Can I make the dough ahead of time?
Yes, you can prepare the dough, cover it tightly, and refrigerate it for up to 24 hours. Let it come to room temperature before rolling and frying.
DESSERT
Mongolian Boortsog: Fried Dough with Sugar and Butter
Boortsog are traditional Mongolian fried dough pastries, often enjoyed as a sweet treat. This recipe creates golden, fluffy pieces of fried dough, lightly sweetened and brushed with melted butter for a rich finish.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, whisk together 2 cups of all-purpose flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt.
02
In a separate small bowl, combine 1/2 cup of warm milk, 2 tablespoons of granulated sugar, and 2 tablespoons of melted unsalted butter. Stir until the sugar dissolves.
03
Pour the wet ingredients into the dry ingredients and mix until a soft dough forms. Knead the dough on a lightly floured surface for 5 minutes until smooth and elastic.
04
Roll out the dough to about 1/4-inch thickness. Cut the dough into diamond or square shapes, approximately 2 inches in size.
05
Heat 3 cups of vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully add a few dough pieces to the hot oil, ensuring not to overcrowd the pot.
06
Fry the boortsog for 2-3 minutes per side, or until they are golden brown and puffed. Use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain excess oil.
07
While still warm, brush the fried boortsog generously with the remaining 2 tablespoons of melted unsalted butter and sprinkle with additional granulated sugar, if desired.
About This Recipe
Boortsog are traditional Mongolian fried dough pastries, often enjoyed as a sweet treat. This recipe creates golden, fluffy pieces of fried dough, lightly sweetened and brushed with melted butter for a rich finish.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a pinch of vanilla extract or cardamom to the dough. Ensure the oil temperature is consistent for even frying. If the oil is too hot, the boortsog will brown too quickly on the outside and remain raw inside. If it's too cool, they will absorb too much oil and become greasy.
Easy Substitutions
You can substitute milk with water or a non-dairy milk alternative. For a richer flavor, use ghee instead of butter for brushing. Honey can be drizzled over the boortsog instead of sugar for a different sweetness.
Storage & Reheating
Store leftover boortsog in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh, but can be reheated briefly in a microwave or oven to restore some crispness.
Serving Suggestions
Serve warm boortsog with a cup of traditional Mongolian milk tea (suutei tsai). They are also delicious alongside fresh fruit or a dollop of clotted cream. For a dessert twist, pair them with a scoop of vanilla ice cream. Enjoy them as a breakfast pastry with coffee or as a sweet snack any time of day.
Common Mistakes
Overcrowding the pot during frying can lower the oil temperature, leading to greasy boortsog. Fry in small batches to maintain consistent heat. Not kneading the dough enough can result in a dense texture; ensure it's smooth and elastic. Rolling the dough too thick or too thin will affect the final texture; aim for 1/4-inch thickness. Frying at too high a temperature will burn the outside before the inside cooks through. Not draining excess oil properly will make them greasy.
Frequently Asked Questions
What kind of oil is best for frying boortsog?
Vegetable oil, canola oil, or sunflower oil are all good choices due to their high smoke points and neutral flavor.
How can I tell if the oil is at the right temperature without a thermometer?
Drop a small piece of dough into the oil. If it sizzles and floats to the surface within a few seconds, the oil is ready. If it sinks or doesn't sizzle, the oil is too cool. If it browns instantly, it's too hot.
MORE TO KNOW
Boortsog are a staple in Mongolian cuisine, often served during holidays and celebrations. The shape of the boortsog can vary, from simple squares and diamonds to more intricate knots or twists. The key to their light and airy texture is proper kneading and maintaining the correct oil temperature during frying. This recipe provides a basic, delicious version, but many regional variations exist, some incorporating eggs or different leavening agents.
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