Yespe Baursak

Prepare a strong batch of traditional Kazakh black tea by bringing 500ml of water to a rolling boil and steeping 2 tablespoons of loose black tea leaves for 5 minutes. Strain the tea and allow it to cool slightly to around 60°C.

In a small saucepan, warm 200ml of fresh whole milk over medium-low heat until it just begins to steam, then combine it with the brewed tea to create a classic Kazakh milk tea base. Stir gently and set aside.

In a mixing bowl, combine 2 cups of flour, 1 teaspoon of yeast, a pinch of salt, and enough warm water to form a soft, pliable dough for the baursak component. Knead the dough for 5 minutes until smooth, then cover and allow it to rest.

Heat vegetable oil in a deep pan to 170°C and fry small torn pieces of the prepared dough until they are golden brown and puffed on all sides. Remove the fried baursak pieces and drain them on paper towels.

Dissolve 2 tablespoons of honey and a pinch of cinnamon into the warm milk tea mixture, stirring until fully incorporated to add sweetness and aromatic depth to the beverage.

Pour the spiced honey milk tea into tall glasses filled with ice, leaving room at the top for garnish. Ensure the glasses are chilled beforehand for best results.

Place 2 to 3 small warm baursak pieces on the rim or inside the tall glass as a garnish and flavor pairing element, allowing their fried dough aroma to complement the beverage.

Finish by drizzling a small amount of additional honey over the top of the drink and serve immediately alongside the remaining baursak on a small plate for dipping.