Tatar halyk ashlars 
The recipe for Siberian baursaks was sent to us by Lilia Kulmametova. Thanks for the recipe and photo!
Ingredients:
1 liter of milk
200 g butter, melted
10 eggs
salt
1-2 tbsp.
spoons of sugar or to taste , you can add dry yeast on the tip of a knife to make the baursaks soft, you can also flour without
yeast
Cooking:
Add melted butter to milk, mix, then eggs, salt, sugar, and if you add yeast. Add flour and knead not too steep, and elastic dough. Divide the dough into pieces, roll them into balls, you get about 100 pieces and cover them with a towel, let them rest for about 20 minutes. Then roll each ball into a cake about 5 mm thick, then carefully trying not to tear with your fingers, stretch the cake thinly from the middle to the edge. Fry baursaks in a deep frying pan or cauldron with plenty of hot oil. Gently put the cake in boiling oil and fry constantly pouring a ladle of the same oil on top, in which baursak is fried. Baursak begins to swell like a hat and acquires a golden color. Spread the finished baursaks on a paper towel. Cooled baursaks can be sprinkled with powdered sugar.
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This is such an appetizing beauty that you should definitely cook it! Thanks for the delicious recipe.
Thank you Elena for your feedback! 🙂
Not a very easy recipe to make. And in my experience, this recipe is difficult to make for one, optimally two people. While one stretches the ball, the second one fries (its own technology - hot oil must be poured on top of the baursak, and so that it rises and does not fall), the pan should also be both wide and so deep. And the dough, not covered with a towel, dries quickly. And yes, in general, it’s better to save ready-made baursaks, also covering them with something, otherwise they dry out and I don’t like to eat dried up.
And the ball also needs to be not just rolled out, but also stretched and not more than the diameter of the pan. In general, there are many nuances. And so, in order not to suffer, many baursaks call brushwood. One of my acquaintances said that throughout Russia about 20-30 families make “hats” of baursaks, and about 5-7 in the Tyumen region. I do not know, I did not monitor this issue. And like Lilia is my distant relatives. So it's quite likely that it is.