作法
- 酵母與糖溶於 100 毫升溫水中，靜置 10 分鐘至起泡。
- 麵粉與鹽於碗中混合。加入起泡酵母液、食用油、牛奶、雞蛋與剩餘溫水，揉 8 分鐘成柔軟麵團。發酵 60 分鐘至兩倍大。
- 排氣後麵團搓成粗長條（3 公分粗）。切成 2 公分小段，每段炸出來就是一顆小方塊。
- 深鍋中將油加熱至 170°C—丟入一塊麵團應立即浮起。
- Baursaki 分批油炸，每批約 3 分鐘並翻面，至深金黃酥脆。麵團炸時會膨脹。
- 撈起置於網架瀝油。室溫搭配奶油與果醬或蜂蜜沾食。配奶茶（Shai）享用。裝入密封罐可保存 2 週。
Common questions
Can 炸麵糰（Baursaki） be made ahead?
炸麵糰（Baursaki） is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is 炸麵糰（Baursaki） spicy?
炸麵糰（Baursaki） as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 炸麵糰（Baursaki） vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 炸麵糰（Baursaki） to make at home?
炸麵糰（Baursaki） is approachable for a home cook with basic stove skills — total time about 55 minutes, no special technique required.
Can 炸麵糰（Baursaki） be scaled up or down?
This recipe is written for 8 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Baursaki 是哈薩克的節慶餅—在納吾肉孜節（哈薩克新年，3 月 21 日）時，家家戶戶會把 Baursaki 堆成幾何造型作為節日中央擺飾。這道菜源自蒙古（與蒙古的 Boortsog 相似），與吉爾吉斯、土庫曼及其他突厥文化共有。它與待客之道密不可分；造訪哈薩克家庭就會被招待 Baursaki 配茶。每戶人家偏好的造型不同—有人做圓球、有人做三角形、有人做扁狀。
