Description
Airy, soft, tender cakes with a fragrant stuffing of carrots and dill oil. Try it! One pie is difficult to confine... delicious!
Ingredients
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Flour
320 g
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Water
150 ml
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Milk
50 ml
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Butter
30 g
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Salt
0.5 tsp
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Sugar
1 tsp
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Yeast
1 tsp
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Carrots
250 g
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Vegetable oil
3 Tbsp
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Butter
50 g
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Dill
0.5 coup
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Salt
-
Sesame
-
Vegetable oil
2 Tbsp
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Flour
-
Milk
2 Tbsp
Cooking
Dough. Melt the butter, cool. I use butter TM "Ekomilk" to 82.5%.
Sift the flour. Mix the water, milk, cooled butter. Add the flour, salt, sugar and yeast. Knead the dough. The dough comes out soft, tender, plastic.
Put the dough in a bowl greased with vegetable oil. Tighten the bowl with cling film and put on 35-40 minutes to approach in a warm place.
Filling. While the dough rises, prepare the filling. Carrots grate on a coarse grater and fry it in vegetable oil until soft. Season with salt to taste, cool.
Softened butter mixed with chopped dill and leave in the fridge until until you need it. I use butter TM "Ekomilk" to 82.5%.
The dough came.
On work surface sprinkled with flour, lay out approaching the dough, punch down and divide it into 11-12 equal portions (45-50 g)
Each piece of dough roll out into a pancake. In the centre lay the carrots on top of the ball of dill oil.
And cover oil carrots.
Lift edges of dough, carefully sculpt them together.
Put the pies seam side down in a suitable form, greased with vegetable oil. Cover the form with a towel and leave for 20 minutes in a warm place.
Grease pies with milk and sprinkle with sesame seeds (optional) Bake in a preheated to 180°C oven for 30-35 minutes (focus on features of their equipment!!!)
You're done!
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