Fried pies on kefir yeast dough - surprisingly tasty and crunchy!
Ingredients:
1 tbsp. yogurt
1 tbsp. l. dry yeast
1 tbsp. l. Sahara
egg
2 tbsp. l. butter
450 c. flour
0.5 kg of fresh cabbage
carrot
1 cup vegetable oil
salt
pepper
Preparation:
1. In the warm yogurt add sugar, dry yeast and a couple of tablespoons of sifted flour.
Mix the ingredients in a bowl and put the brew in a warm place for 20 minutes.
Cover the bowl with a clean towel, to avoid drafts.
2. In another bowl beat soft butter, egg and salt.
Pour the resulting mixture into the brew and mix approached.
3. Parts put in a bowl the sifted flour and knead the dough. It should be soft and not sticky.
Roll the dough into a ball, put in a bowl and cover with a towel again. Put in a warm place for about an hour, so that it has doubled.
4. Cabbage cut into thin strips with a special knife.
Carrot Wash, peel and grate.
5. 2 Art. l. vegetable oil to extinguish cabbage with carrots until soft. Season with salt and pepper.
Prepare the filling to cool.
6. Coming up the dough to precipitate, then knead.
Divide the dough into balls.
7. Each ball roll out slightly.
In the middle put 1 tbsp. l. cabbage filling. Connect the edges of the dough and carefully pinch.
Take the form of elongated patties.
8. Fry the patties in a large amount of vegetable oil until golden brown on both sides.
9. Finished cakes out onto a paper towel to soak up excess oil.
Bon Appetit!
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