350 g warm water 35–40 g sugar 8–10 g dried yeast 520–540 g flour 10 g salt cooking oil 13–14 sausages
How to cook:
In warm water, not higher than 38 degrees, dissolve sugar and yeast. Dry yeast needs to stand for 15-17 minutes to make sure that the yeast is active – this is important. Next, add the sifted flour, salt and knead the dough. I needed 520 g of flour to get a soft dough that can still stick a little to my hands. You may have more flour – it depends on its quality. Leave the dough in a warm place for an hour to make it fit. We crush it and form 13-14 pieces of 70 grams. If you are making pies, take about 50–60 g per 1 piece. We give the formed pieces of dough a rectangular shape. We take out the sausages in advance – they should be at room temperature. We wrap the sausages in dough, bring the edges together well, like on dumplings. And again, we set aside the already formed perepichki in a warm place so that they come up about 2.5 times. In the meantime, prepare odorless vegetable 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 be fried. Carefully remove the raw pepper and put it in vegetable oil. Fry for about 1 minute on each side until nicely browned. We take out the perepichka on a paper towel, which will absorb excess fat. Bon appetit!
Kyiv perepichka, cooking process
And some more helpful tips:
– it is very convenient to spread the formed cakes on small pieces of parchment – then it is easier to send them to deep-frying;
– do not make the dough too liquid – such a dough sticks to the surface and absorbs a lot of fat during frying;
– very thick dough will not be soft and juicy;
– be sure to let the dough rise well before frying;
– the temperature in your kitchen should be 25 degrees and above, there should also be no drafts. You may need an oven with a glass of boiling water.
Borscht with crucians that Taras Shevchenko loved: a recipe from Yevgeny Klopotenko
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