Often called “Mongolian sugar cookies” or “Mongolian doughnuts” these are a traditional treat with a recipe that varies from village to village, and even family to family.
The recipe presented here is based on what my wife makes with her family in Hure Banner with some influence from youtuber Hulan Swapp
230 g softened butter
200 g brown sugar (castor can be used)
2 Tbsp dry bakers yeast
4 eggs (58g each)
2 tsp baking powder
0.5 tsp salt
115 g dried whole milk powder
960-1200 g plain flour
2 L neutral fry oil (or appropriate fat such as mutton fat)
Spray Oil
Recipe: Combine warm water butter sugar and yeast in bowl and whisk until the yeast is dispersed. Bubbles may not be visible as usual due to the butter so make sure your yeast is alive prior.
To the wet mixture add eggs baking powder salt and milk powder continue to whisk until combined.
Sift half the flour into a bowl and add the wet mixture and mix thoroughly.
Add the remaining flour one cup at a time and knead until the dough is no longer sticky. You may not use all the flour or may need slightly more.
Spray a new bowl with oil and place the dough in. Cover with a tea towel and leave the dough in a fridge to rise overnight up to 24 h.
Knead the dough in the bowl to knock it down by half and leave to rise at 23 °C for 2 hours.
Roll the dough out to 1 cm for cakey or 5 mm for crispy boortsog and cut into squares. Put a slash in the middle of each square and pull a corner through the hole to create the characteristic twist.
Heat oil to 150-180 °C and cook the boortsog until the desired level of brown. The boortsog will increase in size and float so be sure not to over fill your fryer use batches.
Allow to cool and enjoy!”
“This is a recipe by my partner from their traditional family recipe and some ratio guidance from @hulanswapp ‘s video on youtube here.