Printed September 1, 2026
Kazakh Baursak with Creamed Honey Butter
Pillowy fried dough puffs, traditional to the Central Asian steppes, become a decadent breakfast when served with whipped honey butter. Golden, airy, and dangerously addictive.
Ingredients
- 500g all-purpose flour
- 250ml warm milk
- 2 teaspoons instant yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 egg
- 50g butter, melted
- Vegetable oil for deep frying
- 150g butter, softened for honey butter
- 100g honey
- 1/4 teaspoon sea salt flakes
- 1/2 teaspoon vanilla extract
Preparation
Across Kazakhstan and Central Asia, baursak holds deep cultural significance—these golden fried dough pieces are served at celebrations, offered to guests as a sign of hospitality, and enjoyed with morning tea. Their name reportedly comes from the Turkic word for "twisted," though modern baursak are typically cut into simple squares or diamonds.
What makes baursak special is their texture: crispy and golden outside, yet impossibly light and airy inside. They're best eaten hot from the oil, though they remain delicious at room temperature—nomadic origins mean they're designed to travel well.
Preparation
- In a large bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let stand for 10 minutes until foamy.
- Add remaining sugar, salt, egg, and melted butter to the yeast mixture, whisking to combine.
- Gradually add flour, mixing until a soft dough forms.
- Knead for 8-10 minutes until smooth and elastic.
- Place in an oiled bowl, cover, and let rise for 1.5 hours until doubled.
- While dough rises, prepare honey butter: beat softened butter with honey, sea salt, and vanilla until light and fluffy.
- Refrigerate until needed.
- Once risen, roll dough out on a floured surface to about 1cm thickness.
- Cut into diamond or square shapes, approximately 5cm across.
- Cover cut pieces with a towel and let rest for 20 minutes.
- Heat oil to 180°C (350°F) in a deep pot or fryer.
- Fry baursak in batches, turning occasionally, for 2-3 minutes until puffed and golden brown on all sides.
- Drain on paper towels.
- Serve hot with the creamed honey butter on the side for spreading or dipping.
Serving suggestion: Traditionally enjoyed with hot black tea, but equally delicious with coffee.
