Borsok- Kyrgyzstan

Borsok- Kyrgyzstan
Borsok (Also spelled Bursuk, Boorsok, Borsook, and, Borcoc, with both the ’s’ and’k’ sound) is eaten all over central Asia, and I cannot believe I’ve never made this before. See, Borsok are essentially donuts- the Kyrgyz equivalent of Krispy Kreme. Say Kyrgyz Krispy Kreme 5 times fast. They can also be savory, if you don’t glaze them. Also, these have to be deep fried. Don’t try to bake them, or pan fry them. Accept the deep fryer. Love the deep fryer. Be the deep fryer.
1 cup flour
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon yeast
2 tablespoons milk
2 tablespoons water
1 egg
Start by mixing up the dry ingredients. You can add more sugar if you want it to be sweeter, or even add some spices like cinnamon, nutmeg, allspice, cumin, paprika, or turmeric. Slowly pour the wet ingredients in, and mix it up with a wooden spoon. I’ve never seen anyone use anything but a wooden spoon to mix up a dough. The thought of using a metal spoon makes me feel deeply uncomfortable. Wooden spoons are the most underappreciated utensils in the world. Or the kitchen, at least.
 When it’s all mixed up, cover it with a plate, saran wrap, or a tea towel. I’ve always wanted to cover rising dough with a tea towel, so I can feel like my life is a Pinterest fantasy, but my mom won’t let me.
Anyways. Let it rise for two hours, and then put a pan of oil on to heat. When the dough is ready,
 tear off a chunk, roll it into a semi-round shape, and then (CAREFULLY) drop it into the oil. I would advise using your hands, because the dough is so sticky, it’ll get stuck to whatever utensil you use. The stickiness is what makes it so light and pillowy! Fry it until it’s golden brown on both sides, then remove it to a paper towel lined plate to drain.
You can serve them sweet, dipped in a glaze like I did, or serve it with some meat as an alternative to bread!

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