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traditional flour product of Tajiks, Bashkirs, Kazakhs, Kalmyks, Kyrgyz, Altaians, Mongols, Tatars, Tuvans, Turkmens,Uzbeks, Buryats, don Cossacks[2] and Uighurs.

Description:
As a rule, it is prepared from unleavened or yeast dough in the form of small donuts (diamond-shaped or round), obtained by deep-frying in a cauldron. There are also recipes of cottage cheese baursaks. Usually served as a complement, for example, soup or tea (the only tea Tatars, Uighurs tea atkanchay).

Baursak is an indispensable attribute of the festive dastarkhan. Plays an important role in wedding ceremonies Bashkirs and other peoples. In the Tatar wedding tradition, the groom's parents (Siberian Tatar bride) brought a dish with baursaks or chak-chak as a gift for the wedding.

In Uzbek cuisine baursaks are considered a ritual dish. In Turkmenistan, they are called pesme and have the shape of a rhombus. From the Turks it is called lokma (tour. lokma).

Evidence
The largest by weight (179 kg) baursak in Russia was prepared on April 20, 2014 on Salavat Yulaev square in Ufa[3], 1006 eggs, 25 kg of sugar, about 70 kg of flour, 50 kg of Bashkir honey were spent on its production

In Almaty on September 7, 2014, during the celebration of mother's Day, the Guinness book record was recorded: 856 kilograms of baursaks were baked. The event was held in the form of a culinary duel between the teams of mothers-in-law and daughters-in-law. Seven real couples took part in a duel

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SKON (persistent. scone) — small size British bread is a fast cooking traditionally made in Scotland and in the South-West of England. It is usually made from wheat, barley or oatmeal, with baking powder dough. Scone is the main component of the so-called Devonshire tea with cream.

Initially, the scones were prepared round and flat, usually the size of a medium-sized dish. They were made from fresh oats and baked in a frying pan, then cut into triangular pieces and served to the table. Today, many would call a large round bread of this kind "cake" (eng. bannock), and his pieces of — word "SKON." In Scotland both words are often used alternately.

When the baking powder became available to the masses, the scones began to cook in the oven. Modern scones are widely available in British and Irish bakeries, grocery stores and supermarkets.

Scones, sold in stores, usually round in shape, although there are hexagonal. Cooked house scones have different shapes including triangles, circles and squares, and are often prepared according to unique family recipes.

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тAs we can not imagine Easter without Easter cakes, so in England without these spicy buns with a cross! They bake them on Good Friday. And eat their usually warm. In English folklore associated with many superstitions: share with someone half and you're going to be friends throughout the year, especially if you tell me the coveted: "polovni you, half is me - let the friendship be between us." Hang in the kitchen - protect yourself from fires, and any bread you get great! Take a sea voyage and they will protect from shipwreck! Some even kiss the cross before eating it. And they say that these buns were baked long before Christianity. In honor of the goddess of dawn and spring fertility Eostre and there is a version that on her behalf and there was a word Easter - Easter in English.
Ingredients
350 gr. flour, sifted
25 gr. the sahara
7 gr. dry yeast
1.5 teaspoons cinnamon
1/4 tsp allspice (pimento, Jamaican pepper) - if any
125 gr. raisin's
50 gr. candied fruit
zest of 1/2 orange
zest of 1/2 lemon (optional)
20 gr. dried apples, finely chopped (optional)
1/2 teaspoon salt
150 ml milk
50 gr. butter
1 egg
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CROSS:
25 gr. sorrow
1/8 Cup water
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GLAZE:
1/8 Cup water
25 gr. the sahara
1/8 tsp spice mix (cinnamon, nutmeg, etc.))

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Shanga — bakery product from fresh or yeast, wheat, rye or rye-wheat dough. The dish of Finno-Ugric origin spread from Karelia to the Ob, including the Russian North. Currently, it is typical for the regions of the Urals, Middle Urals and TRANS-Urals

History

The name of the dish was borrowed by the Slavic population of the Russian North from the language of indigenous Finnish tribes. Then, together with the North Russian peasant colonization, has spread from Karelia to the Ob, from the seventeenth century to penetrate in Western Siberia with Solvychegodsk of Arkhangelsk and colonists. Today the dish is widespread in the home kitchen of the Russian North (Arkhangelsk region, Karelia, Murmansk region, Vologda region, Komi) in the Urals, Middle Urals and TRANS-Urals, and relatively little known in the Western and Central regions of Russia. Today she is a very made mostly from sour dough, in the old days in Komi-Permyatskiy the kitchen also had shangi from unleavened dough, the so-called "koloshes" ("swarm", in the plural. h). In Veliky Ustyug and the surrounding area of Shanga and today are made from unleavened dough and are widespread in the local cuisine.
Description
Shanga has the appearance of cheesecake, but unlike cheesecakes, first, is never sweet (except for some regional varieties that have not received widespread, such as Shanga with cloudberry), and secondly, according to V. V. pohlebkin, is not filled with filling, but only smeared on top. However, the last statement is controversial, due to the fact that we can talk about a certain analogy with dumplings: the peoples-parents of the dish, as a rule, had more than enough filling, but little flour. Therefore, the reverse situation is very likely — with a fairly thin test, a lot of filling is used. On the other hand, it is also true that in the preparation of shaneg in rolled dough is not done any special recesses for the filling; on the contrary, it is applied a layer on top of the entire circle of the dough, if leaving the edges of the open area, it is very, very narrow. Incidentally, in this context often the notion of loading Shanga has no meaning, unlike liquid cheesecake, as a filling for chaneg should be thick enough to stick onto the surface. It should also be noted that Shang can be of different sizes: from 12-15 centimeters in diameter to 30 or even more, if they are baked in the oven. The most common shangi size 18-20 inches in diameter.

Initially, the filling for the dish was sour cream, various types of flour, pea porridge. Today, it is mainly used mashed potatoes or cottage cheese, porridge can be used, for example, millet, but there are options for complex fillings, such as a mixture of buckwheat and chopped boiled eggs.

She is a very well-baked in the Russian stove and in the oven. After baking, shangs are smeared with melted butter or sour cream.

Shang eat hot, freshly baked with milk, curd, with salted fish, with soup, with tea.

During the Soviet Union, in the regions where shangs were widespread, there were a large number of so-called "shanezh" (fast food enterprises, analogues of "pancake", "tea", etc.), where shangs were served with various fillings.

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Krampet (eng. crumpet) — round pancakes made of porous dough. Prevalent mainly in the UK and among the other Nations of the Commonwealth. Presumably appeared in the days of the Anglo-Saxons.[1]

The crumpets are usually round in shape, about 7 cm in diameter and 2 cm thick. This is due to the fact that they are cooked in a frying pan.

Krampets are eaten hot, sometimes smearing them with something sweet or spicy. They are combined with cheese (usually melted), honey, poached eggs, jam, Marmite or Vegemite paste, salt, marmalade, peanut butter, cheese paste, light molasses, hummus, lemon cream, maple syrup.

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Ingredients for "Rye-wheat bread with cumin»:
Rye flour — 200 g
Wheat flour / Flour — 300 g
Water — 340 ml
Yeast (fresh) — 30 g
Cumin — 1 tsp
Salt to taste)
According to one of the scientific hypotheses on the territory of Europe rye brought traders and immigrants from Asia. It began to grow in the Northern regions of ancient Russia in the XI – XII century. The first documentary evidence of growing cereal crop "rye" dates from 1056 – 1115 years – it is mentioned in the annals of Nestor.

Since that time, the history of the popular rye bread in our country begins. It differs native Russian method of preparing dough using leaven (or kvass). Borodino, custard, Krasnosel'skii – recipes these breads is known since XIV – XV centuries. They were passed from grandfathers to grandchildren, and the range of products of bakers constantly replenished.