Pies like at the market. Quick pies "like at the market"

02.04.2024 Beverages

Let's start, perhaps, with a classic of the genre - a rich yeast dough for pies that are cooked in the oven. Not everyone succeeds, it doesn’t always work out, however, having understood the basic principles of cooking, you can regularly pamper your family and loved ones with delicious ruddy pies.

Ingredients:
3/4 cup milk;
7 g dry yeast;
1 tsp. salt;
1 tbsp. l. Sahara;
1 egg;
6 tbsp. l. vegetable oil;
500 g flour.

Pour warm milk into a bowl of sufficient volume, add sugar and yeast. After the yeast is activated (foam appears on the surface of the liquid), add salt, vegetable oil and egg to the bowl. Stir and gradually add flour - the dough should be well kneaded, soft and very pleasant, but in no case hard.

Round, place in a bowl, cover with a towel or cover with cling film. Place in a warm place until doubled in size, then knead - the dough is ready to use.

Advice: if you have a problem finding a warm place in the house, you can fill the sink with warm water and simply put a bowl of dough there. If necessary and as it cools, the water can be changed periodically.

Lenten yeast dough for pies

Cheap and cheerful, yes. When fresh, just baked, the pies fly away instantly. On the second day, of course, they somewhat lose their attractiveness, but, as a rule, there is nothing left until the second day, so if it is important for you to make pie dough that does not contain animal products, try this recipe for lean pie dough in the oven with yeast.

Ingredients:
7 g dry yeast;
200 ml water;
3 tsp. Sahara;
1 tsp. salt;

2 and 2/3 cups flour.

Pour warm water into a container of sufficient size, add sugar, yeast, stir and add a third of a glass of flour. Cover with a piece of cling film and leave the bowl in a warm place. When the mass begins to bubble actively, add salt, vegetable oil and stir in the remaining flour. Round the dough - it should be soft, not hard or sticky. Place in a bowl, the walls of which are lightly greased with vegetable oil, cover with cling film and put in a warm place until doubled in size - about an hour.

Knead the finished dough - you can form pies.

Advice: If you need to prepare the pies quickly, but not today, you can leave the kneaded dough to rise in the refrigerator - this will be much slower and will take about 10 hours.

Dough for pies in a bread machine

This recipe has two main and huge advantages: first, you don’t need to knead the dough, the bread maker does everything for you (measuring and putting the ingredients into the bowl doesn’t count, right?); second, the finished pie dough is very pleasant to work with (believe me, you want to play with it and play with it endlessly, it’s fantastic!).

Ingredients:
3 cups flour;
1 glass of milk;
1 tsp. dry yeast;
100 g butter;
1 tbsp. l. Sahara;
1 tsp. salt;
1 egg.

Cut the butter into small, small cubes or grate it. Beat the egg slightly in a separate bowl.

Place all the ingredients for the pie dough into the bowl of the bread machine in the order recommended for your model. We set the “Dough” program. After the readiness signal, gently knead the mass - you can begin forming the pies.

Advice: Butter can be replaced with vegetable oil - the dough will be a little heavier, but not so much that it will affect its taste.

Dough for pies on cottage cheese

It is better to fry pies made with curd dough in a frying pan - this way they will turn out soft, tender and incredibly appetizing. However, this same recipe can be implemented in the oven - and it will be good too!

Ingredients:
500 g of good cottage cheese;
3 eggs;
1 tsp. salt;
2 tbsp. l. Sahara;
1 tsp. soda;
2 cups of flour.

Grind the cottage cheese through a sieve, mix with eggs, salt, and sugar.

Separately combine flour and soda (carefully!). Mix the flour mixture with the curd mixture and knead into a soft dough. The curd mass will not be cool, you cannot roll it out with a rolling pin - it is better to work with this dough with your fingers, however, thanks to this, the pies will come out soft and tender.

Advice: The softness of the dough is directly affected by the quality of the cottage cheese - if the initial product is watery and insufficiently pressed, more flour will be required, which means the pies will come out tougher.

Dough for pies with kefir

Typically, kefir dough is used to make fried pies, however, you can also make a baked version. It will, of course, not be as soft and tender as in the case of classic yeast dough, however, if for some reason you avoid yeast or you just need to utilize yogurt, the recipe is different.

Ingredients:
1 glass of kefir or yogurt;
3 eggs;
4 tbsp. l. sunflower oil;
1 tsp. salt;
1 tsp. soda;
approximately 3.5 cups flour.

In a large bowl, mix flour, salt and baking soda and make a well.

In a separate bowl, mix eggs, kefir and vegetable oil.

Pour the liquid part into the dry part. Knead the soft dough, round and leave for 5-10 minutes under the film. After the specified time, we form the pies, if necessary, adding a little flour to the work surface.

Advice: the less flour you use to knead the dough, the more tender the finished pies will be.

Potato yeast-free dough

Potato pies - zrazy - are prepared in a frying pan, frying them in a large amount of oil, and few people think about the fact that they can be cooked in the oven! It will be tasty and not harmful.

Ingredients:
10 medium potato tubers;
1 egg;
2/3 tsp. salt;
3-4 tbsp. l. flour.

Boil the potatoes in their skins, drain the water, and cool. We clean it and pass it through a meat grinder.

Mix the resulting mass with salt, egg, and add flour. Knead the soft dough, trying to use as little flour as possible. It is convenient to roll out the resulting mass with a spoon onto a sheet of cling film and form patties by simply lifting the edges of the polyethylene and connecting the edges of the patty at the top.

Advice: Potato dough comes out sticky and quite difficult to work with - to make the task easier, try moisturizing your hands (with water or vegetable oil).

Potato yeast dough

Very soft dough, tender, pleasant both to work with and to taste! A separate bonus is that products made from such dough last longer and remain soft longer than similar pies made from regular yeast dough.

Ingredients:
200 ml potato broth;
180 g boiled potatoes;
1.5 tsp. dry yeast;
1 egg;
1 tsp. salt;
1 tbsp. l. Sahara;
2 tbsp. l. vegetable oil;
approximately 550 g flour.

In one bowl, mix flour, sugar, salt and yeast.

In another bowl, mash the boiled potatoes, mix with the egg, butter, and pour in the warm potato broth. Mix well again and pour into the flour mixture. Knead a soft, non-sticky dough, round it, put it in a bowl, cover with a towel and put in a warm place until the mass has at least doubled.

Advice: pies made from potato dough turn out to be quite pale and unattractive in appearance, so before putting the baking sheet with the products in the oven, it is recommended to thoroughly grease them with egg.

“Quick” puff pastry for pies in the oven

Of course, you can, without much fuss, run to the nearest supermarket and buy a kilogram of ready-made puff pastry there, but you can also go the other way - prepare it at home yourself. This is not difficult if you choose the “right” recipe, and the difference in taste will be very noticeable. We will talk about “quick” or “false” puff pastry for pies.

Ingredients:
3 cups flour;
1 glass of liquid (1 egg + water + milk);
200 g butter;
7 g dry yeast;
1 tsp. salt;
1.5 tbsp. l. Sahara.

Dissolve sugar and yeast in 1/3 cup of warm water. As soon as foam appears, add liquid - warm milk and a scrambled egg so that the total volume is 1 glass.

Quickly grate the frozen butter (chop it with two knives), mix it with salt and flour. Pour liquid with yeast into the resulting crumbs and knead into a smooth, pleasant dough. Round the finished mass, put it in a bowl, cover with a lid and put it in the refrigerator for at least 3 hours, optimally for 12 hours.

After this, we crush and shape the products. After baking, the dough of the pies will be layered, the air bubbles will be elongated.

Advice: in order not to suffer with a grater, ice cream butter can be chopped into crumbs in the bowl of a food processor, “knife” attachment.

Rye pie dough

Quite specific, but certainly has a right to exist. Let's just say that this option is completely for everyone: if you like rye dough, if pies in a thin crispy shell are your choice, if you are looking for a lean option, this is the recipe for you.

Ingredients:
1/2 cup rye flour;
1/2 cup wheat flour;
1/2 cup strong coffee;
50 ml vegetable oil;
1/2 tsp. salt;
1/2 tsp. soda

In a bowl, mix all the flour, salt, soda.

Add vegetable oil and mix until crumbly. Pour in warm (not hot!) coffee, knead into a soft, non-sticky dough, which is immediately ready for use.

Advice: If you want the pies to be tender and crispy, roll out the dough as thin as possible. A thick layer of this dough will be heavy and tasteless.

Dough for pies with sour cream

The dough is finely porous, quite crumbly, rich in taste. Similar to sand, but softer and more pliable to work with. Pies formed from such dough are, of course, better baked in the oven.

Ingredients:
2 cups of flour;
1/2 tsp. salt;
1 tsp. Sahara;
1 tsp. baking powder;
1/4 tsp. soda;
50 g butter;
1 egg;
150 g sour cream.

Mix sour cream with egg and sugar, add softened butter, mix again.

Mix flour with soda, salt, baking powder. Add approximately half of the resulting mass to the sour cream and stir. Pour the remaining flour onto the work surface, level it, spread the sour cream and flour crumbs and knead into a smooth, soft dough.

Advice: If you have prepared more dough than required, the excess can be frozen and used later, for example, as a base for making pizza.

Beer dough for deep-fried pies

Of course it's harmful. Of course, half the kitchen needs to be washed. Nobody argues that it is better to do without them. But... sometimes you can, right? After all, deep-fried pies are scary, how delicious!

Ingredients:
450 g flour;
175 ml beer;
2 tbsp. l. vegetable oil;
2/3 tsp. salt.

Mix beer and salt, add butter and flour. Knead a soft, elastic dough that does not stick to your hands or surface. Add flour in stages - you may need a little less or a little more than the specified amount. We round the finished dough, wrap it in a plastic bag and leave for 30-40 minutes for the gluten to swell. After half an hour, we take out the dough, put it on the work surface, knead again for another 3-5 minutes, after which it is ready for further shaping of the pies.

Advice: When forming pies for deep frying, do not use flour for adding flour - it will burn and contaminate the contents of the pan. It is better to lubricate your hands and table surface with vegetable oil.

In general, there are tons and tons of recipes for pie dough! Choose any one, you still can’t go wrong. And if you need some more summary at the end of the article, let’s say it nicely: pies are such a bright and huge world with a variety of paths and paths, and it doesn’t matter which path you choose (oven, frying pan, steamer), the main thing is - so that it will lead you to joy. The joy of delicious homemade baked goods, a perfectly prepared dinner, and the good mood of your family members.

Cooking time – 1.5 hours.
Servings – 14 pies.

Ingredients:

Warm water – 300 ml,
Dry yeast - 1 heaped teaspoon,
Sugar – 1.5 tbsp. spoons,
Salt – 1 teaspoon,
Flour– 600 gr.,
Sunflower oil(for dough) – 3 tbsp. spoons.
Sunflower oil for frying.

Cooking method:

Take a deep bowl and pour warm water (temperature 36 degrees). Pour in yeast, salt, sugar and use a whisk to mix everything.
Sift the flour and add half a portion to the water. Knead dough, first with a whisk, then take a spatula, and then with your hands.
Lubricate your hands in sunflower oil (about 3 tablespoons will be needed) and, adding the remaining flour, knead the dough for about 10 minutes. It may take a little more flour, another 2-4 tablespoons. spoons. The dough should be soft and should no longer stick to your hands.
Coat the sides of the bowl and the dough with sunflower oil, cover with a towel and place in a warm place. Please note that the dough does not like drafts. So it will stand for 45-60 minutes and will double in size.
Take the dough with your hands dipped in sunflower oil and knead it again.

Yeast dough for fried pies ready.

After this, we pinch off a small piece and form a flat cake with our fingers.
Place the filling in the middle and seal the edges. We sculpt the so-called dumpling. Then we turn it over and place it on a surface that we also grease with oil.
We fry pies in frying pan with thick walls. Pour oil so that the pies float in it. When the oil is hot, place the pies in it and reduce the heat to medium.
Fry the pies on both sides until very golden brown, and then place them on a paper towel to absorb the fat.
Serve the pies warm.

Now many believers are fasting. To maintain the warmth of the hearth and the feeling of comfort in the house, you can fry pies.

Pies are generally a Russian dish that can help out under any circumstances: both during family celebrations and during periods of lack of money and desolation in the house.
I remember how during the Soviet period the time before payday was especially “delicious”: many of my friends and work colleagues baked pies to save money and treated each other to them. There is no money, but there is a feeling that the house is a full cup. :-))

The day before I tried a recipe for a simple and quick lean dough for fried pies"like at the market." It turned out delicious.

500g warm water; 4 tbsp flour (approximately 650-700g); 50g live yeast; 0.5 cups vegetable oil; 1 tbsp sugar;
salt to taste.
Refined sunflower oil for frying;

Dissolve yeast in warm water (40 degrees), add vegetable oil, sugar, salt, flour. Knead the dough. The dough should not be tight and stick to your hands. The dough does not need to rise, this is the very essence of cooking. It will work well when frying.

We take part of the dough, stretch it out into a rope and cut it into small equal pieces, which we roll into balls.
Immediately form the balls into a flat cake and add the filling. . Forming a pie. To make it convenient to work, lubricate your hands with vegetable oil. We flatten the pie - it should be flat, and place it on the table, seam side down.

Having molded all the dough pies, we begin to fry them in a large amount of vegetable oil. Place them in the frying pan with the seam down, but not end to end - the pies will increase significantly in size.
You can cover the pan with a lid, then the pies cook better and faster. Turn them over as each side browns.

The filling can be anything, and it can be prepared in advance so that there is less fuss with the pies.
The best filling, for my taste, is suitable for such fried pies. potato(mashed potatoes with finely chopped herbs and seasonings), cabbage and mushroom.
With potato filling, everything is simple - make thick mashed potatoes and chop the greens, pepper, salt, and add other seasonings.

The cabbage filling should also be made tender, almost like a puree. It is best to simmer finely chopped cabbage with onions and coarsely grated carrots in a frying pan with seasonings in sunflower oil, and then chop it with a blender. The cabbage will be a little creamy and tender in texture. If you don’t have a blender, then you don’t have to cut the cabbage, but grate it, like carrots, on a coarse grater before frying.

The mushroom filling (from champignons) is prepared in the same way. It should also be creamy. You can add a little sour cream when frying and stewing mushrooms.

If the filling for the pies turns out to be somewhat liquid, then it is advisable to add a little breadcrumbs to it so that it does not spread during cooking.

I often add melted soft cheese to the mushroom and cabbage fillings. They not only improve the taste, but also make it more pleasant in consistency.

The dough recipe for fried pies with eggs and milk is more suitable for pies that will not be eaten immediately (they can be kept in the refrigerator and heated in a frying pan). The dough of such pies is more elastic and holds its shape better.

RECIPE 2, which I have used for many years for fried pies and whites: (per family) 800 gr. flour, 1 full and 3 quarters glasses of milk, 50 gr. yeast, 2 eggs, 100 gr. margarine or half a glass of sunflower oil, 2 tablespoons of sugar, a little salt.

DOUGH:Feed the yeast a little: dissolve it in a small amount of warm milk with sugar, wait for it to rise. Then mix all the ingredients, knead the dough with yeast and place in a saucepan in a warm place, cover with a napkin. Knead the risen dough at least once and wait until it rises again. Often 1-1.5 hours is enough.

The rest of the cooking process is the same as described above.

Roast and delight your loved ones. It’s not difficult at all: if you prepare the filling in advance, you can finish it in an hour.

With cabbage With mushrooms

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Homemade rosy pies are the weakness of many Russian people. The culinary history of flour craftsmanship has been passed down through generations from grandmothers. Cooking methods changed, and the variety of fillings improved. A large number of supplemented recipes have come down to us.

How to prepare dough for pies

Choosing a baking recipe is an individual matter. Step-by-step preparation of dough for pies for any set of ingredients is given below in different variations. Experimenting with the choice of filling will delight all children and adults. These can be either sweet or meat fillings. If you follow all the instructions given, you will be guaranteed delicious pie dough.

Pie dough recipes

There are a lot of options: puff pastry, with yeast and non-yeast, with kefir, milk and even beer. All housewives must know how to prepare dough for pies. Flour products can be fried, baked in a bread machine or oven. To obtain a lean pie mass, it is enough to give up milk and eggs. There are many ways, as well as taste preferences, so for ease of understanding, the recipes are presented with photos.

Yeast dough for pies

Well suited for fried thresholds with various fillings. Prepared with milk or plain water. Yeast dough for pies should be placed in a heated place to rise the mass. Its disadvantage is that it takes a lot of time. The sequence of the process must be observed, so first you need to familiarize yourself with the recipe, and then start cooking.

Ingredients:

milk – 1/4 l;
flour – 3.5 tbsp;
eggs – 1 pc.;
animal oil – 50 g;
live yeast – 30 g;
salt.

Cooking method:

Dissolve yeast in heated water.
Add salt and egg to milk. Sift the flour. Combine with diluted yeast.
Knead until smooth.
Melt the butter, knead into a mass.
Cover the resulting mass with a cloth and put it in a warm place.
After about an hour, do a warm-up. If the gluten is good, repeat 2-3 times.

Kefir dough for pies

This is a quick way to start a yeast-free mass. The main thing is not to pour too much flour into the dough for fried kefir pies. If this happens, the mass will be tight and the buns will not turn out fluffy. Kefir can be used not the first freshness or replaced with yogurt or fermented baked milk. You can put whatever you want into the filling, but homemade cottage cheese is best suited here.

Ingredients:

kefir – 1.25 tbsp;
flour – 3.5 tbsp;
egg – 2 pcs.;
soda – 1 tsp;
sugar – 1 tbsp. l.;
salt;
vegetable oil – 2 tsp.

Cooking method:

Add all ingredients to kefir except flour. Beat with a mixer.
Add flour to the resulting mixture (in portions), stirring with a spoon, then with your hands.
The finished pie dough should be elastic and not stick to your hands.
The kefir mass rises due to the fermented milk product and the action of soda.

Choux pastry for pies

The time spent from the start of cooking to the golden brown flour products takes less than an hour. The choux yeast dough for pies turns out thin and tender, and the buns remain soft even after a day. Every baker should know how to prepare this custard mass, and thanks to the accompanying photos, the recipe will seem simple and quick. You can use any yeast.

Ingredients:

flour – 1 kg;
yeast – 50 g;
water – 2 tbsp.;
salt;
sugar – 1 tbsp. l.;
vegetable oil – 50 ml.

Cooking method:

Pour salt, sugar into flour (3.5 tbsp), add butter, a glass of hot water. To stir thoroughly.
When the resulting mixture has cooled, add yeast. Pour in 200 ml of warm water.
Add the remaining flour portionwise, stirring.
Knead in the usual way.

Unleavened dough for pies

This recipe is presented without yeast and is simple and quick. Unleavened dough for pies is rolled out into a thin layer (3 mm). Fry on each side over medium flame for 4 minutes. The unleavened mass allows you to use any filling, based on the preferences of the “starving” at home. You can serve sour cream or sour sauce on the table with flour treats.

Ingredients:

eggs – 1 pc.;
flour – 0.5 kg;
water – 1/4 l;
salt – 0.5 tsp;
sunflower oil.

Cooking method:

Sift the flour into a mound and make a well in the central part. Pour salted hot water in portions.
Knead with a knife.
When it remains a little dry, add the egg.
Knead the pie dough until elastic.
Sprinkle the dish and leave the mixture for half an hour.

Quick dough for pies with dry yeast

This baking option has many advantages. The dough for fried pies made with dry yeast rises perfectly, does not contain foreign odors, and does not require labor-intensive kneading and standing. Any filling is suitable here. Can be cooked both in the oven and in a frying pan. With any method, pies, buns and cheesecakes will turn out fluffy and tasty.

Ingredients:

flour – 500 g;
dry yeast – 11-12 g;
sugar – 1-2 tbsp. l.;
salt – 1 tsp;
milk – 0.2 l;
eggs – 1 pc.;
vegetable oil.

Cooking method:

Add granulated sugar, salt, egg, butter and yeast to the heated milk.
Sift the flour, add 2/3 of it, stir.
Add the rest in small portions.
Stop kneading when the mixture stops sticking to your hands. Place in a dish, cover with plastic or cling film. Place in a warm place for 40 minutes. The mass should double.

Sour cream dough for pies

This kneading method is very fast, takes 5-10 minutes. Pies made with sour cream without adding yeast. If the filling is berry or fruit, then it is advisable to add granulated sugar (1 tbsp). It is not necessary to use fresh sour cream for cooking; the one that has stagnated in the refrigerator will also work. If it is not enough, then you can add kefir.

Ingredients:

wheat flour – 900 g;
sour cream 20% - 400 g;
soda, salt - ½ tsp each;
eggs – 2 pcs.;

Cooking method:

Combine sour cream with egg, salt and soda.
Add flour, knead.
The mass will be elastic and tender. Form a bun, put it in plastic, put it in the refrigerator, take it out after 30 minutes.

Guests and household members always like such baked goods, therefore, so that the treat does not seem too small, the recipe is designed for a large volume of baked goods. Sweet pies made from yeast dough are airy, fluffy and tasty. Suitable for making buns and cheesecakes. The mass doubles or more, so if you need to get 1-2 baking sheets, then you should reduce the amount of ingredients.

Ingredients:

wheat flour – 900-1000 g;
milk – 0.4 l;
eggs – 3 pcs.;
margarine (butter) – 150 g;
yeast – 10 g;
salt – ½ tsp;
sugar – 50 g;
sunflower oil.

Cooking method:

Heat the milk, add yeast, a spoonful of sugar.
Add salt and sugar to the eggs and beat.
When the yeast starts working (foam forms on the milk), mix it with the eggs. Stir well.
Melt the margarine, let it cool, add to the mixture from step 3. Add sunflower oil. Mix.
Sift the flour and add to the resulting mass. Mix. If it turns out sticky, you can add flour while making the pies.
Mix the mixture with your hands, cover with a cloth, and place in a warm place. After half an hour, repeat kneading to remove air. Place in a warm place for 40 minutes. You can use a bread maker for kneading. This will take 1.5 hours with a standard kneading program.

Lenten dough for pies

Even during Lent you can prepare delicious flour products. With the help of yeast, the dough for eggless pies rises perfectly and fries quickly. You can use any filling: potatoes, cabbage with onions, jam. You can do without it, but then you should add additional sugar (1-2 tablespoons). When kneading, the mass should be slightly sticky and moist, then the crumb will be very tasty and not dry.

Ingredients:

dry yeast – 1 packet;
sugar – 3 tbsp. l.;
wheat flour – 1 kg;
salt – 1 tsp;
water – 500 ml;
vegetable oil – 5 tbsp. l.

Cooking method:

Dissolve a packet of yeast in 400 ml of warm water.
Add sugar and salt. Mix.
Sift the flour, pour in the yeast mixture. Stir, add oil.
Stir for about 10 minutes. If the dough is tight, add water and vegetable oil.
Cover with a cloth and leave to rise in a warm place. When the mass doubles, knead and stir.

Mayonnaise dough for pies

There are times when the refrigerator is out of eggs and dairy products at the same time, but you want to pamper your guests and family with some flour products. Don’t be afraid of such moments; mayonnaise dough for pies is perfect here. The products will turn out tasty, rosy and fluffy. Feel free to experiment with different fillings.

Ingredients:

flour – 700 g;
mayonnaise – 150 ml;
yeast – 25-30 g;
water – 0.2 l;
sugar – 15 g;
salt – 0.5 tsp.

Cooking method:

Dissolve the yeast in a glass of warm water.
Add mayonnaise, sand, salt. To stir thoroughly.
Add flour in portions, stirring.
Mix the elastic mass well. Cover with a cloth and leave for 1.5 hours to rise.

Butter dough for pies in the oven

It is rich because the recipe contains milk, eggs and sugar. The finished mass should be plastic and soft, not stick to your palms and can be easily removed from the walls of the dish, but it should not be tight (otherwise the baked goods will turn out tough). For clarity, the step-by-step recipe for pastry dough for pies in the oven contains detailed photos.

Ingredients:

milk – 0.4 l;
flour – 1 kg;
eggs – 1 pc.;
dry yeast – 10 g;
sugar – 3 tbsp. l.;
salt – 1 tsp;
butter (margarine) – 100 g.

Cooking method:

To prepare the dough, combine warm milk with yeast and granulated sugar. Add 200 grams of flour.
Sprinkle the sponge mixture, cover with a towel, and place in a warm place for an hour.
Melt the butter, cool, mix with the egg. Add the resulting mixture to the dough.
Add salt.
Gradually add the remaining flour in portions. Stir on the table.
Place the flour mixture in a deep dish, cover, and place in a warm place to rise (about an hour).
Knead the mixture again.

Whey dough for pies

You can use it to bake baked goods with different fillings. The dough with whey for pies rises faster than with milk or water. To give the baked goods a crispy crust, you need to grease them with the white of a chicken egg (previously beaten with a fork). Use poppy or sesame seeds as a topping, depending on individual preferences and choice of filling.

Ingredients:

whey – 0.3 l;
dry yeast – 2 tsp;
flour – 0.5 kg;
eggs – 2 pcs.;
Sunflower oil – 2 tbsp. l.;
sugar – 60 g;
salt – ½ tsp.

Cooking method:

Sift flour, mix with yeast.
Beat one egg and the yolk of the second, adding salt and sugar.
Add butter and beaten eggs to the whey. Add half of the flour. Knead and leave for a quarter of an hour. Stir in the rest. Let it sit for half an hour.