What is added to the dough so that it remains soft and tender after cooling? Baursaki

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Baursaki is not just a treat, but a whole tradition in our country, therefore, on this spring holiday Nauryz, which is celebrated on March 22 every year, this is an obligatory dessert that will be on the table in almost every second family, and if the hostess does not cook, then everyone will be treated to the celebration of the new year. Today is another simple, but certainly delicious recipe that even a young housewife can handle! There is a little secret! I’ll tell you what to add to the dough so that the Baursaks remain tender after cooling.
Ingredients in glasses, spoons and exact grams 👇
✅ Ingredients for making baursaks, step by step recipe with photo description on our website edanalyuboivkus.ru/vse-recept...
✅ Ingredients:
cold milk - 200 ml = 1 cup*
hot water - 100 ml = 0.5 cup*
sugar - 25 g = 1 tbsp.
yeast - 6 g = 1.5 tsp without a slide
egg yolk - 36 g = 2 pcs.
salt - 5 g = 1 tsp without a slide
flour - 500 (+/-) g = 4 (+/-) cups*
melted butter - 30 g = 2 tbsp.
❗Yield: 800 g of lush and soft baursaks
🥛 * 200 ml glass
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