Zaonezhskie Russian gates

Zaonezhskie Russian gates

Category: Bakery products

Ingredients
Crust dough:
Rye flour	300 g
wheat flour	150 g
curdled milk	200 ml
egg	1/2 pcs.
clarified butter	15 g
Potato filling:
potato	1 kg
butter	50 g
milk	200-300 ml
Barley filling:
barley grits	80 g
clarified butter	15 g
curdled milk	320 ml
Shaving brush:
sour cream	150-200 ml
egg	1½ pcs.

Cooking method

• 
• Before you start preparing the gates, you need to make the filling.
• Rinse the barley in water, then pour in yogurt with the addition of melted butter. Stir and leave to swell at room temperature overnight.
• If the filling is thick, add a little kefir, if it's too liquid, put it on a sieve.
• 
• The potato filling can also be prepared the day before.
• Bake potatoes (in my microwave) or boil them in their skins. Peel still hot, and make mashed potatoes with the addition of butter, milk and quite a bit of salt. The consistency of the puree should not be thick to make it easier to spread on the dough. If it turns out very thick, then you need to dilute with hot milk.
• 
• Let's start the test.
• Sift and mix rye and wheat flour in a separate dish, since we will add it in parts to the curdled milk. It took me 260 grams. rye and 130 gr. wheat, the rest of the flour went away when rolling skants. You can also cook from rye flour alone, but from a wheat gate they look more interesting, not so black, it's still a festive dish.
• 
• Pour kefir at room temperature into a kneading dish, add ½ egg, melted butter, a little flour. Do not add salt, before salt was worth its weight in gold, so it was treated very carefully. In the finished baked goods, you don't feel at all that there is no salt in the dough. Mix. Continue kneading, adding flour in parts.
• 
• For a more thorough kneading, place the dough on a well-floured table and knead the elastic dough. Do not spare flour.
• 
• Sprinkle the finished bun with flour and leave for 10 minutes.
• 
• Then make a sausage and pinch off pieces of dough from it (~ 60 g.) Roll them into balls. Flatten each ball into a cake and set aside, sprinkling it with flour so that it does not stick together.
• 
• We take each flatbread and roll it into a skundeck, sparing no flour as always. You need to roll it out with a special rolling pin similar to a spindle (felting), they say that real wickets cannot be made with another rolling pin. Don't judge me harshly, but I don't have such a rolling pin and is not expected, so that I did it with my old wooden rolling pin.
• 
• The scanners should be thin. In the old days, wickets were made large, 20-30 cm in diameter, so I also made the skunks large - 23 cm in diameter.
• Put the finished skunks in a pile, sprinkling with flour, so as not to stick together.
• 
• Now you can start sculpting wickets.
• Put the filling on the skanets: more potatoes (~ 120 g is two tablespoons), less barley porridge (~ 70 g), in a very thin layer. Spread the filling without reaching the edge 1-1.5 cm.
• 
• If there was not enough filling, you should not get upset and start a new one, there is a lifesaver for this case. You need to take yogurt, add wheat flour and a little salt to it. Mix everything well so that there are no lumps, the consistency should be like thick sour cream. I specially made two gates with dough (100 ml. Curdled milk and 50 g. Flour) to show how they look. These wickets were called "liqueurs".
• There were also other fillings: millet porridge, buckwheat porridge, wheat porridge (porridge was prepared in water), steamed turnip, etc.
• 
• Pinch the edges.
• From the shape of the gate it was immediately clear whose house you entered: for Vepsians they are round, for Karelians they are oblong, in the shape of boats. Zaonezhsk Russian gates were pinched at six corners, but they were also made round.
• 
• Place the finished gates on a floured baking sheet. Do not smear the baking sheet with anything: gates do not like oil and water.
• 
• Grease the filling abundantly with a shaving brush, for which beat an egg with a fork, add sour cream and mix everything well, until smooth.
• 
• Bake in a well-heated oven (before the gates, of course, they baked in the oven) at 200 degrees for 20-25 minutes, until a beautiful ruddy.
• 
• Grease hot gates from all sides with melted butter.
• 
• Here are three types of gates: with potatoes, with cereals and a liqueur.
• 
• Eat gates hot, although after heating in the microwave they remain the same tasty.

Note

Thank you for the old recipe for making Russian gates to Klavdia Alekseevna from Povenets. So did her mother, grandmother, grandmother ... and now her granddaughter too. There are no exact proportions, the recipe has been worked out to automatism for years. I looked at the cooking technique and took part, but I have already calculated the proportions at home for 10 gates with a diameter of 19 cm. (In finished form). They also make a lot of dough and make gates for the whole family, like we do dumplings for the holidays. Wickets have always been considered a festive dish; they were also baked for the arrival of large guests. They baked twice a week, but this time bread and other pastries.

The gates according to this recipe turned out to be very tasty, so feel free to cook: the size can be reduced, the yogurt can be replaced with kefir, instead of ghee, you can take ordinary butter, salt at your discretion. Sugar was never added to the gates before, it was considered a luxury. Regarding the replacement of butter with vegetable oil, Klavdia Alekseevna said that only butter goes into the gates, and other baked goods with vegetable oil.

I really wanted the old recipe of Russian gates from Zaonezh to not get lost, so I prepared them and showed them to you. And another woman gave me the recipe for modern Zaonezh gates - you can see these gates here:

Zaonezhskie gates (Tatyana1103)

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Zaonezhskie gates (Tatyana1103)

Tanya, thank you for your work, for preserving our original Russian dishes. I will prepare it on occasion. The recipe is interesting.

Olya, cook for health Cooking is not at all difficult, and even entertaining. My people ate all the gates with pleasure, especially since they all have different tastes.

Tanya, thanks!
I always read your recipes with great pleasure. They are so home and family!
I will definitely try to cook, because you always have them geared towards success!
Thank you, Tanya!
Happy new year, dear!

Tanyusha, an interesting recipe, thanks! And hello from Budapest!

Ritochka, Olenka

And hello from Budapest!

And I think where our bird flew away.

[Tatyana1103]

Tatyana1103, it's great that old recipes are preserved, as for me, the simpler, the tastier.
Now the question is, does the dough in the finished product turn out like a crouton ?? Or soft enough ??
And I was very interested in the filling of barley grits, it would never have occurred to myself, thank you for eliminating my illiteracy

Now the question is, does the dough in the finished product turn out like a crouton ?? Or soft enough ??

Immediately after baking - like a crouton, after greasing with butter - pleasantly crispy, like a crust of bread after baking, standing, and also after microwave the next day - soft, you can eat with your lips.

And very much the filling of barley grits interested

I refused with barley, because without sugar, it tastes a little bitter, so I got more.But to my surprise, they ate the liqueurs with pleasure

[Tatyana1103]

Tatyana1103, try it with ordinary wheat groats, I discovered it for myself, I cook it in water and butter. Mmmmm, it tastes so good to me. I won't buy barley, since it tastes bitter.

[Lerele]

try with ordinary wheat grits

Lerele, of course, wheat is tastier than barley, I just showed how they used to do it, soaked in curdled milk is barley groats And so that there was no very easy bitter aftertaste, you just need to add a little sugar, although it was so tasty for me
I always cook wheat only in water, I like this porridge so much more

[Tatyana]

Tatyana, thanks for the recipe and detailed description! It was very curious to meet him, how I can do it.

[Galina]

It was very curious to meet him, how I can do it.

Galina, it will be very interesting to see your performance