Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 cup chopped nuts (walnuts, almonds, or pecans)
- Vegetable oil for frying
Special equipment needed:
- Rolling pin
- Pastry cutter or knife
- Deep fryer or heavy-bottomed pot
- Slotted spoon or spider
Step-by-step instructions:
1. In a large mixing bowl, combine flour, sugar, salt, and baking powder. Mix well.
2. Add softened butter and milk to the dry ingredients. Mix until the dough comes together.
3. Knead the dough on a floured surface for 5-10 minutes until it becomes smooth and elastic.
4. Cover the dough with a damp cloth and let it rest for 30 minutes.
5. Preheat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F.
6. Roll out the dough into a 1/4 inch thickness and cut it into small squares or diamond shapes using a pastry cutter or knife.
7. Fry the boortsog in batches until golden brown, about 2-3 minutes per side.
8. Remove the boortsog from the oil with a slotted spoon or spider and drain on a paper towel-lined plate.
9. While the boortsog is still warm, sprinkle chopped nuts on top of each piece.
Time:
Preparation time: 45 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 350°F
Serving size:
This recipe makes about 30-40 pieces of boortsog.
Nutritional information:
Calories per serving: 120
Fat: 7g
Carbohydrates: 12g
Protein: 2g
Substitutions for ingredients:
- Whole milk can be substituted with almond milk or soy milk.
- Unsalted butter can be substituted with margarine or vegetable shortening.
- Chopped nuts can be substituted with raisins or dried cranberries.
Variations:
- Add a teaspoon of cinnamon or cardamom to the dough for extra flavor.
- Instead of nuts, sprinkle the boortsog with powdered sugar or honey.
- Add a tablespoon of vodka or brandy to the dough for a boozy twist.
Tips and tricks:
- Make sure the oil is at the right temperature before frying to ensure even cooking.
- Don't overcrowd the fryer or pot to prevent the boortsog from sticking together.
- If the dough is too dry, add a tablespoon of milk at a time until it becomes pliable.
Storage instructions:
Store the boortsog in an airtight container at room temperature for up to a week.
Reheating instructions:
To reheat, place the boortsog in a preheated oven at 350°F for 5-7 minutes or until warm.
Presentation ideas:
Arrange the boortsog on a platter and sprinkle with extra chopped nuts or powdered sugar.
Garnishes:
Garnish with fresh berries or whipped cream for a decadent dessert.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Boortsog can be served as a snack or dessert on its own.
Troubleshooting advice:
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes manageable.
- If the boortsog is too tough, knead the dough longer or add a tablespoon of milk to the dough.
Food safety advice:
- Use caution when frying with hot oil.
- Make sure the boortsog is cooked all the way through before serving.
Food history:
Boortsog is a traditional Mongolian snack that has been enjoyed for centuries.
Flavor profiles:
Boortsog is a sweet and buttery fried dough that pairs well with the nutty crunch of chopped nuts.
Serving suggestions:
Serve boortsog as a snack or dessert with a cup of hot tea or coffee.
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Region: Mongolian