Baursak

Required:

5 frozen eggs
a pinch of salt
1 tbsp.
a spoonful of vegetable oil a pinch of soda
flour

Syrup:

1.5 cups sugar
0.5 cups water

Cooking:

Remove the eggs from the freezer, break into a container and let them melt. Mix everything, add flour little by little, constantly stirring thoroughly, the dough should be very soft, it should barely lag behind the spoon.

Put a small amount of dough on a board with flour with a spoon, roll the dough in flour, roll up the sausage.

Then cut the sausage into small pieces, they will still increase in volume, the baursak should be larger than chak-chak in size.

They are made in different shapes: round, square, elongated. Fry in a large amount of oil, put baursaks not on hot oil. After frying, remove the pan from the heat, then put the baursak and put it back on the fire.

Fry until golden brown, stirring gently with a slotted spoon. You can fry both on the stove and in the oven. Prepare syrup. Put sugar in water, bring to a boil and cook for 5-7 minutes. Fold the baursak neatly into a slide and pour over with hot syrup. Let cool.