Go Back
–+ servings

Kefir baursaki

Prep Time 30 minutes
Cook Time 40 minutes
Yeast activation, rising and resting 1 hour 20 minutes
Total Time 2 hours 30 minutes
Servings 12 servings
Print the recipe

Ingredients

For the dough

  • 500 ml plain milk kefir Use unsweetened kefir.
  • 750 g all-purpose flour Add only as much as the dough needs; save a little for dusting.
  • 1 egg
  • 1 tbsp sugar
  • ½ tsp salt
  • 1 tsp dry yeast
  • 1 tsp baking soda
  • 2 tbsp refined sunflower oil For mixing into the dough.

For frying

  • 500 ml refined sunflower oil Choose a narrow, deep pan so the dough can float.

You will need

  • Large mixing bowl
  • Small saucepan
  • Sieve
  • Mixing spoon
  • Knife or dough scraper
  • Deep, heavy-bottomed saucepan
  • Frying thermometer
  • Slotted spoon
  • Clean kitchen towel
  • Paper towels

Instructions

Make and fry the baursaki

  • Warm the kefir gently in a small saucepan until lukewarm, not hot.
  • Mix the warm kefir, sugar and yeast in the large bowl and leave for about 10 minutes.
  • Stir in the egg, salt, baking soda and 2 tbsp oil until evenly mixed.
  • Work in the sifted flour gradually, starting with 500 g, and knead for about 10 minutes. Add more flour only as needed to make a soft, elastic dough that holds its shape but still feels slightly tacky.
  • Cover the bowl and leave in a warm place for about 60 minutes, until the dough has visibly risen. Give it longer if the room is cool.
  • On a lightly floured surface, gently press the dough down and roll into ropes. Cut into pieces 2–3 cm wide, keeping them evenly sized and roughly the size of a walnut.
  • Cover the dough pieces with a clean towel and rest for 10 minutes.
  • Heat the frying oil in the deep pan over medium heat to 180°C (350°F). A small piece of dough should bubble promptly when added.
  • Fry in small batches for about 3–4 minutes, leaving space between the pieces and turning them until evenly golden. Break open a piece from the first batch to check for wet dough in the centre. If the centre is still raw, lower the heat and finish cooking that batch before adding more dough.
  • Lift out with a slotted spoon and drain on paper towels.
    • Kefir thickness and flour absorption affect how much flour you need. Stop adding flour while the dough is still soft.
    Leave space for the breads to puff, and let the oil return to temperature before each new batch.

Storage and safety

Baursaki are best freshly fried. Let leftovers cool completely before sealing in an airtight container; keep in a cool room for up to 1 day. In hot or humid weather, or to keep them longer, freeze once cooled and eat within 1 month for the best texture.