Dessert

Boortsog – Fried Flour Fritters

Name: Boortsog – Fried Flour Fritters
Total time: 60 min
Yield: 30 pieces
Ingredients: 500 g Flour; 50 g Sugar; 1 pinch Salt; 7 g Baker's yeast; 60 g Butter; 200 ml Milk; 1 L (for frying) Neutral oil; 2 tbsp (to finish) Sucre glace

Preparation time: 1 h
Servings: 30 pieces

Ingredients

30 pieces

Flour — to buy500 g
Sugar — to buy50 g
Salt — to buy1 pinch
Baker's yeast — to buy7 g
Butter — to buy60 g
Milk — to buy200 ml
Neutral oil — to buy1 L (for frying)
Sucre glace — to buy2 tbsp (to finish)

Preparation

In a large bowl, mix the flour, sugar, salt, and baker's yeast.
Melt the butter into the warm milk (about 35°C/95°F, no hotter or you'll kill the yeast), then pour this over the dry ingredients and knead for 5 minutes until you get a soft dough that pulls away from the sides of the bowl.
Cover and let rise for 45 minutes somewhere warm, until the dough doubles in size: this light rise gives boortsog their airy crumb under a crisp shell.
Punch down the dough, roll it out to about 1.5 cm thick, then cut into diamonds or small rectangles about 4 cm across: the geometric shape is boortsog's signature look, often stacked into a pyramid for Tsagaan Sar, the Mongolian Lunar New Year.
Heat the neutral oil in a deep fryer or large pot to 160-170°C (320-340°F): too hot and the outside burns before the inside cooks, too cool and the dough soaks up oil.
Fry the boortsog in small batches for 2 to 3 minutes, turning halfway, until golden and puffed.
Drain them on paper towels as soon as they come out of the oil so they stay light and not greasy.
Let cool slightly, then dust with powdered sugar, or serve them as they are, stacked into a pyramid at the center of the table, as is done for big Mongolian celebrations.

Dessert

Boortsog – Fried Flour Fritters

Preparation time: 1 h
Servings: 30 pieces

Ingredients

30 pieces

Flour — to buy500 g
Sugar — to buy50 g
Salt — to buy1 pinch
Baker's yeast — to buy7 g
Butter — to buy60 g
Milk — to buy200 ml
Neutral oil — to buy1 L (for frying)
Sucre glace — to buy2 tbsp (to finish)

Preparation

In a large bowl, mix the flour, sugar, salt, and baker's yeast.
Melt the butter into the warm milk (about 35°C/95°F, no hotter or you'll kill the yeast), then pour this over the dry ingredients and knead for 5 minutes until you get a soft dough that pulls away from the sides of the bowl.
Cover and let rise for 45 minutes somewhere warm, until the dough doubles in size: this light rise gives boortsog their airy crumb under a crisp shell.
Punch down the dough, roll it out to about 1.5 cm thick, then cut into diamonds or small rectangles about 4 cm across: the geometric shape is boortsog's signature look, often stacked into a pyramid for Tsagaan Sar, the Mongolian Lunar New Year.
Heat the neutral oil in a deep fryer or large pot to 160-170°C (320-340°F): too hot and the outside burns before the inside cooks, too cool and the dough soaks up oil.
Fry the boortsog in small batches for 2 to 3 minutes, turning halfway, until golden and puffed.
Drain them on paper towels as soon as they come out of the oil so they stay light and not greasy.
Let cool slightly, then dust with powdered sugar, or serve them as they are, stacked into a pyramid at the center of the table, as is done for big Mongolian celebrations.