Familiar to many from childhood, cutlets or sausages in dough once could be bought in any cookery, canteen or school cafeteria. If you are confused by the quality of modern products of this type, prepare them yourself at home. In the classic version, yeast dough is always used, but if there is no time, then unleavened dough can be prepared.
Unleavened dough recipe
You will need:
- kefir - 150 ml;
- chicken eggs – 1 pc;
- flour - 300 g;
- butter - 100 g;
- salt - 1 tsp;
- sugar - 1 tablespoon;
- soda or baking powder - 1 tsp.
Warm the kefir to room temperature by placing the glass in a plate of hot water or placing it in the microwave for a few seconds.
Pre-melt the butter and cool.
Instead of butter, butter margarine or vegetable oil is fine.
Break the egg into a deep bowl, add salt, sugar, kefir and mix well. Pour in the melted butter and stir again.
Mix the sifted flour with baking soda and add to the egg-kefir mixture in small portions, stirring constantly.
Flour may need more or less than indicated in the recipe, since its density depends on the humidity of the room in which it is stored. Therefore, when kneading, be guided by your flour and watch the consistency of the dough.
For the convenience of kneading the dough, place it on the table, lightly sprinkled with flour. The finished dough should be soft and hardly stick to the surface.
Roll a sausage out of the dough and cut into small pieces. Roll each piece with a rolling pin or flatten with your hands about 1 cm thick. Place a sausage or a pre-fried or baked cutlet in the center. Pinch the edges and place seam side down on a greased baking sheet.
The dough can be rolled out into one layer and cut into thin strips, which then wrap a cutlet or sausage. Brush the tops of the buns with a beaten egg.
Bake cutlets or sausages in a dough in an oven preheated to 180 degrees for 20-30 minutes until golden brown.
Yeast dough recipe
- flour - 300 g;
- eggs - 1 pc;
- milk - 150 ml;
- butter - 100 g;
- sugar - 1 tablespoon;
-salt - 1 tsp;
- yeast - 1 tsp
Heat milk in a saucepan or microwave.
Melt the butter and cool to room temperature.
Dissolve the yeast according to the instructions on the package. If yeast does not need to be diluted in warm water, add it directly to the flour.
In a deep bowl or saucepan, combine eggs, salt, sugar, warm milk, yeast. Sift the flour and add to the milk mixture in small portions, stirring constantly. Pour in the butter at the end of the batch. Continue kneading until the dough begins to separate well from the sides of the pan. Try to stir the dough in one direction so that it is better saturated with oxygen.
If the dough is still sticky, add flour in small portions and continue to knead. Well-mixed dough does not stick to dishes and hands.
Cover the bowl of dough with a towel and place in a warm place to come up. It should double in volume.
To make the dough come quickly, place it in a cold oven on the wire rack, and place a pot of boiling water at the bottom.
Pound the dough that has come up and leave it to come up again. Then put it on the table, sprinkled with flour, separate it into small pieces and roll it out with a rolling pin 0.5 cm thick. Wrap a cutlet or sausage in each. Place on a greased baking sheet, seam side down and leave to rest for 15-20 minutes. Brush the buns with a beaten egg before baking.
If there is no time for proofing and kneading the dough, then after kneading, divide the dough into portioned pieces. Place them on a greased baking sheet and place in the oven with a pot of boiling water. After the dough has increased in volume, it can be used to form buns.
Bake in an oven preheated to 180-200 degrees until golden brown for about 30-40 minutes.
