Baursak

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 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.
5. 5 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.
6. 6 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.
7. 7 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.
8. 8 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.