A popular Kazakh snack made from small pieces of yeasted dough fried in hot oil. Crisp on the outside and soft inside, these dough balls are traditionally enjoyed with tea.
Dissolve the yeast and sugar in the warm milk. Add the flour, egg, oil, and salt, then knead into a soft dough. Cover and let it rise in a warm place for 45 minutes.
Divide the risen dough into walnut-sized pieces and roll them into balls.
Heat the oil in a wide pot over medium heat. Fry the dough balls in batches for 4–5 minutes, turning until golden on all sides. If the oil is too hot, the outsides will burn while the centers remain raw; keep the heat moderate.
Lift the fried dough balls out with a slotted spoon and drain them on paper towels.
Serve warm with honey or jam, if desired.
Keep in a sealed container at room temperature for up to 2 days. To restore some crispness, warm them in the oven for a few minutes rather than reheating them another way.
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