Boortsog, also known as Mongolian or Buryat donuts, are deep-fried dough delights that are crispy on the outside, soft and fluffy on the inside. These irresistible treats are enjoyed across Central Asia, particularly in Mongolia, Buryat, and parts of Russia. With their golden-brown exterior and slightly sweet flavor, boortsog are perfect for dipping in honey, sprinkled with powdered sugar, or enjoyed plain.
Whether you’re looking for a unique dessert or a tasty snack to accompany your tea, this guide will equip you with everything you need to know to make perfect boortsog at home. So, gather your ingredients and get ready to impress your family and friends with these crispy, golden-brown delicacies.
Ingredients:
- 3 cups all-purpose flour, plus extra for dusting
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1 large egg
- 1 cup whole milk, warm
- 2 tablespoons melted butter, plus extra for greasing
- Vegetable oil, for deep frying
Equipment:
- Large mixing bowl
- Whisk
- Rolling pin
- Sharp knife or pizza cutter
- Slotted spoon or spider strainer
- Paper towels
- Serving platter
Instructions:
1. Preparing the Dough
- In the large mixing bowl, whisk together the flour, baking powder, salt, and sugar. This ensures the dry ingredients are evenly distributed for a consistently textured dough.
- Create a well in the center of the dry ingredients. Crack the egg into the well and add the warm milk and melted butter. Using a wooden spoon or your hands, gradually combine the wet and dry ingredients until a soft dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. If the dough feels too sticky, add a tablespoon of flour at a time until manageable. Conversely, if it’s too dry, sprinkle a teaspoon of warm milk until the desired consistency is achieved.
2. Shaping the Boortsog
- Divide the dough into two equal portions. Using a rolling pin, roll out each portion on a lightly floured surface to a thickness of about 1/4 inch.
- Use a sharp knife or pizza cutter to cut the dough into diamond shapes, approximately 2-3 inches long and 1-1.5 inches wide. You can adjust the size to your preference, but keep in mind that smaller pieces will cook faster.
- Make a small cut in the center of each diamond shape and pull one end of the dough through the cut to create a twist. This step not only adds visual appeal but also allows for even cooking.
3. Frying the Boortsog
- In a large, deep pot or Dutch oven, heat about 2-3 inches of vegetable oil to 350°F (175°C). To test if the oil is hot enough, drop a small piece of dough into the oil; it should sizzle and float to the surface immediately.
- Carefully add the boortsog to the hot oil in batches, making sure not to overcrowd the pot. Fry for about 2-3 minutes per side, until they turn golden brown and crispy.
- Use a slotted spoon or spider strainer to remove the fried boortsog from the oil and transfer them to a plate lined with paper towels to drain excess oil.
4. Serving and Enjoying
- Once the boortsog have cooled slightly, arrange them on a serving platter and dust generously with powdered sugar. For an extra touch of sweetness, serve with honey or your favorite fruit preserves on the side.
Boortsog Frying
Tips and Tricks:
- For extra flavor, add a teaspoon of vanilla extract or a pinch of ground cardamom to the dough.
- If you don’t have a thermometer to check the oil temperature, use a wooden spoon handle. Dip the handle into the oil; if bubbles form around it, the oil is ready for frying.
- Don’t overcrowd the pot while frying, as this will lower the oil temperature and result in greasy boortsog.
- Serve boortsog warm for the best taste and texture. However, leftovers can be stored in an airtight container at room temperature for a day or two.
Boortsog Platter
FAQs:
- Can I bake boortsog instead of frying?
While traditionally deep-fried, boortsog can be baked for a healthier alternative. Preheat your oven to 375°F (190°C) and bake the boortsog on a baking sheet lined with parchment paper for 12-15 minutes, flipping them halfway through, until golden brown.
- What can I substitute for whole milk?
You can use any type of milk you prefer, such as skim, low-fat, or even plant-based milk like almond or soy milk. Just make sure it’s warmed to room temperature before adding it to the dough.
- Can I freeze boortsog?
Yes, you can freeze the uncooked boortsog before frying. Arrange them in a single layer on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. When ready to cook, fry them straight from frozen, adding a minute or two to the cooking time.
Conclusion:
Making boortsog at home is easier than you might think! With this step-by-step guide and helpful tips, you’ll be impressing your friends and family with these delightful treats in no time.
Do you have any other questions about making boortsog? Share your thoughts and experiences in the comments below! And don’t forget to check out our other delicious recipes on Family Cuisine. Happy baking!
