Kyiv pastry according to the recipe of Vladimir Yaroslavsky

12.03.2023

Volodymyr Yaroslavskyi

Ukrainian chef, restaurateur, judge of MasterChef. Professionals” -4 on STB Volodymyr Yaroslavsky shared a recipe for a delicious pastry!

“It’s the simplest recipe, no brewing and no eggs,” Volodymyr notes.

Ingredients:

350 grams of warm water;
35-40 grams of sugar;
8-10 dry yeast;
520-540 grams of flour;
10 grams of salt;
Oil for deep frying;
13-14 sausages.

Method of cooking:

Dissolve sugar and yeast in warm water, no higher than 38 degrees. Dry yeast needs to stand for 15-17 minutes to make sure that the yeast is active, which is important. Next, add the sifted flour and salt and knead the dough. I needed 520 grams of flour to get a soft dough that could still stick to my hands a little bit. You may need more flour, depending on its quality.

Instagram photo

Leave the dough in a warm place for an hour to rise. Crush it and form 13-14 pieces of 70 grams each. If you make pies, take about 50-60 grams per 1 piece. Shape the formed pieces of dough into a rectangular shape. Take out the sausages in advance – they should be at room temperature. Wrap the sausages in the dough, folding the edges well, just like dumplings. Once again, set the already formed cakes aside in a warm place so that they rise about 2.5 times.

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Meanwhile, prepare odorless oil and bring it to 180 degrees. If you don’t have a thermometer yet, throw a piece of dough into the oil and check how it will fry. Carefully remove the raw pastry and put it in the oil. Fry for about 1 minute on each side until a beautiful ruddy color. Remove the roast on a paper towel to absorb excess fat. Bon appetit!

Volodymyr Yaroslavsky photo by Instagram

And a few other useful tips:

It is very convenient to put the formed cakes on small pieces of parchment. Then it’s easier to send them to deep frying.
Do not make the dough too thin – such dough sticks to the surface and absorbs a lot of fat during frying.
A very thick dough will not be fluffy and juicy.
Be sure to let the dough rise well before frying.
The temperature in your kitchen should be 25 degrees or higher, and there should be no drafts. You can use the oven with a glass of boiling water.

Photo: press service