Peremyachi

Category: Bakery products

Ingredients
Pack of dry yeast, calculated per kilogram of flour
Psh. flour - 800 gr.
Egg - 1 pc.
Kefir (yogurt, katyk) - 500 ml
Water 150 ml
Salt - 0.5 tsp.
Sugar - 1 tbsp. l.

Cooking method

Pizza program. After the end of the program, let the dough stand still in the closed and switched off oven. It should rise so that it pops out of the bucket a little more.
While the dough is being prepared, we make the minced meat, add finely chopped onions, salt, pepper and put the minced meat in the refrigerator for an hour and a half.
The dough came up, but it is very tender. We do not add flour, but oil the table and hands, and cut the dough into balls weighing 60 grams. I got 24 balls. It is very easy to divide - in half all the time.
Cover the balls with foil and leave to come. We immediately take the minced meat out of the refrigerator so that it warms up to room temperature.
As soon as the balls have become plump, we begin to form the balls. We knead each ball with our fingers into a cake the size of a coffee saucer, make a depression in the center, and thickenings remain at the edges. We spread about 45 grams of minced meat in the center of the cake in an even layer, and not in a bunch. We take the dough by the sides and form folds, close up the peremyach in a circle, leaving a hole in the center. I'll make a reservation right away that, since the dough is very tender, the folds will disperse during proofing, and they will be almost invisible in the finished peremyachki.
Give the formed whites one more time to distance. We heat a deep frying pan or a shallow cauldron, pour rast. butter one and a half to two cm in height, so that the peremeshki float - and the finished ones did not have a white strip on the sides.
First, fry the side with the hole, as soon as it is browned, turn it over and pour the rast into the hole with a teaspoon. oil so that the meat is fried. The second side is fried, so it's done!
We liked!!! Try it too ...

Note

Recently, Stalik, whose recipes can be read like a fascinating novel, put on his website a recipe for whitewash (but it's still, peremyachi, whitewash are baked in the oven)

🔗

The dough recipe was unusual for me in that the dough should be almost semi-liquid, very tender, and I ran to cook ...