Boortsog Twist Sticks
The Quirky Foodster Team
Ingredients
- Plain flour — 3 cups (375 g / 13 oz)
- Baking powder — 1 tsp
- Sugar — 2 tbsp
- Butter, softened — 1/4 cup (60 g / 2 oz)
- Warm milk — 3/4 cup (180 ml / 6 fl oz)
- Of salt — pinch
- Oil for deep frying
Method
- Combine the flour, baking powder, sugar and salt in a bowl.
- Rub in the softened butter until the mixture resembles coarse crumbs.
- Gradually add warm milk, mixing to form a smooth, firm dough.
- Knead for 5 minutes, then rest for 15 minutes.
- Roll the dough into long strips and twist each into a spiral shape.
- Heat oil to 170°C (340°F) and fry the twists in batches until golden brown, about 2–3 minutes, turning occasionally.
- Drain on paper towels before serving.
Introduction: Twisted, deep-fried dough sticks, a portable, crunchy snack sold at markets and enjoyed alongside tea.
Cultural Background: A twisted variation on classic boortsog, these fried dough sticks are a common sight at Mongolian markets, their shape making them easy to eat on the go while travelling or working.
Tips: Twist the dough firmly so it holds its shape during frying. Fry at a moderate temperature so the pieces cook through without over-browning.
Variations: Dust lightly with sugar after frying for a sweeter version. Shape into simple straight sticks for a quicker alternative to twisting.
Storage: Store in an airtight container at room temperature for up to 1 week.
Reheating: Not typically reheated; enjoyed at room temperature alongside tea.
Nutrition: Per serving (approx., 3 pieces): 260 kcal, 5 g protein, 10 g fat, 38 g carbohydrate.
FAQs:
Q: How is this different from regular boortsog?
A: The dough and flavour are the same; the twisted
Q: Can these be made ahead for a market stall?
A: Yes, they keep well for about a week stored in an
- Plain flour — 3 cups (375 g / 13 oz)
- Baking powder — 1 tsp
- Sugar — 2 tbsp
- Butter, softened — 1/4 cup (60 g / 2 oz)
- Warm milk — 3/4 cup (180 ml / 6 fl oz)
- Of salt — pinch
- Oil for deep frying
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