Pie with catfish

Description

Such pie you can bake any of the dough. I tried out a new recipe and was pleasantly surprised. The dough for this recipe very easy to prepare, and the result will certainly surprise you. Cakes are soft, airy dough very tasty.

Ingredients

Milk

0.5 l
Yeast

0.5 pack
Sugar

1 Tbsp
Flour
Margarine

0.5 pack
Catfish

Cooking

In 0.5 liters of warm milk, add 1/2 pack of dry yeast and 1 tablespoon of sugar, stir and put in a warm place for 20-30 minutes. Then add 2 handfuls of flour, stir with a whisk to avoid lumps and set aside.

1/2 packs of margarine at room temperature to knead into crumbs with 3-4 handfuls of flour.

Then pour the liquid part and mix well.

Add the flour and knead the dough.

Add the flour until a soft, slightly stick to hands consistency.

On the table, sprinkle flour, put the dough.

And promisit it, gradually adding flour until it will not cease to stick to hands. However, it is not necessary to score the dough with excess flour, it should be soft, as if alive.

Roll the dough into a ball, place in pan, cover with a towel and then lid and put in a warm place.

When the dough will increase in volume 2 times, put it on the table and press down well. Again put in a pot and put in a warm place. The second time the dough rises much faster for 40-50 minutes.

Then put the dough on the table, from all sides to gather it in the center (this is called "make a castle"), flip, cover with a cloth and allow to soak for 10 minutes.

While the dough rises, prepare the fish. To cut it on the fillet (with skin or without skin it as you like), season with salt and pepper and sprinkle with seasoning for fish (this is optional).

Then you can cut the cakes with any stuffing, pie, or large pie. In our case it was a pie and pies with cabbage. The finished dough cut into pieces, to podcating harnesses. Then cut into pieces and podcating them into balls.