Boortsog
Boortsog are a treasured Mongolian snack, especially prominent during Tsagaan Sar, the Mongolian Lunar New Year celebrations.
Small Mongolian fried dough cookies, lightly sweetened and crisp — a staple treat served with milk tea during festivals and family gatherings.
Ingredients
Method
Combine flour, sugar and yeast, then add warm milk and melted butter to form a soft dough. Prove 1 hour.
Roll dough to about 1cm thick and cut into small diamond or rectangular shapes.
Deep fry in batches at medium heat until golden and puffed, about 3-4 minutes.
Cool on a rack — boortsog crisps further as it cools.
Fry at a moderate temperature so the dough cooks through to a full crunch without over-browning the outside.
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