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Baursaks are a traditional flour product of Tajiks, Bashkirs, Kazakhs, Kalmyks, Kyrgyz, Altaians, Mongols, Tatars, Tuvans, Turkmen, Uzbeks, Buryats, Don Cossacks [2] and Uighurs.ComponentsBasic flour, egg, salt, butterBaursak is one of the varieties of traditional bread among Turkic peoples, has the form of square or round donuts, which are fried in butter. Dough ingredients may vary depending on what people own the recipe. You can cook baursaks from unleavened or yeast dough. There are options for cottage cheese donuts. Baursaks are served both for tea, everyday meals, and as a festive independent dish. They can also be served all kinds of honey syrups. The history of this dish is associated with the nomadic way of life that was among the Turkic peoples. In such conditions, and the preparation of bread should have been quick and easy, and difficult hiking conditions were taken into account.

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Baursaks are a traditional flour product of Tajiks, Bashkirs, Kazakhs, Kalmyks, Kyrgyz, Altaians, Mongols, Tatars, Tuvans, Turkmen, Uzbeks, Buryats, Don Cossacks [2] and Uighurs.ComponentsBasic flour, egg, salt, butterBaursak is one of the varieties of traditional bread among Turkic peoples, has the form of square or round donuts, which are fried in butter. Dough ingredients may vary depending on what people own the recipe. You can cook baursaks from unleavened or yeast dough. There are options for cottage cheese donuts. Baursaks are served both for tea, everyday meals, and as a festive independent dish. They can also be served all kinds of honey syrups. The history of this dish is associated with the nomadic way of life that was among the Turkic peoples. In such conditions, and the preparation of bread should have been quick and easy, and difficult hiking conditions were taken into account.

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CakePlace of origin United KingdomMain Ingredients Wheat, Barley or OatmealBun - a British pastry, usually made from wheat or oatmeal flour with baking powder as baking powder and baked on sheet pans. The flat cake is often slightly sweetened and sometimes glazed by washing the eggs. Bun is the main component of cream tea or Devonshire tea. It differs from tea cakes and other types of candies that are made with yeast.The cake was originally round and flat, usually the size of a medium-sized plate. It was made and baked in a griddle (or belt, in Scottish), then cut into triangular sections for serving. Today, many would call a big round cake cake and triangles cake. In Scotland, these words are often used interchangeably.When the baking powder became available to the masses, the buns became baked, well-leavened items that we know today. Modern buns are widely available in British bakeries, grocery stores and supermarkets. It’s worth £ 64m, showing a 9% increase over the previous five years. This growth is partly due to increased consumer preferences for impulse and semi-finished products.Commercially sold pellets are usually round, although some brands are hexagonal as this shape can be tested for space efficiency. Preparing at home, they can take on various shapes, including triangles, circles, and squares. Baking muffins at home is often closely associated with baking heritage. They are usually made using family recipes, not recipe books, as this is often a family member who holds the “best” and most cherished recipe.

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CakePlace of origin United KingdomMain Ingredients Wheat, Barley or OatmealBun - a British pastry, usually made from wheat or oatmeal flour with baking powder as baking powder and baked on sheet pans. The flat cake is often slightly sweetened and sometimes glazed by washing the eggs. Bun is the main component of cream tea or Devonshire tea. It differs from tea cakes and other types of candies that are made with yeast.The cake was originally round and flat, usually the size of a medium-sized plate. It was made and baked in a griddle (or belt, in Scottish), then cut into triangular sections for serving. Today, many would call a big round cake cake and triangles cake. In Scotland, these words are often used interchangeably.When the baking powder became available to the masses, the buns became baked, well-leavened items that we know today. Modern buns are widely available in British bakeries, grocery stores and supermarkets. It’s worth £ 64m, showing a 9% increase over the previous five years. This growth is partly due to increased consumer preferences for impulse and semi-finished products.Commercially sold pellets are usually round, although some brands are hexagonal as this shape can be tested for space efficiency. Preparing at home, they can take on various shapes, including triangles, circles, and squares. Baking muffins at home is often closely associated with baking heritage. They are usually made using family recipes, not recipe books, as this is often a family member who holds the “best” and most cherished recipe.

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Cross bun or bun with a cross Hot cross bunin the French-speaking part of Canada is called Good Friday Bun (fr. brioche de Vendredi Saint); in the Czech Republic Mazan (Czech Mazanec) is a traditional Easter bread, which is used on Good Friday in England, the countries of the British Commonwealth, the Czech Republic and Germany.In the countries of the British Commonwealth it is a piece of pastry with spices (usually cinnamon, nutmeg and cloves) and raisins, and with an overhead image of a white cross (cuts on a bun, a mixture of water and flour, or with the help of dough strips).The cross on the bun symbolizes the crucifixion of Christ on the cross, but this dish comes from pre-Christian ritual offerings to the gods; possible connection with the Sakian tradition of baking buns with a cross in honor of the goddess Ostara, which gave the name to the Easter holidayIt usually appears on sale shortly before Easter and disappears shortly after the Easter holidays, but recently it is sold in a number of places all year round. In Australia, a variety of cocoa powder buns in dough and chocolate pieces has gained popularity.There are several superstitions and urban legends associated with buns: it is believed that buns cooked on Good Friday will not grow moldy all year, and that the Church of England tried to ban the sale of buns due to excessive popularity, and Elizabeth I legally restricted their sale to Easter holidays and Christmas .

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Cross bun or bun with a cross Hot cross bunin the French-speaking part of Canada is called Good Friday Bun (fr. brioche de Vendredi Saint); in the Czech Republic Mazan (Czech Mazanec) is a traditional Easter bread, which is used on Good Friday in England, the countries of the British Commonwealth, the Czech Republic and Germany.In the countries of the British Commonwealth it is a piece of pastry with spices (usually cinnamon, nutmeg and cloves) and raisins, and with an overhead image of a white cross (cuts on a bun, a mixture of water and flour, or with the help of dough strips).The cross on the bun symbolizes the crucifixion of Christ on the cross, but this dish comes from pre-Christian ritual offerings to the gods; possible connection with the Sakian tradition of baking buns with a cross in honor of the goddess Ostara, which gave the name to the Easter holidayIt usually appears on sale shortly before Easter and disappears shortly after the Easter holidays, but recently it is sold in a number of places all year round. In Australia, a variety of cocoa powder buns in dough and chocolate pieces has gained popularity.There are several superstitions and urban legends associated with buns: it is believed that buns cooked on Good Friday will not grow moldy all year, and that the Church of England tried to ban the sale of buns due to excessive popularity, and Elizabeth I legally restricted their sale to Easter holidays and Christmas .

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Shange - a bakery product made from fresh or yeast, wheat, rye or rye-wheat dough.A dish of Finno-Ugric origin, spread from Karelia to the Ob, including the Russian North.Currently characteristic of the regions of the Urals, the Middle Urals and Trans-Urals.The main ingredients are flour.The name of the dish was borrowed by the Slavic population of the Russian North from the language of the aboriginal Finnish tribes. Then, together with the northern Russian peasant colonization, it spread from Karelia to the Ob, from the 17th century it penetrated into Western Siberia together with the Archangelgorod and Soltigodsky colonists. Today the dish is widespread in the home cooking of the Russian North (Arkhangelsk region, Karelia, Murmansk region, Vologda region, Komi) in the Urals, the Middle Urals and Trans-Urals, and relatively little known in the western and central regions of Russia. Today shangs are made mainly from sour yeast dough, in the old days in the Komi-Permyak kitchen there were also shangs from unleavened dough, the so-called “kuliggez” (“kuligi”, in many respects). In Veliky Ustyug and the environs, shangi today are made from unleavened dough and are widespread in local cuisine.

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Shange - a bakery product made from fresh or yeast, wheat, rye or rye-wheat dough.A dish of Finno-Ugric origin, spread from Karelia to the Ob, including the Russian North.Currently characteristic of the regions of the Urals, the Middle Urals and Trans-Urals.The main ingredients are flour.The name of the dish was borrowed by the Slavic population of the Russian North from the language of the aboriginal Finnish tribes. Then, together with the northern Russian peasant colonization, it spread from Karelia to the Ob, from the 17th century it penetrated into Western Siberia together with the Archangelgorod and Soltigodsky colonists. Today the dish is widespread in the home cooking of the Russian North (Arkhangelsk region, Karelia, Murmansk region, Vologda region, Komi) in the Urals, the Middle Urals and Trans-Urals, and relatively little known in the western and central regions of Russia. Today shangs are made mainly from sour yeast dough, in the old days in the Komi-Permyak kitchen there were also shangs from unleavened dough, the so-called “kuliggez” (“kuligi”, in many respects). In Veliky Ustyug and the environs, shangi today are made from unleavened dough and are widespread in local cuisine.

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Crumpet- round pancake from porous dough. Distributed mainly in the UK and among other nations of the Commonwealth. Presumably appeared in the time of the Anglo-Saxons.

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Crumpet- round pancake from porous dough. Distributed mainly in the UK and among other nations of the Commonwealth. Presumably appeared in the time of the Anglo-Saxons.

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Rye-wheat Origin: Germany. Ingredients: Water, rye flour, wheat flour, live sourdough (rye flour, water), yeast, salt, malted wheat flour, vegetable oil), spices

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Rye-wheat Origin: Germany. Ingredients: Water, rye flour, wheat flour, live sourdough (rye flour, water), yeast, salt, malted wheat flour, vegetable oil), spices