👨‍🍳 Instruktioner

1. 1

   In a small bowl, combine warm milk, sugar, and yeast. Let it sit for 5-10 minutes until foamy.

2. 2

   In a large bowl, whisk together flour and salt. Make a well in the center and pour in the yeast mixture, vegetable oil, and the optional egg. Mix until a soft dough forms.

   💡 Proffstips: If the dough is too sticky, add a little more flour; if too dry, add a tablespoon of milk.
3. 3

   Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

4. 4

   Punch down the risen dough. Roll it out to about 1 cm (0.5 inch) thickness and cut into small diamond or square shapes.

   💡 Proffstips: You can also roll the dough into small balls.
5. 5

   Heat a generous amount of vegetable oil in a deep pan or pot over medium heat. The oil should be hot but not smoking.

   💡 Proffstips: Test the oil temperature with a small piece of dough; it should sizzle immediately.
6. 6

   Carefully fry the baursaki in batches, turning them occasionally, until golden brown on all sides. This should take about 3-5 minutes per batch.

   💡 Proffstips: Do not overcrowd the pan, as this will lower the oil temperature and result in greasy baursaki.
7. 7

   Remove the fried baursaki with a slotted spoon and drain them on paper towels. Serve warm.

   💡 Proffstips: Baursaki are best enjoyed fresh.