Borsak

200 grams of milk
1 egg
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon yeast
appr. 400 gr. flour
Oil

Heat the milk till it's warm and add egg, sugar and salt and mix. Add the yeast. Add flour. Make dough (dough should be tender). Let it sit for 1.5-2 hours. Roll the dough out thin and cut the dough into rectangles 1x2 inches. Deep fry.

Borsak is a very traditional holiday treat. Serve with jam or honey. We ate these on Nooruz and Women's Day and New Years and many other holidays. In my mind this is the most traditional Kyrgyz (and Uzbek and probably others) dessert. I haven't made this particular recipe before, but I have made borsak and this looks like a good recipe.