Cutlet in dough is a tasty and satisfying pastry filled with meat, which has become a favorite for many children and adults. It will be an excellent snack or addition to first or second courses. The dish can be easily prepared at home.

How to cook cutlets in dough?

To prepare a dish, you will need to complete several steps and take certain points into account:

1. The first process is preparing the dough. It is better to prepare the yeast base on dough. At the same time, she needs to stay warm for some time.
2. To make minced meat cutlets in dough, you need to select the meat. Minced pork or pork and beef is used, sometimes it can also be made from chicken. Salt, spices, a loaf soaked in milk, finely chopped onion and eggs are added to it.
3. The cutlet in the dough must first be fried in a frying pan, and only then wrapped in a base. After this, it is baked in the oven.

How to wrap a cutlet in dough?

They need to be wrapped correctly to be used in the dough. There are two common options for this:

Cutlet in yeast dough

The classic way to make homemade cutlets in dough is to use a yeast base. Although preparing the dough and proofing takes considerable time, the result will exceed all expectations, and the housewife will be able to please her loved ones with delicious golden-brown pastries with a crispy crust and a unique aroma.

Ingredients:

• egg – 1 pc.;
• minced meat – 350 g;
• onion – 1 pc.;
• garlic – 2 cloves;
• salt – 0.5 tsp;
• semolina – 0.5 cups.

For the test:

• milk – 70 ml;
• water – 50 ml;
• fresh yeast – 20 g;
• flour - 3 cups;
• sugar – 1.5 tsp;
• salt –0.5 tsp;
• vegetable oil – 100 ml;
• egg – 1 pc.

Preparation

1. Heat the mixture of water and milk until it becomes warm. Add yeast, sugar, salt, egg, mix. Set aside for 15 minutes.
2. Gradually add flour and knead. Let it brew in a warm place for 40 minutes.
3. Mix the minced meat with chopped onion and garlic, salt, egg and knead.
4. Form cutlets and roll them in semolina.
5. Make strips of dough and wrap them around the meat.
6. Place the cutlets on a baking sheet, put in the oven and bake for half an hour.

Cutlets in dough in the oven - recipe

This version of the dish, like cutlets in dough in the oven, can be made not only using regular yeast, but also dry yeast. In this case, the total cooking time is reduced, since there will be no need to infuse the dough. To give the dish a golden, appetizing crust, before putting it in the oven, you can brush it with a mixture of egg and milk.

Ingredients:

• milk – 50 ml;
• water – 200 ml;
• egg – 1 pc.;
• sugar – 2 tbsp. l.;
• dry yeast – 1 tsp;
• butter – 50 g;
• flour – 0.5 kg;
• salt – 0.5 tsp.

Preparation

1. Dissolve yeast and sugar in warm milk and set aside for 10 minutes.
2. Gradually add flour and salt.
3. Add beaten egg and melted butter. Knead for 15 minutes. Leave the dough in a warm place for half an hour.
4. Make strips of dough and wrap the minced meat in them. Bake for half an hour.

Fried cutlets in dough

An extremely original variation of the dish will be a cutlet in dough, the recipe for which is very unusual. Instead of the usual use of the oven, the preparations are fried in a frying pan. Using this process will help to significantly save time and get a hearty dish that is suitable even as lunch or dinner.

Ingredients:

• water – 250 ml;
• flour – 2.5 cups;
• sugar – 1 tsp;
• vegetable oil – 2 tbsp. l.;
• dry active yeast – 1 tsp;
• salt - a pinch;
• meat – 600 g;
• potatoes – 1 pc.;
• garlic – 2 cloves;
• onion – 1 pc.

Preparation

1. Make minced meat, onion, and garlic.
2. Dissolve dry yeast in warm water, add salt and sugar, butter.
3. Add flour, knead the dough, let it stand in a warm place for half an hour.
4. Divide the dough into strips and wrap the minced meat in them.
5. The cutlet in the dough in a frying pan should be fried on both sides.

Simple cutlets in yeast-free dough

Another extremely simple recipe is a cutlet in dough, fried in a frying pan, which is made using This cooking method will be appreciated by busy housewives who are limited in time, but at the same time want to please their household with a nutritious dish.

Ingredients:

• yeast-free puff pastry – 500 g;
• meat – 600 g;
• bread – 100 g;
• onion – 300 g;
• egg – 1 pc.;
• garlic, salt, spices - to taste.

Preparation

1. Soak the bread in water and knead.
2. Make minced meat from ground meat, chopped onions and garlic, bread, eggs.
3. Onions and garlic are peeled and chopped. Beef is twisted in a meat grinder.
4. Cut the puff pastry into squares and wrap the minced meat in them. Fry on both sides.

Cutlets in puff pastry

An extremely popular recipe is cutlets in puff pastry, which are baked in the oven. The base can be purchased ready-made, which will significantly save time on cooking. Due to its structure, it will bake perfectly and give the dish unsurpassed flavor notes. Meat is selected at the individual discretion of the housewife.

Ingredients:

• puff pastry – 500 g;
• meat – 600 g;
• bread – 100 g;
• onion – 300 g;
• egg – 2 pcs.;
• garlic – 2 cloves;
• salt.

Preparation

1. Make minced meat from meat, bread, one egg, chopped onion and garlic.
2. Divide the dough into strips and wrap the minced meat in them.
3. Brush the dough with beaten egg.
4. Bake the cutlets in puff pastry in the oven for 35 minutes.

Chicken cutlets in dough

An interesting dietary variation of a popular dish will be baked in dough. The base can be made with the addition of various components, it all depends on the availability of free time and the individual wishes of the hostess. It can be regular or dry yeast, a yeast-free puff version.

The cutlet is delicious on its own, but if it is in dough, then such a dish is doubly pleasing.

It can be prepared in a variety of ways.

And every housewife can find the perfect recipe for herself.

Let's indulge in delicious cutlets in dough?

Cutlet in dough - general cooking principles

For cutlets, you can use minced meat from any meat or poultry. It tastes better from the mixture. Add onions and garlic to the cutlet mass, add herbs, spices, bread or semolina. Often an egg is used for strength. You can use ready-made semi-finished products purchased in the store. The products are fried in a frying pan or half-cooked in the oven, and then wrapped in dough. But there are recipes that use raw cutlets.

Traditionally, yeast dough is used and kneaded with water or milk. But more and more often recipes are appearing using ready-made puff pastry or any other kind. You can make cutlets from potato or cottage cheese dough. The formed products are baked in the oven or fried in a frying pan. There are universal recipes in which products can be fried or baked.

Recipe 1: Cutlets in “School” dough

The recipe for the familiar cutlets in dough from the school canteen. But the homemade version turns out much tastier, juicier and more aromatic. Any meat can be used for minced meat, but you can use a mixture.

Ingredients

250 ml water;

Spoon of sugar;

2.5 cups flour;

0.5 tsp. salt;

1 tsp. yeast;

3 tablespoons of oil.

For the cutlets:

0.6 kg of meat or minced meat;

0.15 kg of onion;

2 cloves of garlic;

2 slices of bread;

0.5 glasses of milk;

Preparation

1. Dissolve sugar and yeast in warm water, add a glass of flour and leave for half an hour. Then add salt and the rest of the flour. While kneading the dough, add vegetable oil. We form a soft, but not liquid lump. Leave for another 1.5 hours.

2. Pour milk over the pieces of bread and let them stand.

3. Add chopped onion, swollen bread to the minced meat, add garlic and salt and pepper. Mix the mixture thoroughly and beat it.

4. Form the minced meat into oblong cutlets weighing 80-90 grams. Fry on both sides in a frying pan. You don't have to bread anything.

5. Take out the dough and divide it into pieces slightly larger than a chicken egg. Stretch the rectangle and wrap the cutlet so that the ends remain open. We pinch the dough well so that it does not spread during the frying process.

6. Heat the oil and fry the products until the dough is golden brown. Remove to paper towels to remove excess fat from the surface.

Recipe 2: Cutlet in dough in the oven “Rosy”

To prepare cutlets in dough in the oven according to this recipe, you can use any meat. However, if you have a favorite composition of minced meat, you can cook it. A special feature of the recipe is the yeast dough made with milk, which turns out very rosy and tasty. It can also be used to wrap sausages.

Ingredients

12 cutlets;

0.5 kg flour;

1 yolk;

50 grams of butter;

1.5 tablespoons of sugar;

10 grams of yeast;

250 ml milk.

Preparation

1. The dough is prepared in an accelerated way. Heat the milk well, but don’t make it too hot. The temperature is slightly higher than the body. Add sugar and yeast, add 5-7 tablespoons of flour and forget about it for half an hour.

2. Add one egg mixed with salt to the dough. Pour in the melted butter and add the remaining flour. Place in a warm place for another thirty minutes.

3. While the dough is settling, fry the cutlets. They can be any size, but we give them an oblong shape. Even if a semi-finished product is used, this is easy to do after thawing. Let the lightly fried cutlets cool.

4. Take out the dough and divide it into 12 parts according to the number of cutlets. We roll out a long rope from each piece of dough and wrap the previously fried products in a spiral. We pinch the ends tightly and place them at the bottom. Transfer to a baking sheet.

5. Let the cutlets stand on the baking sheet for about twenty minutes, then brush with beaten yolk and send to bake. Fry until golden brown at 190 degrees.

Recipe 3: Fried cutlet in dough (puff pastry)

A simple and quick way to prepare fried cutlets. We use puff pastry for them, without yeast. We cook cutlets with any meat. Quantity of products for 8-10 pieces.

Ingredients

0.5 kg of dough;

0.6 kg of meat;

2 onions;

3 spoons of semolina;

1 clove of garlic.

Preparation

1. Twist the meat with onions and garlic, add egg and semolina to them. Season the minced meat with spices and stir thoroughly. We form elongated cylinders and fry in oil until half cooked. Remove and cool.

2. If the dough is frozen, then take it out in advance and let it thaw. Lay out the layer and roll it out with a rolling pin.

3. Cut long strips from the layer, 1.5 centimeters thick, and wrap the previously fried cutlets. We carefully fix the ends so that the products do not unwind. This especially happens when frying yeast dough.

4. Heat the oil in a frying pan. There should be enough fat so that the products float freely in it.

5. Fry the cutlets until cooked. Remove excess fat with a napkin.

Recipe 4: Cutlet in dough in the oven with potatoes

The recipe for very satisfying cutlets in dough in the oven, which are made with mashed potatoes. It can be prepared according to any recipe or you can use leftovers from lunch. We use yeast dough.

Ingredients

1.5 glasses of water;

Spoon of sugar;

50 ml oil;

0.5 tsp. salt;

1 sachet (10 g) yeast;

For the cutlets:

0.4 kg of meat;

2 slices of bread;

1 large onion;

Some milk.

You will also need about 10 full spoons of mashed potatoes and one egg.

Preparation

1. Prepare regular yeast dough. To do this, dissolve salt and yeast in warm liquid, add butter and sugar and flour. Mix thoroughly and leave for two hours. After about an hour, you will need to knead the risen mass.

2. Soak the bread in milk, then lightly rest. Add the meat twisted with onions, add spices. We form small cutlets in the form of balls. We make 10 pieces. Fry in a frying pan until almost done.

3. Take out our dough and divide it into ten lumps. Roll out each one into a flat cake, put a cutlet and a spoonful of mashed potatoes into it. We pinch the edges. Can be made in the form of a pie, triangle, rectangle or envelope.

4. Transfer the molded products to a baking sheet and leave for 15 minutes.

5. Beat the egg with a fork and grease it, bake. On average, this will take about 12 minutes at 190 degrees.

Recipe 5: Cutlet in potato dough

To prepare these cutlets you will need potato dough. It should not be prepared in advance, much less use leftover puree. You can't put butter or milk in it.

Ingredients

0.25 kg minced meat;

1 onion;

0.5 kg of potatoes;

80 grams of sour cream;

50 grams of tomato paste;

100 grams of flour;

Spices, oil.

Preparation

1. Cook potatoes, cut into large pieces. Salt right away. Then drain all the water and knead well. Cool slightly and add the egg and stir quickly so that it does not have time to cook. Add flour and stir. It should be a dough.

2. Mix the minced meat with chopped onion and add spices. Roll into small round patties.

3. Take a piece of potato dough and make a small flat cake. We put a cutlet on it and another such flatbread on top. Pinch the edges together and give a neat shape.

4. Fry on both sides in a frying pan.

5. As soon as we turn the products over to the other side, pour in the sauce. To prepare it, you just need to mix sour cream with paste, add 150 ml of water and spices.

6. Simmer the cutlets in the sauce for 20 minutes. But you can put them in the oven and bake them.

Recipe 6: Cutlet in dough in the oven “Balls” of minced chicken

For such charming cutlets you will also need puff pastry. You can use not only minced chicken, but any other. The peculiarity of the recipe is that the cutlets are not fried in advance and are cooked in the dough from start to finish.

Ingredients

0.5 kg minced meat;

0.5 kg of dough;

Onion head;

Seasonings, maybe greens.

Preparation

1. Take the dough out immediately and let it thaw.

2. Prepare the minced meat. Add chopped onion and spices to it, stir. Form small round balls. There should be 10-12 of them in total.

3. Roll out the thawed dough and cut into thin and narrow strips. The neater and smaller the threads are, the more beautiful the balls will turn out.

4. Take the previously formed raw minced balls and wrap dough threads around them in a chaotic manner. Place the resulting balls on a baking sheet.

5. Brush with beaten egg and bake for about 35 minutes. We set it to 180 degrees, no more is needed. If you want to fry the balls more intensely, you can increase the temperature to 220 degrees, but only at the end.

Recipe 7: Cutlet in “Nostalgia” dough with cheese

A dish from Soviet public catering. The airy dough contains a flavorful cutlet containing a piece of melted cheese. Tasty? Not that word! We take any yeast dough. About 100 grams for each cutlet.

Ingredients

0.5 kg minced meat;

3 cloves of garlic;

100 grams of cheese;

0.5 bunch of greenery;

1 onion;

Spices and crackers.

Preparation

1. Make minced meat from twisted meat with onions and garlic, add egg white to it. Leave the yolk for greasing. Add spices and stir.

2. Cut the cheese into cubes and chopped herbs.

3. Form small and oblong cutlets and put cheese filling inside. Place on a baking sheet and bake at 200 degrees for a quarter of an hour. Take it out and cool it a little.

4. Cut the dough into pieces, roll each into long cords.

5. Wrap the baked cutlets in a spiral, as is usually done with sausages. There is no need to hide the ends; you can leave them open.

6. Transfer to a baking sheet and let the dough rise.

7. Mix the remaining yolk with a spoon of water and grease the products. Bake the dough until golden brown at 200 degrees.

There is some dough left and not enough cutlets? You can wrap sausages, pieces of sausage in it, prepare a pie with any filling, or simply make a crumpet. In any case, homemade baked goods will not go to waste.

Do not use large cutlets for wrapping in dough. Otherwise, the baked goods will be large in size. If you use semi-finished products, you can simply cut them in half and adjust the shape with your hands. The products will turn out small and oblong.

Baked products will be beautiful and shiny if you brush them with egg. But why don't many people do this? In fact, it is better to use only the yolk; you can dilute it with water. The protein often rolls off the surface and forms unsightly streaks.

The dough will be nice and golden brown if you add granulated sugar to it. It helps brown the crust and gives a warm hue. If you do not add sugar or do not add enough sugar, the dough will be gray after cooking.

Homemade baked goods are so aromatic and tasty that they leave no one indifferent. I suggest baking cutlets in dough today. This kind of baking can be attributed to the distant past. Sometimes it’s interesting to please your family with such hearty and tasty cutlets. Very soft cutlets inside and with an airy dough shell.
By the way, such a cutlet can be wrapped in foil and given to your child for a snack at school. This cutlet is convenient to eat and does not get your hands dirty.

To prepare the cutlets in the dough, we will need to spend about 1.5-2 hours. We will prepare both the dough and the cutlets at the same time. We use pork cutlets, they can be replaced with any other ones; chicken cutlets and cutlets made from mixed minced meat will do. We use yeast dough for cutlets. Cutlets in dough according to this recipe made my husband nostalgic; he says that he bought almost the same ones in a Soviet canteen. Try this Soviet fast food.

Taste Info Buns

Ingredients for 12-14 cutlets in the dough:

• For the test:
• milk 70 ml;
• water 50 ml;
• fresh yeast 20 g;
• flour 2.5+1 cup;
• sugar 1.5 tsp;
• salt 0.5 tsp;
• vegetable oil 100 ml;
• chicken egg 1 pc.
• For the cutlets:
• chicken egg 1 pc.;
• pork (shoulder) 350 g;
• onion 1 pc.;
• a clove of garlic;
• salt 0.5 tsp;
• fresh tomato and sweet pepper to taste;
• semolina 0.5 cups (for breading).

How to cook cutlets in dough in the oven

Prepare yeast dough for cutlets. Heat the mixture of water and milk in a container, without bringing to a boil (slightly warm). Break off a piece of fresh yeast and add it to the milk. Add a spoonful of sugar and a pinch of salt to the milk mixture and stir with a spoon. Set aside for 15 minutes to allow the yeast to rise.


Using a fork, stir one chicken egg into a bowl and add it to the milk.


First sift the flour through a sieve. Place three glasses of flour into the egg mixture, knead the dough, add vegetable oil (3-4 tbsp. L).


Knead the dough for about five minutes with a spatula or just a spoon, because it will be a little sticky in consistency. Cover the dough with cling film and set aside for a while (30-40 minutes) in a quiet, warm place.


Meanwhile, prepare the minced meat for the cutlets. To do this, take a small piece of pork shoulder. You can add beef or chicken along with the pork.

Grind the meat in a meat grinder. To the resulting minced meat, add an onion, also chopped through a meat grinder, half a small tomato, a piece of sweet pepper and garlic. You can also throw a piece of grated zucchini into the minced meat. All these vegetables will add juiciness and flavor to the cutlets.

Instead of vegetables, you can use a bun soaked in warm milk.

Beat one egg into the minced meat, add salt. Now the minced meat must be beaten well (knead by hand).


To form the cutlets you will need a plate with dry semolina. Dip your hands in water and form a cutlet, roll it in semolina. Thanks to semolina, when frying the cutlets, all the meat juices will remain inside.


Fry the cutlets in vegetable oil over medium heat until golden brown. The inside of the cutlets may not be ready; they will cook well in the oven. Now place the cutlets in one layer to cool.


By this time, the yeast dough has already increased in volume well.


Pour a glass of flour onto the work surface, and then transfer the dough from the container onto it with your hands.

Teaser network

Knead the dough well, divide it into two parts.


Roll out a piece of dough with a rolling pin into a thin layer. Using a pizza knife, cut the layer into strips. The width of the strips will depend on the length of your cutlet.


Place the cutlet at the beginning of the dough strip and then wrap it in a circle. If you like the cutlet to be very visible around the edges of the dough, then cut the strip of dough thinner.


Place the cutlets in the dough on a baking sheet with parchment at a short distance from each other. In a bowl, mix the yolk with milk (30-50 ml) and brush all the cutlets in the dough. Now leave the cutlets for 15 minutes to allow the dough to rest. Meanwhile, turn the oven to 190 degrees.


Bake the cutlets in the dough for about 30 minutes until golden brown. For a brighter crust, the surface of the cutlets in the dough can also be brushed with an egg mixture.

Cool the finished baked goods slightly and serve. Even when your cutlets are already cold, you can warm them up in the microwave, or simply eat them as is.

The cutlets in yeast dough turned out simply amazing, try making them, everyone will love this win-win dish.

Homemade cutlet in dough is very tasty! I love these hearty buns with a cutlet inside. Even more than sausages in dough!

A very convenient alternative to sandwiches: you can take it with you to school, work or outdoors - it’s delicious, it’s homemade, and the cutlet won’t fall off like sausage or ham. And at home for dinner, instead of regular cutlets, you can serve cutlets in dough... and then you don’t have to serve bread at all!

Ingredients:

For yeast dough:

• Fresh yeast – 50 g;
• Sugar – 1 tablespoon;
• Milk or water – 1 glass;
• Eggs – 2 pieces + 1 for greasing;
• Butter – 50-70g;
• sunflower oil – 3-4 tablespoons;
• salt – ¼-1/2 teaspoons;
• flour - 5-6 glasses.

For the cutlets:

• 300 g minced meat (beef + pork);
• 1 onion;
• 1 medium potato;
• Salt, ground black pepper;
• Sunflower oil for frying.

How to bake:

Knead the dough in the same way as for cheesecakes with “green”-salted cottage cheese, or for pies with onions and eggs. It turns out soft and fluffy, but almost not sweet - my favorite option for a variety of savory yeast baked goods.

Grind the yeast with sugar until it melts, add warm milk, stir and sift one and a half cups of flour. After mixing, we get a dough - a dough of soft consistency, which needs to be placed in a warm place for 15-20 minutes. For example, place bowls with warm (36-37C) water on top, and cover with a towel on top.

While the dough is rising, let's fry the cutlets to fill our buns. Peel the onion and potatoes, rinse them, grate the onion on a coarse grater, and grate the potatoes on a fine grater, and add to the minced meat. I add grated raw potatoes to cutlets instead of soaked bread - this gives a delicate taste and juiciness. Salt, pepper and knead the minced meat well.

With hands soaked in cold water, form cutlets. Dredge them thoroughly in flour on all sides and place them in a frying pan with vegetable oil heated until sizzling.

First, fry the cutlets over medium heat, and when the crust sets, reduce the heat and cover the frying pan with a lid. After 4-5 minutes, turn the cutlets over and fry on the other side until golden brown. If you are not going to eat them just like that, you don’t have to fry them too much - the cutlets will finish cooking while they are baking in the oven. Remove the cutlets to a plate and set aside to cool.

The dough has already arrived, let’s continue kneading the dough. Add eggs (room temperature), mix, add softened butter, mix again. Then we will begin to sift the remaining flour little by little, mixing the dough. When it becomes thick enough, you can switch from kneading with a spoon to kneading by hand, and to prevent the dough from sticking to your hands, add vegetable oil. Don't forget to add salt at the end. The finished dough is not sticky, but not hard either, but soft and pleasant. After greasing a bowl with vegetable oil, place the dough in it and let it rise again in a warm place for 15 minutes.

Punch down the risen dough and roll it out on a table sprinkled with flour into a rectangular cake up to 0.5 cm thick and about 50 cm long. Cut the dough into long strips 2-3 cm wide.

Take the non-hot cutlets and wrap the strips of dough slightly overlapping, in a spiral.

Place the cutlets in the dough on a baking sheet lined with parchment. The paper needs to be greased with vegetable oil so that the buns do not stick.

While the oven is preheating, you can place a baking sheet on top of the stove to allow the buns to rise.

Bake the cutlets in the dough for 25-30 minutes at 160-170C, until the dough begins to brown. So that it does not dry out, but remains soft, place a heat-resistant dish with water on the bottom of the oven: the steam will create a steam room effect in the oven, and the baked goods will turn out deliciously soft.

When the dough feels dry when tested with a wooden stick, it’s time to brush the buns with beaten egg for a nice browning (and an even brighter crust comes from the yolk mixed with a teaspoon of milk).

After brushing the cutlets with egg, increase the temperature in the oven to 200-210C, and after 5 minutes the cutlets in the dough will become appetizingly golden brown.

It's time to take it out and transfer it to a plate to cool!

After trying it, my son said that these cutlets turned out just like in the school cafeteria. And there they know their stuff - the aromas from the cafeteria spread throughout the school and its surroundings!

So the baked goods deserved the highest praise, which was very nice. Try it too!

Today I want to offer you such a dish as a cutlet in dough. I like this recipe because the dough rises quickly, it turns out tender, airy and very tasty. This dough is also suitable for various buns, pies, cheesecakes, etc.

To prepare the cutlet in the dough we will need the following ingredients:

For the cutlet:

• minced meat (any - pork, beef, etc.) - 500 grams
• onion - 150 grams (1 piece)
• bread or loaf - 100 grams
• milk - 100 grams
• egg - 1 piece
• garlic - 1-2 cloves
• greens - dill or parsley
• salt, pepper - to taste

For the test:

• milk - 250 grams
• vegetable oil - 6 tablespoons
• yeast - or 1 packet of dry (11 grams), or 50 grams of pressed
• egg - 1 piece
• sugar - 2 tablespoons
• salt - about a teaspoon
• flour - 500 grams

For greasing - 1 egg

Cooking cutlets. Soak the bread in milk and pass through a meat grinder. We clean the onion and also pass it through a meat grinder. Squeeze the garlic through a garlic press. Add all this to the minced meat, beat in the egg. Salt, pepper, add finely chopped herbs.

Form small cutlets. They can be fried in a frying pan or baked in the oven.

Preparing yeast dough. We dilute yeast, sugar, and salt in warm milk. Let stand for 10 minutes. Add the egg, vegetable oil, mix and gradually add the sifted flour and knead. The dough should not stick to your hands.

If you don’t want to wait a whole hour for the dough to rise, then you can turn on the oven for 1-2 minutes so that it becomes very warm and let the dough rise there, covering it with a towel. In half an hour it should increase in volume by 2-3 times. Mine has increased like this.

Now you can make our cutlets in the dough. Cut small pieces from the dough and roll them into a layer 2-3 mm thick. Cut into strips 25-30 cm long and 2-3 cm wide.

We wrap our cutlets in these strips.

Place them on a greased or parchment-lined baking sheet. Brush the cutlets with beaten egg.

Place in the oven for 15-20 minutes at a temperature of 200 - 220 degrees.

The cutlets in the dough are ready. Bon appetit!