Butter dough for kurnik with milk. Kurnik. Simple recipes, how to cook chicken and potatoes in a simple and tasty way, a step by step recipe with a photo. Cooking with sour cream

A large traditional kurnik is rightfully called the king of pies. It was this amazingly beautiful cake that was once an indispensable attribute of a festive wedding table. From that, in fact, it is called a wedding chicken. In Russia, every housewife could bake this. And, despite the fact that fast and “lazy” pies are now in increasing demand, modern hearth keepers can also bake a classic kurnik. A step-by-step recipe with a photo will help you cope with the task. Fortunately, it is not at all as complicated as it might seem at first glance. I tried to analyze each step in as much detail as possible so that you can see for yourself. Just a little more operations need to be done than when baking regular pie with Chiken. Not only knead simple yeast-free dough and make a filling of mushrooms, chicken and potatoes, but also bake a few pancakes so that layers form inside the chicken - they help to fit a record amount of filling into the pie. I will tell you in detail how to do everything right, so that in the end you will not just pancake pie with chicken and mushrooms, and insanely delicious, satisfying and beautiful classic chicken!

Ingredients:

• 500-700 g flour,
• 130 g butter,
• 100 g of sour cream (10-15%) and mayonnaise,
• 150 ml milk 2.5% fat,
• 1 egg
• salt.

• 400 g chicken fillet,
• 300 g mushrooms
• 2 potatoes (medium)
• 1 head of onion,
• about 30-50 g of dill greens,
• salt and black pepper (ground) - to taste.

Auxiliary ingredients:

• Vegetable oil and egg yolk for brushing.

How to cook a traditional chicken

Cooking a classic kurnik can be conditionally divided into 4 steps.

Step 1. Preparing the dough for the base of the pie.

We will knead the dough for the kurnik semi-puff. To do this, first sift a part of the flour into a container of a suitable size, somewhere around 500 g. We also throw a couple of pinches of salt and chopped pieces butter. It is advisable to take the butter out of the refrigerator in advance so that it has time to melt a little and become soft. Grind flour with butter into dry crumbs, adding more flour if necessary.

In a separate bowl, mix until smooth sour cream, mayonnaise and so far only 100 ml of milk.

Then we gradually introduce into this milk mixture into the butter crumb - as much as the flour takes. Therefore, we introduce and be sure to stir, thus controlling the consistency of the dough. The result should be a very soft (softer than dumplings), pliable dough. It happens that the flour comes across not of very high quality. This is usually not visible to the eye, but when kneading the dough it will be clear that such flour absorbs less liquid.

We spread the resulting dough on a cutting board, mix it a little, dust it with flour and hide it in the refrigerator, covering it with cling film.

Step 2. Baking pancakes.

Next, we take the next step - the dough for pancakes. Pour the remaining milk (50 ml) and the egg into the remaining milk mixture. Lightly shake the mixture so that the egg disperses, and introduce the flour, kneading the dough of medium density. Pancakes from such a dough should turn out not thin and delicate, but denser and even plump.

Pancake dough is ready - bake pancakes in a well-heated pan, greased with butter.

From this amount of dough, usually 2-3 thick pancakes come out.

Step 3. Stuffing for a chicken coop.

Let's deal with mushrooms first. In general, you can use almost any, I use mushrooms. fresh mushrooms boil in salt water, gently squeeze out the liquid, then sauté. If you take frozen mushrooms, you just need to defrost them, squeeze them out and also lightly fry them.

Remove the mushrooms from the pan. Pour in some oil. Chicken fillet and chop the peeled onion into cubes and fry together until tender.

Only potatoes remained unattached. We clean it, rinse and cut into small cubes.

Add potato cubes and a little chopped dill to the minced chicken and mushrooms - and the filling is completely ready!

Step 4. Forming a chicken coop.

We take out the dough ball from the refrigerator and divide it into two main parts, one of which should be slightly larger than the other, plus leave a small piece to decorate the chicken coop. We roll each bun into a layer, dusting the working surface with flour if necessary. With the help of flat plates, we give the layers the appearance of neat round cakes. I was helped in this by ordinary plates with a diameter of 25 and 30 cm. The smaller one will be the basis of the chicken coop, the larger one will be the final touch.

Grease a baking sheet with oil and place a smaller cake on it. Further, stepping back a little from the edge, we spread the prepared minced meat on it (a third of the total - depending on the number of floors of the chicken coop - with three pancakes there will be three of them).

We cover the structure with a second cake, after making a small cut in it right in the center. We fasten the cakes at the base, simultaneously forming a figured braid. We decorate the top with a reserved piece of dough and grease the entire surface of the chicken bar with yolk. Bake the cake in the oven for 40 minutes. at a temperature of 180°.

Carefully remove the finished kurnik pie from the baking sheet and let it cool, covering it with a waffle towel.

When serving, the kurnik is cut into triangular pieces, like a cake.

The dough for the chicken can be made fresh, puff, sand, because the main thing in this pie is the filling.

Kurnik is an old Russian pie, the pinnacle of culinary art with a long history. During the time of Ivan the Terrible, kurnik was served at the royal table on especially solemn occasions, and then for centuries it was an obligatory treat on the wedding table.

The kurnik of our ancestors was a tall closed pie from fresh sweet dough with complex puff filling- chicken meat, cereals, mushrooms, eggs, thick milk sauce. The preparation took a long time. Different fillings were layered with pancakes. The pie was baked in a Russian oven on birch poles. Served with thick milk sauce. The dish is truly royal. It simply could not be disliked.

Modern chicken pies are prepared according to a simplified version. Rice or potatoes with onions replaced buckwheat and millet in them, fewer layers of filling are used, they are taken different types test. Kurniki from yeast, puff or shortcrust pastry turn out no worse. About how to cook delicious dough for the chicken and will be discussed below.

Photo #1. delicious recipe simple test for a chicken coop on kefir

The simplest dough for a kurnik is on kefir. It is prepared quickly and simply, it turns out soft, does not lose palatability if it has been in the refrigerator for some time.

Ingredients for the recipe:

• flour 500 g
• eggs 2 pcs.
• kefir 250 ml.
• margarine 100 g
• salt 1 teaspoon
• sugar 2 teaspoons

Method for preparing dough for a chicken coop on kefir:

1. Melt margarine. Let it cool down a bit.
2. Whisk the eggs. Add margarine, salt, sugar. Gradually adding flour, knead soft dough. Wrap the dough in a plastic bag and hide in the refrigerator.
3. Can be used within an hour. Or store in the refrigerator for 2-3 days without deteriorating taste.

An interesting recipe for crumbly mayonnaise dough will appeal to those who love kurnik with thin dough. The dough resembles shortbread, but softer, more elastic. It is easy to work with it, it does not stick to hands, rolls thinly, does not tear.

Ingredients for the recipe:

• mayonnaise ½ cup
• water ½ cup
• vegetable oil 3 art. spoons
• flour 400 g
• salt to taste

Cooking method:

1. Mix water and mayonnaise until smooth. Add salt and vegetable oil. Stir again.
2. Gradually add the sifted flour. Knead soft, elastic dough.

Photo #3. Recipe sweet dough for chicken on sour cream

Butter dough for a chicken coop is considered a classic. It is delicate, plastic, does not tear and retains the shape of curly ornaments well, because initially the kurnik was birthday cake, therefore richly and variously decorated.

Ingredients for the recipe:

• wheat flour 600 g
• eggs 3 pcs.
• milk 150 ml.
• sour cream 5 tbsp. spoons
• salt, soda, sugar 1 teaspoon

Method for preparing dough for a chicken coop on sour cream:

1. Remove the milk and sour cream from the refrigerator first.
2. Whisk eggs with salt and sugar. Add sour cream, soda and milk. Stir. Gradually stir in the flour. The dough should not be too hard, but not stick to your hands either. You may not need all the flour.
3. Cover the ball of dough with a towel and let stand for 20 minutes, after which you can start cooking the chicken.

From the sand pestle, delicious portioned chickens are obtained as in the photo - small pies with chicken meat, cereals, mushrooms and vegetables. There are more convenient pies. You can take them to school with your child or take them with you on a picnic.

Ingredients for the recipe:

• flour 3-4 cups
• margarine 1 pack (250 g)
• sour cream 250 ml.
• dough baking powder 1 teaspoon
• salt to taste

Cooking method:

1. Melt margarine. Let it cool down a bit. Mix margarine with sour cream.
2. Sift the flour. Mix it with baking powder. Gradually adding flour to the mixture of sour cream and margarine, knead the plastic dough. Put it in the refrigerator for 1 hour.

Kurnik for everyone can be baked from puff pastry. It is easier to buy ready-made frozen puff pastry, defrost it and use it for baking. We also recommend making puff pastry at home.

Ingredients for the recipe:

• flour 4 cups
• margarine 400 g
• cold water 200 ml.
• eggs 2 pcs.
• vinegar 9% ½ tbsp. spoons
• salt ½ teaspoon

How to make margarine chicken dough:

1. Sift 3 cups flour onto a work surface. Leave one glass. Make a hill. Make a funnel in the center of the slide. Beat eggs, pour cold water, vinegar, add salt. Knead soft dough. It should not stick to your hands.
2. Mix softened margarine in a bowl with ½ cup flour.
3. Roll out the dough into a layer. Put margarine in the center. Fold the layer with an envelope, wrapping the ends inward. Roll out again into a layer. Repeat the procedure 3-4 times. Refrigerate the dough between rolls for 30-40 minutes. Ready dough can be frozen and used as needed.

Whatever dough you choose for a kurnik, there are general rules and small subtleties of cooking. Knowing how to make dough for a chicken coop, your cake will be as it should be, and the dough will be delicious, soft, pliable:

• Sift flour before making dough. The flour is saturated with oxygen, so the finished product comes out soft and airy.
• The taste of kurnik improves if it is prepared from quality products. Instead of margarine, take high-quality butter, instead of store-bought - homemade sour cream. The taste of chicken will be incomparably better.
• Sand, puff pastry, kefir dough can be made in advance and stored in the refrigerator.
• Before rolling, divide the dough into 2 parts. Goes to the base of the chicken coop less dough(1/3 part). Leave most of it for the top of the pie, so that you can easily close the filling and pinch the edges.
• Lubricate the top of the chicken bar with egg yolk. Ready meal it will be shiny and tasty.

Meat pies are loved by everyone. And the kurnik is the most popular of all. It will be an addition to any table or suitable as a snack. How to make the dough for a chicken coop on kefir the most different ways you will learn from this article.

As a rule, most housewives use this particular recipe in the classic version.

For him, take:

• ¼ l of kefir;
• a pack of butter (180g);
• 650 g of premium flour;
• 0.5 tsp salt and the same amount of soda.

The dough is easy to prepare.

1. We take a convenient high container and pour non-cold kefir into it. Then we put soda and mix the composition thoroughly. Then we add salt.
2. First, melt the butter in the microwave, cool and pour into a common dish, stirring everything well again.
3. The flour falls asleep gradually. Don't forget to sift it first. This allows you to saturate it with oxygen, as a result of which the dough turns out to be airy.
4. When the density of the mass is such that it begins to stick to the spoon, we prepare a place on the table and spread the dough on its surface dusted with flour. Adding flour, continue to knead.
5. Do not knead a very "stubborn" dough. It is important that it is soft to the touch, but does not blur, but rolls into a ball. We wrap it with a film and put it in the cold for an hour.

With added margarine

Margarine is the most convenient baking fat. It is not expensive, and the product with its addition turns out to be incredibly tasty.

It is better to take fatty margarine for making dough. This indicator is easy to check. It is enough to press on a piece, and if it slips without effort, then its fat content is low.

In this recipe we use the following ingredients:

• ½ kg flour;
• 2 eggs;
• ¼ l of kefir;
• 150 g margarine;
• 1 tsp salt and 2 tsp. Sahara.

Action algorithm:

1. Melt margarine in any convenient way.
2. In a separate bowl, shake the eggs, add them, crush with sugar and pour margarine.
3. When all products, except flour, are placed in a bowl, it's time to start kneading the dough. Be sure to sift even the highest quality flour and only then gradually add it to the container. Along the way, we stir the composition all the time.
4. The dough should be soft. We put the bun in a bag and let it stabilize for a couple of hours in the cool.

Sand base for baking

Shortcrust pastry goes well with any savory pastries. So let's take a look at it best recipes chicken test.

Let's prepare for it:

• 0.7 kg of flour;
• 100g margarine;
• ½ l of kefir;
• 1 egg;
• ½ tsp soda;
• salt, sugar to taste.

Action algorithm:

1. In the melted margarine, add kefir, egg and soda. We fall asleep a little sugar and salt and then mix everything well. Melted margarine must be cooled before being used in the dough.
2. After, we begin to add the sifted flour gradually, in small portions. Knead the dough until it stops sticking to your hands, but has not yet hardened. Like, for example, dough for dumplings.
3. After completing the kneading, we put the resulting base for the chicken coop for half an hour in the refrigerator.

The dough on kefir and margarine always turns out crumbly and very tasty!

Loose dough for a chicken coop on kefir

The composition of such a dough is very similar to shortbread.

To prepare it, prepare:

• 1 st. kefir;
• 150 g of oil;
• 2 eggs;
• salt;
• 0.5 tsp soda and vinegar to extinguish it;
• Art. l. Sahara;
• 0.7 kg of flour.

Action algorithm:

1. Beat the eggs in a bowl, add sugar and mix well with a whisk until a slight foam appears. We also add salt and soda, slaked with vinegar.
2. Separately, melt the butter and only then add it to the egg mixture.
3. We send kefir to the same container and mix everything well again.
4. Now you can sift the flour and start adding it to the dough, stirring at the same time. When the composition becomes homogeneous and elastic, you can put it on the table and continue to stir.
5. We put the finished dough in a bag and place it in the refrigerator for two hours.

The crumbly dough of the cooked kurnik will simply melt in your mouth and everyone will like it without exception.

Cooking with sour cream

Sour cream may well become a substitute for kefir. It is too milk product, and the dough with its use is really tender.

To prepare it, take:

• margarine - ¼ kg;
• sour cream - ¼ l;
• kefir - 2 tbsp. l.;
• flour - 1 kg;
• salt;
• ripper - 1 sachet.

Action algorithm:

1. Take a deep bowl and measure 3.5 tbsp. flour.
2. There we pour salt and cultivator. If there is 10 g of powder in a bag, then we use half. We mix everything thoroughly.
3. We put all the margarine at once. It is most convenient to grate it into flour on a grater, and then rub it with your hands.
4. Everything is ready? Fine! Add sour cream and kefir to the resulting crumb, mix again.
5. Now you can add flour. The dough should not be very tight. It is enough to knead it so that it does not blur, but rolls out conveniently.
6. After kneading, wrap it with a film and leave it in the refrigerator for an hour.

No added yeast

Making the dough for the chicken is very simple and generally without yeast.

For this we need:

• 2 tbsp. flour;
• 150 ml of kefir;
• full st. l. sour cream;
• 1 egg;
• 80 g butter;
• 3 g ripper;
• salt.

Action algorithm:

1. Flour is sifted in advance into a deep bowl and mixed with salt and ripper.
2. Having made a small hole in the center of the flour slide, we break the egg into it.
3. We mix everything well and proceed to add the oil. It is best to grate it on a fine grater, and then mix it with flour with your hands, rubbing it between your palms.
4. Add sour cream, stir and pour kefir. The latter is best added a little at a time, constantly stirring the dough and turning it into a homogeneous "bun".
5. When the composition thickens, transfer it to the table and continue to stir with your hands. The dough should be soft to the touch.

We leave the workpiece in the refrigerator, on average, for an hour.

Liquid dough for chicken coop on kefir

This dough is also called lazy, because it is prepared in no time and does not take much effort.

To complete the recipe you will need:

• 1/5 l of kefir and the same amount of mayonnaise;
• 1.5 st. flour;
• 2 eggs;
• soda quenched with vinegar;
• salt.

To prepare a pie on such a dough, the filling is first prepared. Usually it is chicken meat, onions and potatoes.

We cut everything into small pieces (you can onion - rings, and potatoes - circles). We spread the filling in a deep form and put it in a preheated oven.

Next we make the dough:

1. Whisk the eggs in a deep bowl.
2. There we add kefir with mayonnaise.
3. Everything is mixed well, after which salt and slaked soda are added.
4. Only then do we start adding flour, which must be sifted in advance.
5. It turns out the dough, approximately, like on pancakes - not too thick and at the same time not liquid.

We take out the form with the filling, let it cool down and only then fill it with dough. We put the chicken in the oven and continue to bake for 40 minutes. Done!

Kurnik is a hearty chicken pie that can be served not only with tea. Such pastries can become a full dinner or a good snack. There are an incredible number of chicken recipes, but the result largely depends on the test.

Here are a variety of options. How and from what to knead the dough for the chicken?

Chicken Dough - General Cooking Principles

Dough for kurnik is usually kneaded on white wheat flour. The higher its quality, the better the result will be. It is advisable to sift the dough before using. The procedure will get rid of random litter, lumps, flour will be easier to combine with the liquid. If the dough is yeasty, then it will require ripening in a warm place. All other types can be used after kneading. Puff pastry also takes a lot of time, but it can be used immediately after the final rolling.

What is kneaded dough for a chicken coop:

Milk, water, kefir and other liquids;

Butter, margarine, fat;

If the dough is not yeast, then baking powder can be added to it. It is often replaced with regular baking soda. You can extinguish it with acid or kefir, if it follows the recipe. From ready dough form chickens with different fillings.

Yeast dough for chicken coop with milk

Simple recipe yeast dough for chicken coop with whole milk. Yeast for it is used dry fast action, you need one small bag. Vegetable oil can be replaced with melted butter.

Ingredients

A glass of milk;

10 g yeast;

15 g of sugar;

500 g flour;

Two tablespoons of oil;

1 tsp salt.

Cooking method

1. Warm up the milk. For kneading yeast dough, always use a liquid slightly warmer than body temperature.

2. Add sugar and yeast, stir, pour 5-6 tablespoons of flour. We leave for 15 minutes.

3. We introduce a teaspoon without a slide of salt, stir, add flour and pour in the oil. Knead everything together first with a spoon, then with your hands. We add flour until we get a thick, soft and not sticky dough.

4. We put it in heat. Be sure to cover with a towel, the fabric should allow air to pass through, but protect the crust from drying out.

5. After an hour and a half, the dough will rise, you need to lower it. Then we let it stand a little more, rise, and you can begin to form a chicken coop.

Puff pastry for chicken

Puff pastry easy to buy in the store, it is inexpensive, but does not compare with the home counterpart. The cheapness of the product is explained by the composition, there is nothing supernatural in it, the products are the most primitive, cheap and few of them.

Ingredients

200 ml of water;

0.3 kg of margarine;

Four st. flour;

0.5 tablespoons of vinegar;

A couple of eggs.

Cooking method

1. Puff pastry loves the cold. Therefore, nothing needs to be heated and melted for it. On the contrary, we cool the water. It is advisable to use ice-cold liquid for kneading.

2. Pour vinegar into the water, add salt, stir. Beat the eggs separately with a fork.

3. Sift three cups of flour on the table, make a well, add eggs and water, knead the dough. If necessary, add a little more flour, look at the consistency. We make cool dough. Let lie down for a quarter of an hour to swell the gluten.

4. Cut margarine into slices and spread in one layer on a piece of parchment paper. Cover with a second sheet of the same type and lightly roll with a rolling pin. You should get a square in one layer.

5. Roll out the dough into a piece twice as large as a square, that is, a rectangle. We put margarine, cover with free dough, pinch the edges together, roll out margarine with dough.

6. We turn the prepared layer 3-4 times, put it in the refrigerator for a quarter of an hour, you can put it in the freezer. We take out, roll out, but do not unfold. Fold again 3-4 times. Put in the freezer for 15 minutes.

7. You can roll out and fold the dough in this way to infinity, there will be more layers, but two or three times are left for the chicken. At the end, just roll out, form a pie.

Dough for kurnik on kefir

One of classic recipes test for kurnik on kefir or yogurt. Margarine and butter can substitute for each other. But this dough on lard (melted lard). This fat does not contain water, gives a good consistency, allows you to cook a delicious and crumbly cake.

Ingredients

A couple of eggs;

Half a kilo of flour;

0.25 liters of kefir;

Sugar 2 tsp;

A pinch of soda;

110 g of oil;

1 tsp salt.

Cooking method

1. Melt the butter and leave for a while, let it cool. If it has lain warm, then you can not do this, we will use a softened product.

2. Break the eggs into a bowl with kefir, add soda and salt with sugar to them. Shake the mixture thoroughly until smooth, add softened or melted fat.

3. Enter wheat flour. We knead the dough. When using liquid kefir (or curdled milk, another fermented milk product) may take a little more flour.

4. We cover the dough with a napkin, put it in a bag or just leave it on the roofing sheet, covering it with an inverted bowl. Let's lie down for a quarter of an hour. After that, you can proceed to the formation and subsequent baking of the kurnik.

Dough for kurnik on sour cream and margarine (shortbread)

To prepare the dough according to this recipe, you need only three ingredients, except for salt. But you can cook without it if the margarine is salty. It is very important to use good sour cream with at least 20% fat content.

Ingredients

260 g flour;

220 g margarine;

110 g sour cream.

Cooking method

1. Pour the flour into a bowl. It is advisable to sift it. We measure according to the norm, if necessary, at the end it will be possible to add a few more spoons.

2. Add chopped or grated margarine, rub everything together.

3. We introduce salt and sour cream. We knead the dough. We bring it to uniformity, the mass will stick a little to the hands. We remove the dough in the refrigerator.

4. After half an hour, the dough will become hard. We take it out of the freezer, divide it into two parts, form a kurnik stuffed with poultry and vegetables.

Dough for chicken margarine

Very often they knead the dough for a kurnik on margarine. This is one of the cheapest fats, although not very useful. Margarine is better to take fat. It is easy to check this - you need to press on the product lying in the refrigerator. If it is easily washed, then the percentage of fat in it is small.

Ingredients

250 g margarine;

250 g sour cream;

5 st. flour;

5 g baking powder.

Cooking method

1. Measure out three and a half cups of flour, put in a bowl. Add a couple of pinches of salt to it. Remember that it is also contained in margarine. Immediately add baking powder, half a standard bag is enough. We mix.

2. We put all the margarine at once. Whisk together with flour mixture until smooth. If margarine is not enough, then you can partially replace the butter. Melted wine fat (lard) will do. If the margarine is frozen, then you can grate it first or just chop it together with flour with a knife.

3. As soon as the flour with margarine turns into crumbs, add sour cream to them, knead the dough, add more flour if necessary. The amount depends on the consistency of the sour cream. We let the prepared dough lie down for half an hour in the refrigerator. Then we sculpt and bake a kurnik out of it.

Dough for kurnik on mayonnaise "Crushed"

Mayonnaise contains a lot of fat, it also contains eggs, so the sauce is ideal for kneading chicken dough. This recipe is egg-free. That is, the dough is made from those products that can be easily found in the refrigerator.

Ingredients

Three tablespoons of oil;

400 g flour;

0.3 st. water;

Salt (about 0.5 tsp)

Cooking method

1. Add salt to the water, stir. We introduce mayonnaise and continue to stir. It's okay if it is a little flaky, it's normal for such a sauce.

2. Add flour and knead. The amount will depend on the thickness of the mayonnaise. We make a soft and elastic dough.

3. Let the lump lie down in the refrigerator for half an hour. So that it does not dry out, it is better to put it in a bag or cover it with cling film.

Dough for kurnik on sour cream with milk

Recipe tender dough for cooking kurnik with sour cream. Additionally, you will need the usual whole milk fat content doesn't matter. This one is with eggs. If they are large, then two pieces are enough. The amount of flour indicated is average, it may change slightly up or down.

Ingredients

0.6 kg flour;

Five tablespoons of sour cream;

140 ml of milk;

Three eggs;

7 g of soda;

Salt, sugar.

Cooking method

1. If the sour cream is sour, then you can not extinguish the soda separately, just mix it with sour cream and leave it for now.

2. In milk, add a teaspoon without a tubercle of salt and twice as much granulated sugar. Dissolve and combine with sour cream.

3. Beat the eggs with a fork, pour into a bowl with sour cream and milk. We mix everything thoroughly.

4. We begin to introduce flour. If soda has not yet been added, then extinguish it with vinegar and pour it into the dough. We knead it until a plastic mass is obtained that will not stick to the hands. But you should not make too steep dough either.

5. You can use immediately. But still, it is better to let the test lie down a little, at least a quarter of an hour. You can just on the table or put in the refrigerator.

Yeast dough for a chicken coop on the water

Another version of the test with yeast. This recipe uses ordinary water, but if desired, mix partially with milk. The recipe uses regular butter. We melt it in advance, so as not to use boiling water, you can replace it with margarine.

Ingredients

300 ml of water;

0.6-0.7 kg of flour (approximate amount);

70 g of oil;

One and a half tablespoons of sugar;

1 tsp salt;

One egg;

11 g yeast.

Cooking method

1. Mix sand with warm water, add dry yeast. Leave for a few minutes for everything to dissolve.

2. Combine the egg with salt, stir and pour into warm water.

3. Add warm butter, stir and start adding flour. Knead soft, but not batter. We crush it to plasticity.

4. Transfer to a large bowl, cover with a towel, leave until well risen, then release once.

5. We form a chicken coop, grease and bake.

Any dough will be easier to knead and will turn out to be of high quality if you use products of the same temperature. Sour cream or fat from the refrigerator is never added to a warm liquid, just as no attempt is made to pour boiling oil into flour.

Yeast dough not subject to storage, it must be used immediately, as soon as the mass comes up and sour. But other types of dough (on kefir, sour cream, fats) lie perfectly in the refrigerator, some can even be frozen. Therefore, if necessary, knead in advance.

Kurniki are usually cooked with raw filling so no need to add a lot of sugar. Otherwise, the crust will quickly burn, and the inside of the cake will not bake.

Kurnik with potatoes and chicken is the most favorite Russian dish, which can be prepared both for a festive feast and for an ordinary dinner. It is worth noting that it is desirable to make such a pie from yeast-free dough based on fatty kefir.

Kurnik with meat and potatoes: ingredients for kneading dough

Kurnik with potatoes and chicken: the process of kneading the dough

For delicious and big pie from potatoes and poultry meat, it is very important to knead the base correctly. To do this, pour fatty rustic kefir into a large saucepan and heat it a little over low heat. Then, in a fermented milk drink, you should pay off one dessert spoon baking soda, adding along with it salt, whipped chicken eggs and melted margarine. Mix all the ingredients with your hands, gradually pouring wheat flour into the pan. After kneading the base, you should get a steep dough, which should be put aside for a while.

Kurnik with potatoes and chicken: necessary ingredients for meat and vegetable stuffing

Kurnik with potatoes: the process of preparing the filling

Before you start forming the pie, you should process the chicken thighs. They need to be washed well and peeled. Then the meat must be placed in a separate bowl, pepper and salt. After that, you can safely proceed to the preparation of vegetables. Potatoes, three heads of onions and two large carrots should be washed, peeled and chopped. It is worth noting that for quick baking of vegetables, it is recommended to chop them with a culinary ax. Next, carrots, potatoes and chopped onions must be placed in one bowl, pepper, salt and add chicken thighs with finely chopped greens. Mix the filling well with your hands, and then proceed to stuffing the pie.

Kurnik with potatoes and chicken: dish formation

To create such a cake, it is best to use a large sheet or baking sheet. Its surface must be greased with oil, and then covered with a rolled out layer of dough (two to three centimeters thick). Next, lay out the prepared filling, but so that the meat is evenly distributed over the dish. On top of the potatoes and thighs, it is advisable to put butter in slices, and then cover the pie with another sheet of dough. It should be noted that to give the dish a beautiful appearance It is recommended to coat the surface of the pie with one chicken egg.

Proper serving to the table

Such a dish is prepared in the oven for at least one hour. After all the ingredients are baked, the cake must be cut and put on flat serving plates. It is better to serve kurnik for dinner hot, along with sauce and sweet tea.