New Recipes 2021


I’m not wry, if I say about this cake – when you eat, you want more. I pay special attention to the dough – plague, and not the dough, it turns out absolutely for everyone, it starts up quickly, pleasant and tasty.

We will need:
– for the test:
1 glass of milk
1 tablespoon sugar
bag of quick yeast (7-10 gr)
3 and 1/4 cup flour
200 grams of butter
a pinch of salt

– For filling:

2 medium mackerel
1 large onion
1 tsp salt
0.5 tsp of sugar
0.5 tsp black pepper

In a glass of warm milk diluted sugar and yeast. We leave to wander, let it be covered with a hat. Sift flour into a bowl, add a pinch of salt to it. Add room-temperature butter to the flour and grind it into small pieces with your hands. Pour the yeast and knead the dough. It should be not steep, soft, but rather elastic (adjustable flour). Then we roll the dough into a ball, put it in a plastic bag and put it in the fridge for half an hour. In the meantime, make stuffing. Mackerel clean, remove the head, tail, fins, remove the skin and remove the bones (in mackerel this is all very quickly done). Cut the fillet into small pieces. Cut the onion into quarter-rings, add to the fish, sprinkle with salt, sugar and pepper, gently mix and set aside for 15-20 minutes. Remove the dough from the refrigerator (it should swell in the bag). We divide it into two unequal halves (one is slightly larger than the other), most of our hands are distributed in a shape lubricated with butter, leaving curved edges. We spread the filling and close the remaining rolled part of the dough. We pierce the cake with a fork in several places and lubricate the yolk mixed with water. We cover with a towel, let it fit a little, for about 15 minutes. We bake in the oven heated to 180 degrees for 35-40 minutes until golden brown in the photo. Cool slightly (if patience is enough) and eat!

Categories:   Light Snack

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