A favorite at Uzbek children’s holiday and picnic tables, boortsog is made by cutting yeast dough into diamond shapes and puffing them in hot oil. Cut the pieces to an even size and fry them together for an even color.
Dissolve the yeast and sugar in the warm milk.
Add the flour, salt, egg, and melted butter and knead. Cover with plastic wrap and let the dough rise for 45 minutes.
Roll the dough out thinly and cut it into small diamond shapes.
Fry the pieces in hot olive oil for 10 minutes, until golden.
Transfer to paper towels to drain excess oil, then serve warm.
Cut the pieces to the same size; pieces of different sizes will not brown evenly in the same amount of time. Allergens: contains wheat (gluten), eggs, milk, and dairy products.
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