Mongolian Donuts: Bortsig

Bortsig (Боорцог), also known as боов (despite how it looks, it's pronounced "Bow"), is basically the Mongolian version of donuts! To start you will need:
1 bag of flour (or half bag, to halve the recipe)
1 bowl of sugar (half bowl)
1 package yeast (half package)
Some warm water
Sunflower oil

Mix the ingredients together, making an indentation in the middle of the flour to add the sugar, yeast, & some warm water

Mix these together to form a dough. The dough should be tough and not sticky. Let the dough stand under a bowl for 30 minutes to 1 hour.

Heat half a container of sunflower seed oil over a fire in a big metal bowl, or if you prefer, in an electric wok.

On a well-floured surface, roll out the dough until it is about 1/4 to 1/2 inch thick. (For the larger version of the recipe, it may be easier to cut the dough in half before rolling it out two times separately.)

Cut the dough into approximately 2 inch long, 1/2 inch wide strips. Here is where you can get creative with your shapes. To make a donut shape, use a large circular cookie cutter, and then a smaller one to cut out the inside hole.

To begin frying, drop one piece of dough along the side of your wok (so as to not splash the hot oil). If the oil boils around it, it is hot enough. Continue to add the dough, dropping it in along the side.

Cook your bortsig until it is golden brown.

Remove bortsig from the wok with a strainer.

Enjoy!