Tan-mosho
Ingredients:
0.5-1 liter of liquid (milk, water, or a mixture of both),
1/2 cup of vegetable oil or 3-4 tablespoons of melted butter,
1 teaspoon of salt,
1-2 tablespoons of sugar,
20-50 g of yeast,
1-1.2 kg of flour (the amount of flour depends on its quality).
Yeast dough prepared using the sponge method:
In the liquid (water or milk), according to the norm, dissolve the required amount of yeast and add half of the flour and half of the sugar. Place the prepared sponge in a warm place for 1 hour (or more, depending on the volume of the sponge) to rise. You can tell that the rising is complete when the dough begins to settle (wrinkles appear on the surface of the dough). When the sponge has risen, add the remaining ingredients according to the recipe. After kneading, the dough can be left to rise for another 2 hours.
The finished sour dough is shaped on a table greased with vegetable oil into twists, i.e., intertwined strands of dough. The twists are fried in a large amount of vegetable oil and then sprinkled with sugar.
Cooking time — 120 minutes.
Sweet Dishes of Kyrgyzstan
