Fried pies with potatoes

5 (100%) 1 vote

I had no desire to tinker with yeast baked goods and fire up the oven. And I wanted some pies. I decided to quickly make pies with potatoes fried in a frying pan; the recipe with photos turned out to be voluminous, but everything in it is clear. Preparing is much faster and easier than it seems at first glance. There is no need to make a classic dough, and after kneading the yeast dough rests for only 15-20 minutes. Although you can bake right away, I still let it rest after kneading. The pies are amazing: thin crispy crust and lots and lots of delicious filling.

I made fried pies with potatoes from lean yeast dough using water. There are no eggs or milk in it. The filling is also lean: mashed potatoes with fried onions.

Ingredients

To make fried potato pies you will need:

• wheat flour - 300 g + 60-80 g for adding;
• water – 1 glass (250 ml);
• fresh yeast – 25 g;
• granulated sugar – 1 tbsp. l;
• sunflower oil – 2 tbsp. l;
• table salt – 1 tsp.

• peeled potatoes – 800 g;
• onion – 3 medium heads;
• sunflower oil – 4 tbsp. l. + for frying approximately 0.5 cups.
• salt and black pepper - to taste.

How to cook fried pies with potatoes in a frying pan. Recipe

The whole process consists of three stages. First I make the dough (more precisely, I activate the yeast), while it wakes up, I prepare the filling. It will cool for about 20 minutes - this time is enough to knead the dough and let it rise a little. Mix fresh compressed yeast, sugar and salt. I grind it with a spoon into a thin paste.

I pour a glass of warm water, the temperature is slightly warmer than room temperature.

I stir. What’s good about this method is that by kneading the yeast into a paste, you get rid of the need to catch lumps, the mixture immediately becomes homogeneous.

Sift 300 grams of flour into a larger bowl. I make a depression or funnel in the center.

I pour the diluted yeast into the hole. No need to stir! If they overflow a little, it’s not a big deal, but you don’t need to mix the liquid with flour yet.

I lightly sprinkle the liquid with flour, pouring from the sides. Again, I don’t mix it, but just sprinkle it in a thin layer. I cover and put in a warm place. I leave it like this for 20 minutes. Just this time will be enough for the yeast to activate, and I will start preparing the filling.

I cut the peeled potatoes into small pieces and put them in boiling water. I add some salt, throw in about a teaspoon of salt. Cook until done.

I put a frying pan on the adjacent burner and pour in oil. I warm it up and at the same time finely chop the onion for frying. I pour the onion cubes into the hot oil. Fry over low heat, stirring.

We like the potato filling for pies to be cooked with well-fried onions; I fry them until golden brown. You can only soften it or brown it more than I did.

The potatoes are cooked. I pour the water into a bowl - you may need it if the filling turns out to be very cool. I mash the hot tubers with a masher. I don’t add oil, there is enough of it in the onion frying.

If the crushed potatoes are dense, as if lumpy, add a little water and stir until smooth but thick.

I mix the puree with fried onions and season with black pepper to taste. You can add fresh herbs or throw in a few pinches of dried dill. Now the potatoes need to be cooled a little until warm.

The dough is ripe. Bubbles and cracks have appeared on the surface, a sour smell is felt - everything indicates that the yeast is high-quality, strong and it’s time to knead the dough.

Using a spoon, mix the dough with flour until you get a viscous, loose mass. It may seem dry, but there is no need to add water - the dough still needs to be kneaded by hand and when kneading it will become a completely different consistency.

To make kneading easier, I add a couple of tablespoons of refined sunflower oil.

I start kneading with my hands in a bowl. The dough is sticky and wet at first.

When it forms a more or less homogeneous bun, put it on a board, sprinkle with flour (add a little at a time) and knead by hand. The dough for fried pies will be softer than for oven ones, but not sticky.

In about ten minutes it will become smooth and very tender. If you press, it does not spring back, but seems to flatten. You can’t fill it with flour, add literally a tablespoon at a time (it takes me 3-4 tablespoons).

I put it back into the bowl and put it in the oven with the heat off (temperature +40 degrees) or closer to the radiator. In the heat, in 15 minutes the bun will grow three to five times and become very, very soft.

Well, the potatoes have cooled down, the dough has risen. As you can see, the recipe for fried potato pies is simple and doesn’t take much time. All that remains is to mold them and fry them. I lubricate my hands and table with oil. I divide the bun into equal pieces weighing 50 grams. This time there were 12 blanks.

I flatten a few pieces into flat cakes about 1 cm thick. I cover the rest so that a crust does not form on top. Place a tablespoon of filling in the middle. The dough is very elastic and stretches well, so leave very little empty space around the edges.

I lift the edges of the tortillas and bring them together over the filling. I pinch the seam from the edges to the middle - this way the potatoes don’t come out and the scallop turns out even. I turn up the seam. Make sure that the tuck is tight and there are no open areas left.

I turn the workpieces seam side down and press them down with my palm. If you leave them high, then when frying the pies will still rise and you will have to pour a lot of oil so that there is a golden crust on all sides.

Pour oil into the frying pan, a layer of about 2.5-3 cm. Heat well over medium heat. I lay out the pies; I have three pieces in a small frying pan. Fry on one side for about three minutes, until golden brown on the bottom.

I carefully pry it with two forks. I turn it over and brown the other side for about two minutes. I take out the pies with a slotted spoon and transfer them to a plate lined with a paper napkin.

To make the crust softer, I cover the pies with a large bowl or pile them on a plate.

It’s better to try the pies while they’re hot, but not straight from the pan (you might get burned!), let them cool a little.

After sitting for about ten minutes, the fried potato pies become soft, but remain crispy. The crust is thin, with bubbles, and inside there is a delicious filling. They cook perfectly. A very successful recipe for fried pies, completely inexpensive in terms of ingredients and easy to prepare. It will be a real lifesaver during Lent, and it will also come in handy on ordinary days. Bon appetit and happy baking everyone! Your Plyushkin.

And here is another version of fried pies with potatoes in video format:

Step 1: Prepare the dough for the pies.

The milk needs to be heated, but do not let it boil or burn. We don't need hot milk either, only warm milk. Check the temperature by dipping your finger (clean, of course) into the milk. Add sugar to the milk and, stirring, dissolve it. Now you can pour in the yeast, after which we stir the mixture again until foam appears.
To make the dough for pies more airy, you need to sift the flour before cooking - this way it is saturated with air. So, pour the flour into a bowl and make a small depression in the center, into which we pour the milk with dissolved yeast and sugar. We leave the yeast to ferment so that it rises and forms a so-called “cap”, which is clearly shown in the photo. "Cap" means the yeast is fresh and fermented enough to continue cooking. Break a couple of eggs into a glass, pour vegetable oil and salt into them. Beat them with a whisk or fork.
Pour the whipped mixture into the bowl with flour and yeast and begin to knead the dough, in a spiral from the center to the edges. When a ready-made lump forms, you need to beat the dough on the table so that it becomes even softer and more homogeneous. Now the dough is ready for rolling out and subsequent baking.

Step 2: Prepare the filling for the pies.

Potatoes and onions should be washed with running water and peeled and peeled. Fill a saucepan with water and place the potatoes in it. We cook it as for puree; the filling itself will consist of it. When the water boils, add bay leaf to give the vegetable more flavor. While we are waiting for the cooking to complete, finely chop the onion.
20 minutes after the start of cooking, check the readiness of the potatoes with a knife or fork; when the tubers are easily pierced, this means you can drain the water and be sure to remove the bay leaf. We make mashed potatoes from boiled potatoes, adding milk and butter so that the potatoes are better wrinkled and the filling is more tasty. Salt and pepper to taste, mix well and cool. Now the filling is ready!

Step 3: Prepare fried potato pies.

Sprinkle the table or other rolling surface with flour to prevent the dough from sticking. We pinch off small balls from the dough ball, which we roll into flat cakes, approximately 6 millimeters thick. If you like there to be more dough and less filling, then roll out the flatbread thicker. Place about 1 tablespoon of filling in the center of the cake, and then bring the edges together and pinch them very carefully and carefully so that the pies do not open.
Grease a frying pan with vegetable oil, heat it up and fry the first batch of pies over medium heat, on both sides. When a golden crust forms, the pies are ready. You can put them on a plate with a slotted spoon, and send the next batch to the frying pan. It will take you about 10 minutes to fry one batch of pies.

Step 4: Serve the finished fried pies with potatoes.

The pies taste best when they are just cooked, so we call the family to the table, pour milk or tea into glasses and serve hot pies with a crispy crust. Lunch pleasure is guaranteed! Bon appetit!

Instead of dry active yeast, you can use fresh pressed yeast. You will need 30 g of them.

Try adding dried dill to the filling - it will add an incredible aroma. And if you want heartier pies, add fried mushrooms, cabbage or meat to the potatoes.

If you want as little oil as possible on the pies, dry them with a paper towel.

Save your time; you don’t need to make all the pies at once, especially since the dough doesn’t need to rise. Make the first batch and send it to the frying pan while they are frying, make the second, etc.

If the dough is soft and elastic enough, you can not roll it out, but simply knead it with your hand. Grease your hands with vegetable oil to prevent the dough from sticking.

To prevent the pies from “sweating,” do not stack them on top of each other. Spread a towel and lay them in a row, or even better, place them vertically. This way the pies cool faster and don’t get soggy.

If you are afraid that the onion will not have time to steam inside the pies, fry it in a frying pan with a little oil before adding it to the filling.

Fragrant pastries, especially with tasty fillings, what could be better. Of course, not every housewife can afford to enjoy such a dish from the bottom of her heart, but she still has to pamper her family. An example of such a treat would be mashed potato pies. This is an excellent option for a filling and tasty snack. It is especially pleasant to eat hot baked pies with potatoes on a cold winter evening, enjoying the pleasant taste and aroma of fresh baked goods. We will look at all the secrets and nuances of cooking in a simple recipe that will help demonstrate the best qualities of a housewife.

So, first of all, let’s look at not just how to cook potato pies in the oven, but what we need, first of all, for this.

Product Set

This is a list of ingredients that will help us prepare dough for potato pies:

• 1 liter of water;
• 3 teaspoons salt;
• 2 packs of yeast;
• 2 eggs;
• 50 ml vegetable oil;
• 3.5 tablespoons sugar;
• 1.5 kg flour.

Let's look at what we need for a tasty filling:

• Onion;
• Potato;
• Salt;
• Vegetable oil.

Step by step recipe

This recipe does not require the smallest number of pies; on average, you should get about 50 pieces, which means that you can feed even the largest family. However, if you don't need that much, feel free to reduce the ingredients. For example, by cutting the amount of water in half, you can confidently reduce the amount of other foods in the same proportions.

Before you start cooking, let’s reveal a little secret that will help you prepare delicious baked pies with potatoes now and in the future. For convenience, the filling for potato pies should be prepared in advance. This is due to the fact that the potatoes are cooled.

1. So, let’s take good advice, so as not to waste time later on letting the filling cool, let’s start making it right now. We take the prepared potatoes and send them to boil; as you know, it won’t take much time. Don't forget to add salt and leave it on the fire until it's ready. While the potatoes are simmering, let's take care of the onions, another important component of the filling. Fry the onion thoroughly in vegetable oil, it turns out golden and aromatic. You don't need to fry it for a long time to prevent it from burning.
2. At this time the potatoes were cooked. We mash it with a fork so that we get a kind of puree. After this, add the cooked onions to the potatoes, mix well and the potato filling for the pies is ready.
3. Now we can start preparing the dough. We take a convenient and, most importantly, rather large bowl or any other container. Please note that the dough will increase significantly in size. The water for the test should be warm. We send it to our bowl. Next add the yeast. Let's give them a little time to disperse.
4. Add sugar and salt to the yeast mass. Then we send the prepared vegetable oil. All this must be mixed thoroughly.
5. Next, sift the flour so that our yeast pies with potatoes turn out tender and fluffy. Add the sifted flour gradually, stirring at the same time. For now, add only half of the prepared flour, knead it well and let the dough rise a little. After this, add the second half of the flour in the same way.
   
6. We leave the dough to rise, but we don’t go far, since during this time we knead the dough; we need to do this several times so that it starts to rise again. We monitor our fluffy dough so that it does not get out of the container.
7. When we have kneaded the dough for the second time, we can safely lay it out on a work surface sprinkled with flour. This means that we can start making pies with potatoes and onions. If you are not entirely comfortable working with a large amount of dough, you can take it in parts.
   
8. We take the dough, cut off a part from it, from which we tear off small pieces to form balls - our future pies. Place the resulting ball on the work surface and roll it out.
9. When the dough is rolled out into pieces, put the filling on it, which we prepared at the very beginning. We don’t skimp on the filling; as you know, the more the pie is filled with filling, the tastier it turns out. After the filling is in place, we form full-fledged pies; to do this, we simply pinch them together by connecting the edges.
   
10. We prepare a baking sheet, to do this, grease it with vegetable oil or, if you have it, baking paper, use it, spreading it around the entire perimeter of the baking sheet. We are posting our charming pies. In order for them to turn out not only very tasty, but also beautiful, we place them seam side down. We place them at a short distance from each other, since they, of course, will increase during baking.
    
11. Don’t forget to preheat the oven to about 180 degrees and then place the baking sheet with the pies into it. The potato pies will bake in the oven for about 15 minutes.
    
12. Monitor the progress of baking a little and when the pies are browned, you can safely take them out, put them on a dish, but at the same time cover them slightly with a towel.
    

Potato pies in the oven turned out very tasty, aromatic and tender. Of course, the dough itself plays a significant role in such baked goods, but the filling is also important here. For example, onions added to potatoes gave a pleasant smell and interesting taste.

As it turned out, preparing such culinary delights is not so difficult, you just need to stick to a good recipe, put in a little effort, well, without desire there is nowhere, the desire to pamper your loved ones with a variety of pies, experimenting with delicious fillings, which will allow you to find your favorite recipe , which will become your signature dish. These pies are very tasty and with a cup of hot tea or coffee, as well as a glass of milk will be an excellent component of the overall taste picture.

Fried

Undoubtedly, each of us keenly remembers the aroma and taste of grandma's potato pies, which disappeared from the plate in a matter of seconds. It is the taste that we remember from childhood that is still preserved in our memory, and now that we have become adults, we can easily make this delicacy ourselves, just as tasty and aromatic. The only downside to this great and inexpensive delicacy is the time spent preparing the potato pies. But, as we know, “the game is worth the candle.”

Ingredients

For filling

Our recipe for making dough for potato pies is very simple and also reliable.

This pie dough recipe is suitable for frying pies both in a frying pan and for baking in the oven. This dough can be used to bake not only pies, but also meat and vegetable pies, as well as rolls.
The dough made according to our recipe does not require a lot of time to rise and proof the dough, so we will use it immediately after kneading it and kneading it well.

For the test

Recipe

All ingredients have been collected and are in front of us. Let's start preparing the filling for our potato pies.

Why do we start cooking with the filling, you ask? But because we will start using the dough immediately after preparing it.

While the finished filling is cooling, let's prepare the dough.

The secret of elastic soft dough is that you need to beat it, as if throwing it on the table. Due to this manipulation, the dough becomes much softer. When hitting the table, the existing air is released from the dough, due to which the dough receives a homogeneous and smooth structure.

The last, decisive step is preparing the potato pies themselves.

The history of the “birth” of potato pies.

In general, potato pies were very popular even in ancient times. The very first writing about such pies was found in the diary of one overseas wanderer, who called pies with potatoes cookies with a filling reminiscent of pate in consistency and said that in White Rus' they are treated only to the most welcome guests, i.e. those whom you were glad to see in your home.

What products will we need for our recipe for making potato pies?

Just by the name “potato pies” it becomes clear what we will make our pies from. In general, the standard filling for potato pies is mashed potatoes mixed with onions. But this delicacy has several secrets of its own, knowing which you can make the filling for pies much tastier and more appetizing.

Before mixing onions with mashed potatoes, they must first be fried in vegetable oil.

During cooking, salt and pepper the potatoes, this will give them a more pronounced taste and aroma. Also, while cooking the potatoes, you can add a couple of bay leaves.

Remember that when shaping the pies, the potato dough should be warm and without lumps.

Hello! I have been a long-time fan of your site; I have found many good recipes here for myself. When I started looking for recipes for potato pies, I decided to see what you had on this topic. And I found how to fry pies with potatoes. I really liked the simplicity of the recipe. It’s very easy and quick to make the dough, as well as the filling. And most importantly, all products are always at hand. Next time I’ll try to cook potato pies in the oven according to your recipe. I hope the dough won't let me down again.

Thanks for your recipe. It took me half an hour to learn in practice how to cook potato pies in a frying pan. This is one of my first experiences with dough, but it turned out delicious, juicy, crispy and crispy. I will be making these pies in the future.

Oh, what a great dough! I've been meaning to master it for a long time. Thanks for the recipe! But I didn’t fry, but baked one pie with potatoes and one with cabbage in the oven at 200 degrees. If you have any doubts about how the dough will behave when baking, don’t doubt it, bake with confidence! I don’t like fried food; pies with potatoes in a frying pan are too greasy for me. I thought I knew everything about how to make potato pies, but no! Now only with your test!

Hooray! Thank you! Right now I’m eating the first potato pie in my life, made with my own hands! Insanely delicious!

I never thought that making potato pies could be so simple. I'm afraid to mess with yeast dough, it's too long and tedious. I also always thought that you need to make puree for the filling. And here I’m looking at Grandma Emma’s how to make pies with potatoes, and it’s all very simple. I made the dough in 15 minutes, and I wasn’t in a rush yet. I also quickly mashed the potatoes with a masher. I fried it only in vegetable oil; I didn’t have ghee. But I don’t think it affected the taste much. Thanks for the recipe, quick and very tasty.

I was looking for how to make pies with potatoes and came across your recipe, dear grandmother Emma. Your filling is good, but it’s still better to use yeast dough. In order to make pies with potatoes, your dough recipe is not bad, but it is more suitable for flatbreads.

I would never have thought that potato pies are so easy and simple to prepare! The recipe is incredibly simple, everything is clear to me, although I am still learning how to cook. Both the filling and the dough came out right away. Parents really liked these pies with potatoes and onions.

I love pies with potatoes in any form, but I’ve never made them myself, I always bought them at a kiosk near the metro. But the stall was demolished, and in other places they are not so tasty. I decided to cook it myself. I read and watched a lot about how to make pies with potatoes. But the recipes online are more aimed at skilled, experienced cooks. I’ve never fried anything more complicated than scrambled eggs. However, the end result was very tasty potato pies, an excellent recipe, thank you.

My smartphone does not support video, so thank you for duplicating the recipe in the form of text with photographs. Everything is presented in great detail, so the potato pies in a frying pan were a great success for me. The whole family is delighted!

In my home cookbook I have recipes for potato pies for every taste, but I decided to try yours too. I don't regret it. The dough turned out very tender and light. And the filling is incredibly juicy and soft due to the addition of butter. Now I will regularly cook potato pies for my family, the recipe for which I found on this site.

There is probably no such person who does not like potato pies. At least I don't know that. I don’t know how to cook yet, but I’m learning. And thank you very much for such a clear recipe. I made delicious potato pies and my friends liked them. Of course, the men joked a little that I was like a grandmother, frying the pies myself, but they ate it and respected it. Your site is good and easy to understand.

It seems like I always had a rough idea of ​​how to make pies with potatoes, but I never got around to it. I came across your recipe and immediately started drooling all over my keyboard))) Fortunately, everything I needed was in the refrigerator and closet. I quickly whipped up the filling and at the same time started working on the dough. Well what can I tell you? There is not a single pie left! My husband and son were all crazy))) True, I also got a couple. Now you have to put the preparation of potato pies on stream. My men have already told me to make another batch tomorrow)))

My daughter has long started asking me how to make pies with potatoes. And I still refused. To be honest, I have never cooked them. I felt ashamed and started looking for information on how to fry pies with potatoes. I didn’t like many of the recipes because... were either inaccurate or overly detailed. Yours turned out to be a lifesaver! I made pies with my daughter. Satisfied!

My grandmother often fried delicious pies with potatoes, but I was little, the recipe was not preserved in the family. And so I found how to cook potato pies in a frying pan at Grandma Emma’s. Thank you! Of course it’s high in calories, but so delicious! Sometimes you can treat yourself. I like that the dough is yeast-free. I think that's the secret. Pies with potatoes and onions are the easiest option. You can also add some fried eggplant or mushrooms to the filling, there is room for creativity.

Making delicious potato pies is quite simple. Today there are many successful recipes for such a dish. Among them are options for both fried and baked pies.

Ingredients: 2.5 tbsp. high-grade flour, half a kilo of potatoes, half a glass of boiling water and warm water, salt, 2 tbsp. tablespoons butter, 1 tbsp. a spoonful of granulated sugar, a handful of dried dill, 8 g instant yeast, 3 tbsp. spoons of vegetable oil.

1. For the filling, potatoes are boiled, salted, and mashed with butter and dried dill.
2. For the dough, sand and yeast are diluted in warm water. After 12 minutes, vegetable oil and a pinch of salt are added here.
3. All that remains is to add flour and boiling water. This step will speed up the dough preparation process.
4. You can form pies from it immediately. The dough is rolled out quite thin. The preparations are fried in hot oil.

Potato pies fried in a frying pan increase significantly in size during cooking.

Oven recipe

Ingredients: cut glass of milk, 70 ml of boiled water, 1.5 tbsp. tablespoons butter, 35 g granulated sugar, 1.5 tbsp. spoons of corn grits (fine), 2 full glasses of high-grade flour, an egg, 2 teaspoons of instant yeast, 1 teaspoon of fine salt, 7-8 potatoes, onion.

1. For the filling, potatoes are mashed with a couple of large spoons of milk, and then combined with onions fried until golden.
2. Place cereal, salt, and butter in a pan. The ingredients are poured with milk and water and brought to a boil.
3. In a separate bowl, mix yeast with sifted flour.
4. The masses from steps 2 and 3 are combined. The dough is left under the towel until it rises 2 times. Then it is kneaded, and you can start shaping the pies.
5. The preparations are laid out on a baking sheet covered with parchment.

Pies with potatoes are baked in the oven for 20-25 minutes at medium temperature.

Cooking in a slow cooker

Ingredients: 320 g of ready-made yeast dough, 8 potatoes, a glass of milk, salt, onion, 70 g of butter. How to cook potato pies in a slow cooker is described below.

1. In the “Stew” program, potatoes are boiled in salted water for half an hour.
2. In a regular frying pan, fry onion cubes until golden.
3. The potatoes are kneaded and combined with frying.
4. The dough is rolled out, small circles are cut out of it, and the filling is placed in the center of each of them. Neat, even pies are molded.

The preparations are placed in the oiled bowl of the “smart pan” and cooked in the “Cupcake” mode for 50-55 minutes.

With added mushrooms

Ingredients: 430 g puff pastry, half a kilo of potatoes, 130 g fresh champignons, onion, table salt, spices to taste.

1. The potatoes are boiled in salted water until tender and mashed.
2. Onion cubes and small pieces of mushrooms are fried in any fat.
3. For the filling, combine the masses from the first and second steps. The mixture is added to taste and sprinkled with seasonings.
4. Small flat cakes are formed from the finished dough and filled with a mixture of potatoes and mushrooms. You can use the filling only after it has cooled completely.

These pies with potatoes and mushrooms are baked in a well-heated oven for about half an hour.

With potatoes and meat

Ingredients: half a kilo of store-bought puff pastry, 230 g of any minced meat, spices, 2 potatoes, medium onion, rock salt.

1. The dough is defrosted in advance.
2. The potatoes are peeled and grated on a fine grater. The onion is chopped with a sharp knife. All that remains is to add minced meat to the filling, salt and sprinkle all the ingredients with spices.
3. The dough is rolled out and divided into rectangles. The filling is placed in the center of each. The edges are pinched tightly.

The baked goods are cooked in the oven at medium temperature for about half an hour.

How to do it with liver?

Ingredients: 360 g of any liver, salt, a piece of butter, aromatic herbs, 820 g of potatoes, onion, half a kilo of ready-made yeast dough.

1. For the filling, boil the potatoes until tender. The liver is cooked in a separate bowl. Onions are sautéed in a frying pan. These components are combined and crushed with a blender. Melted butter is added to them. The filling is salted and sprinkled with aromatic herbs.
2. The dough is rolled out. Small cakes are filled with filling, their edges are tightly sealed.

The resulting pieces are fried in well-heated oil.

Pie dough - preparation options

You can make the most delicious pie dough with your own hands. The housewife can choose the most suitable one from his many recipes. These are options with puff pastry and yeast dough.

Puff pastry

Ingredients: 6 g salt, 730 g high-grade flour, egg, 1 tbsp. a spoonful of vinegar, a glass of water, 580 g of margarine.

1. The egg is mixed with water and vinegar. The mixture is whipped and sent into the cold.
2. The margarine is grated and rubbed into the flour with your hands. The liquid from the first step is poured here.
3. A thick dough is kneaded, folded into a rectangle and put in the refrigerator.

The mass will “rest” for at least 12 hours.

Yeast

Ingredients: 2 chicken egg yolks, 610 g flour, 2 tbsp. milk, 45 g margarine, 35 g compressed yeast, 2 tbsp. spoons of sugar, 45 ml of vegetable oil, a pinch of salt.

1. All dry ingredients are combined in a bowl. Half of the declared amount of warm milk is immediately poured into them. Only 200 g of flour is used. The mixture is left under a towel for 20 minutes.
2. The margarine is melted and mixed with the remaining products.
1. Bulk components, except flour, and kefir are combined.
2. Products are filled with oil.
3. Next you can add flour.