RCI-SN.002.0132.001
Domalak Baursak
Domalak Baursak from the Recidemia collection
Prep5 min
Cook10 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- pialas of curds2 unit
- a piala of flour1 unit
- 3 unit
- table-spoons of butter2 unit
- 1 unit
- a tea- spoon of salt1 unit
- a piala of sour cream1 unit
- a piala of castor sugar.1 unit
Method
1
In a large mixing bowl, crack the eggs and add the sugar, then beat together vigorously until the mixture is pale, smooth, and the sugar has fully dissolved.
3 minutes
2
Gradually incorporate flour into the egg and sugar mixture, stirring continuously until a soft, slightly sticky dough forms that holds its shape.
5 minutes
3
Turn the dough out onto a lightly floured surface and knead gently until smooth and elastic, then cover with a clean cloth and allow it to rest.
10 minutes
4
Pinch off small portions of the rested dough and roll each piece between your palms to form uniform round balls roughly the size of a walnut.
8 minutes
5
Pour enough oil into a deep heavy-bottomed pot to allow the baursak to float freely, and heat the oil over medium heat until it reaches approximately 170–180°C (340–356°F).
5 minutes
6
Carefully lower the dough balls in small batches into the hot oil, frying them while turning occasionally until they are golden brown and puffed all around.
5 minutes
7
Remove the fried baursak with a slotted spoon and transfer them to a plate lined with paper towels to drain any excess oil.
2 minutes
8
Arrange the domalak baursak on a serving platter and optionally dust with powdered sugar or drizzle with honey before serving warm.
2 minutes