Baursaki with sour milk

1. Combine milk, salt, sugar, chicken egg and vegetable oil in a deep bowl. Stir the mixture with a whisk until smooth.

2. Enter the sifted wheat flour and soda.

3. Knead a soft, non-sticky dough. The amount of flour may differ slightly from that indicated in the list, depending on the variety and brand of the manufacturer, so it is better to add it in parts and be guided by the consistency of the dough (it took me all 350 g).

4. Cover the dough with a towel and let it "rest" for 30 minutes. Then roll it into a thin layer, about 0.5-0.7 cm thick.

5. Then cut the cake into wide strips (as shown in the photo).

6. Cut the strips in turn into rhombuses, squares, etc. Baursaks can also be made in a round shape, in which case it is not necessary to cut into strips, it is enough to roll out the dough and squeeze out the circles with a thin-walled glass.

7. In a suitable saucepan, heat the vegetable oil, it will take a lot - the workpieces should float freely in it. Drop a batch of diamonds into the hot oil and fry until golden brown, turning constantly so they are fried evenly on all sides. At the same time, the fire should be moderate so that the dough has time to fry inside.

8. Catch the finished baursaks with a slotted spoon and transfer to a flat plate covered with paper napkins, into which excess oil will be absorbed.

9. Yeast-free baursaks on sour milk are very tasty, porous and soft.

10. They are not too sweet, so they can be served with hot dishes instead of bread or with honey during tea drinking.

11. Bon appetit!