Baursak

Warm the milk to about 40°C and dissolve the yeast and sugar in it, stirring gently. Let the mixture stand for ten minutes until a foamy layer forms on the surface, confirming the yeast is active.

In a large bowl, combine the flour and salt. Make a well in the centre and pour in the yeast mixture, beaten egg, and melted butter. Stir with a wooden spoon until a shaggy dough begins to form.

Turn the dough onto a lightly floured surface and knead vigorously for eight to ten minutes until it becomes smooth, elastic, and springs back when pressed with a fingertip. Shape it into a ball.

Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and set it in a warm spot to rise for one hour or until it has doubled in volume and feels pillowy and light.

Punch down the risen dough and turn it out onto a floured surface. Roll it to about one-centimetre thickness, then cut into diamond or rectangular shapes roughly five centimetres across.

Heat the oil in a deep, heavy pot or Dutch oven to 175°C, using a thermometer to monitor the temperature. The oil depth should be at least eight centimetres for proper puffing.

Fry the baursak pieces in small batches of four or five, turning them with a slotted spoon, until they puff up dramatically and turn a rich golden brown on all sides, about two to three minutes total.

Remove the fried baursak with a slotted spoon and drain on a wire rack set over paper towels. Dust with powdered sugar or drizzle with honey while still warm, then pile on a platter and serve with tea.