Ingredients
Leavened dough:
- 2 tablespoons Flour wheat / Flour
- 1 tablespoon Sugar
- 8 gram Dry yeast
- 50 ml Water warm
Dough:
- 520 gram Flour wheat / Flour
- 50 gram Rye flour can be replaced with wheat flour
- 350 ml Milk
- 8 tablespoons Vegetable oil
- 0,5 tablespoon Sugar
- 1 teaspoon Salt
Additionally:
- 1 piece Egg yolk
- 2 tablespoons Sour Cream (10%) for greasing pies
Instructions
- Mix wheat flour with rye and sift.
- Prepare the sourdough. Mix 2 tablespoons of flour with sugar (1 tablespoon) and yeast. Add 50 ml of warm water and mix. Put the bowl of sourdough in a warm place until a foam cap appears.
- Prepare the dough. Pour the sourdough into a large bowl.
- Add: sugar, milk, salt and vegetable oil, try. I add a pinch of vanilla - this is optional. I like it when the dough is not even sweet, with a slight vanilla flavor.
- Add flour in small portions.
- Knead the dough.
- Pour the last two spoonfuls of flour onto a cutting board and knead a smooth, shiny dough that does not stick to your hands.
- Gather the dough into a ball and smear with vegetable oil.
- Grease a clean bowl with vegetable oil and spread the dough.
- Cover the bowl with a film or a transparent bag and put it in a warm place until the dough increases by 2.5 times.
- Prepare the filling. Peeled and finely chopped onion and garlic fry in vegetable oil until transparent. Add the chopped carrots and fry them until tender.
- Peeled potatoes are grated on a coarse grater.
- Add the fried and melted butter.
- Cut the chicken fillet into small pieces and add it to the bowl. Put the egg white, chicken seasoning and salt, mix.
- Chop the filling with a blender. Try it with salt.
- The dough that has come up is kneaded and allowed to rise a little under the film for 20-30 minutes.
- Divide the dough into 16 parts.
- Roll the "rollers" out of the dough for the convenience of further rolling.
- Roll out the dough into a layer, a flat cake 25 * 10 cm long and lay out the filling. If there are dried tomatoes, then add small slices to the filling.
- Close the filling and roll the tortilla into a roll.
- Roll up the roll in the form of a "snail".
- Cover the baking sheet with baking paper and grease with vegetable oil. We lay out the blanks for the pie. Lubricate the pies with liquid sour cream and allow time for proofing. I put the baking sheet in the oven and turn on the temperature of 40 C, and after 15 minutes the blanks increase by 2 times.
- Then I switch the oven temperature to 180°C and bake the pies until a nice crust forms. Brush the pies with yolk whipped with 1 tbsp. l. milk, sprinkle with cumin fried in a dry pan and brown in the oven for 5 minutes.
- The finished pies are greased with butter or sprinkled with water and cooled under a towel.
- Bon Appetit!