“It’s the simplest recipe, no brewing and no eggs,” Volodymyr notes<\/strong>.<\/p><\/blockquote>\nIngredients:<\/strong> <\/strong><\/p>\n\n- 350 grams of warm water;<\/li>\n
- 35-40 grams of sugar;<\/li>\n
- 8-10 dry yeast;<\/li>\n
- 520-540 grams of flour;<\/li>\n
- 10 grams of salt;<\/li>\n
- Oil for deep frying;<\/li>\n
- 13-14 sausages.<\/li>\n<\/ul>\n
Method of cooking: <\/strong><\/p>\nDissolve 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. <\/p>\n
![\"Instagram](\"https:\/\/womanmagazine-npp.com\/wp-content\/uploads\/2023\/03\/%D1%84%D0%BE%D1%82%D0%BE-%D0%86%D0%BD%D1%81%D1%82%D0%B0%D0%B3%D1%80%D0%B0%D0%BC-2-2.jpg\" "Woman Magazine - 0")
Instagram photo<\/p><\/div>\n
![\"Instagram](\"https:\/\/womanmagazine-npp.com\/wp-content\/uploads\/2023\/03\/%D1%84%D0%BE%D1%82%D0%BE-%D0%86%D0%BD%D1%81%D1%82%D0%B0%D0%B3%D1%80%D0%B0%D0%BC-3-1.jpg\" "Woman Magazine - 0")
Instagram photo<\/p><\/div>\n
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.<\/p>\n
![\"Instagram](\"https:\/\/womanmagazine-npp.com\/wp-content\/uploads\/2023\/03\/%D1%84%D0%BE%D1%82%D0%BE-%D0%86%D0%BD%D1%81%D1%82%D0%B0%D0%B3%D1%80%D0%B0%D0%BC-4-1.jpg\" "Woman Magazine - 0")
Instagram photo<\/p><\/div>\n
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!<\/p>\n
![\"Volodymyr](\"https:\/\/womanmagazine-npp.com\/wp-content\/uploads\/2023\/03\/%D1%84%D0%BE%D1%82%D0%BE-%D0%86%D0%BD%D1%81%D1%82%D0%B0%D0%B3%D1%80%D0%B0%D0%BC-1-2.jpg\" "Woman Magazine - 0")
Volodymyr Yaroslavsky photo by Instagram<\/p><\/div>\n
And a few other useful tips:<\/p>\n
\n- It is very convenient to put the formed cakes on small pieces of parchment. Then it’s easier to send them to deep frying.<\/li>\n
- Do not make the dough too thin – such dough sticks to the surface and absorbs a lot of fat during frying.<\/li>\n
- A very thick dough will not be fluffy and juicy.<\/li>\n
- Be sure to let the dough rise well before frying.<\/li>\n
- 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.<\/li>\n<\/ul>\n
\nPhoto: press service<\/strong><\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":"
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; […]<\/p>\n","protected":false},"author":14,"featured_media":169384,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"rating_form_position":"","rating_results_position":"","mr_structured_data_type":"","tstyn_error":""},"categories":[9319],"tags":[9390],"acf":[],"yoast_head":"\n
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![\"Volodymyr](\"https:\/\/womanmagazine-npp.com\/wp-content\/uploads\/2023\/03\/-%D0%98%D0%BD%D1%81%D1%82%D0%B0%D0%B3%D1%80%D0%B0%D0%BC-3-e1678441648198.jpeg\" "Woman Magazine - 0")
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