. Knock it back, roll it out a centimetre and a half thick and cut it into three-centimetre squares or diamonds.
5. Let the pieces stand under a cloth for twenty minutes; this second rise is the reason for the hollow.
6. Heat the oil to 170 °C and fry in batches for two to three minutes, turning, to an even gold.
7. Drain on paper and serve warm, with tea, soured cream or honey.