In fact, it just seems to be difficult. But the recipe is simple. My dad loves this dish, so I often cook for him. But for some reason, children don’t understand why a cutlet is in a bun)) And they don’t cook this in the school cafeteria. And we were preparing. And I still remember a delicious fragrant cutlet in a sweet dough. Do you remember? Do you remember how much such pastries cost in cooking?
HOW TO COOK:
Meatballs first. Most of the time I cook them ahead of time. And the next day I wrap it in dough and bake it.
Any meat will do. I cut into small pieces. I soak a loaf (or any other bread) in milk.
I grind meat, onions and soaked and slightly squeezed bread in a meat grinder.
Salt the resulting minced meat to taste, add spices and an egg. I mix and beat well (just take and throw, take and throw). You can add more garlic if you like its flavor in cutlets. I fry cutlets on both sides in vegetable oil (you can use any fat).
It is not necessary to bring the cutlets to readiness. I just fry it until it's delicious.
While the patties are cooling, prepare the dough. The dough is also the simplest (and my favorite). I have shared this recipe many times. But I will not send you to other articles and videos now, I will "repeat" again.
Pour about 500 g of sifted flour into a bowl. I even sift the flour a couple of times to make the pastry more magnificent. I add a bag of dry yeast. And I mix.
Of course, you can take pressed yeast, but then they need to be dissolved in warm milk.
I add salt, sugar and vegetable oil to the flour with yeast. And I start kneading the dough.
Gradually pour in warm milk and knead a soft dough, adding the rest of the flour. Flour always goes away in different ways. Usually around 700. Of course, you should not "hammer" the dough with flour! At the end of the kneading, I simply grease my hands with vegetable oil - and then the dough takes less flour.
I put the finished dough in a greased bowl, cover with a towel and leave it in a warm place to rise for 40-50 minutes.
The dough should increase by 2-2.5 times.
Then I cut off pieces from the dough and roll it out 6-7 mm thick so that the cake turns out to be oblong. I spread the cooled cutlet on one edge and wrap it.
This is how the bun looks like:
I spread the prepared cutlets on a greased baking sheet and let stand for another 10-15 minutes. Then I grease the buns with a mixture of egg yolk and a spoonful of milk.
I put it in an oven preheated to 180 degrees for 25-30 minutes. The time, of course, depends on the "character" of your oven. The buns will increase well and brown beautifully - it means they are ready)) Hot buns can be greased on top melted butter - then they will become softer and even more appetizing (but you can not lubricate, certainly).
Here are such beautiful cutlets in the dough I got (scroll through):
The recipe, as always, is also in video format. Who likes to watch my videos, be sure to watch - there are 4 more recipes for delicious cutlets. You'll like it))
RECIPE:
For cutlets:
• Meat (any) - 800 g
• Onions - 1-2 pcs.
• Egg - 1 pc.
• Milk - 120 ml
• Baton - 2-3 slices
• Ground black pepper
• Salt
For test:
• Milk (warm) - 500 ml
• Flour - 700 g (approximately!)
• Dry yeast - 11 g (or 35-40 g pressed)
• Salt - 1 tsp.
• Sugar - 2 tbsp.
• Vegetable oil - 3 tbsp.
For lubrication:
• Egg yolk - 1 pc.
• Milk - 1 tbsp.