👨‍🍳 Instruktioner

1. 1

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

   💡 Proffstips: Ensure the milk is warm, not hot, to activate the yeast.
2. 2

   In a large bowl, whisk together the flour, remaining sugar, and salt.

   💡 Proffstips: Combining dry ingredients first ensures even distribution.
3. 3

   Make a well in the center of the dry ingredients. Pour in the activated yeast mixture, beaten egg, and melted butter. Mix until a shaggy dough forms.

   💡 Proffstips: The dough will be sticky at this stage.
4. 4

   Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

   💡 Proffstips: Kneading develops gluten, essential for a good texture. Resting allows the yeast to work.
5. 5

   Once risen, punch down the dough and turn it out onto a lightly floured surface. Roll out the dough to about 1 cm (1/2 inch) thickness.

   💡 Proffstips: Don't overwork the dough after rising.
6. 6

   Cut the dough into desired shapes (squares, diamonds, or small circles). You can also cut strips and tie them into knots.

   💡 Proffstips: Traditional Boortsog shapes vary, so feel free to be creative.
7. 7

   Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven to 170-180°C (340-350°F). Carefully fry the dough pieces in batches, turning them occasionally, until golden brown on all sides (about 2-3 minutes per side).

   💡 Proffstips: Maintain a consistent oil temperature for even cooking and to prevent the dough from absorbing too much oil.
8. 8

   Remove the fried dough with a slotted spoon and drain on paper towels. While still warm, drizzle generously with honey and sprinkle with chopped nuts.

   💡 Proffstips: Drizzling honey while warm allows it to melt slightly and coat the dough beautifully.