A morning classic on Kazakh tables, shelpek is made by rolling yeasted dough into thin rounds and deep-frying them until puffed and golden on both sides. Usually served with clotted cream and honey, this bread is placed at the center of the breakfast table to share by hand.
Dissolve the dry yeast and granulated sugar in the lukewarm milk and let it sit for 5 minutes, then add the flour, salt and egg and knead for 12 minutes until soft.
Cover the dough and let it rise in a warm spot for 60 minutes, until doubled in size.
Divide the dough into small pieces and roll into thin rounds, then deep-fry in the hot sunflower oil for 10 minutes, until golden on both sides.
Don't roll the dough too thin, leave enough thickness for it to puff up while frying. Allergens: contains gluten (flour), milk and dairy (milk) and egg.
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