Fried pies on a sourdough with jam

To prepare sweet fried pies, we need a cold wheat leaf, wheat flour of the highest grade, chicken eggs (1 large or 2 small, like mine), salt, sugar, baking soda and refined vegetable oil (for frying). Any jam or jam is suitable as a filling — the main thing is that it be thick. I used jam from zucchini and orange.

In a suitable bowl, pour cold wheat leaf directly from the refrigerator, add salt, sugar and soda diluted in water. There we break up 1 large or pair of small chicken eggs.

Mix everything thoroughly and sift the wheat flour in portions. You may need more or less flour than indicated in the recipe!

Mix all products by adding wheat flour.

We knead the dough until it stops moving away. But this should not happen due to the addition of flour, but the mixing time during which gluten develops. As a result, a soft and delicate dough should be obtained, which grows at the hands.

When the dough is prepared, divide it into pieces of approximately the same size. I got 15 of so many ingredients. With such delicate tests, you need to work not with flour, but vegetable oil — just lubricate your hands when divide the dough and roll it into the colobies. Lubricate the plate or dish with oil so that the dough is not stuck.

Now let's fill the dough with the filling. We knead the bun in a cake and put a tablespoon of jam or jam into the center.

With your fingers, gently pinch the dough so that the whole filling completely disappears. It is better to mold the workpieces just before frying them.

We heat in advance in a narrow one (so the oil consumption will be smaller and the dough is browned from all sides), a refined vegetable oil and, when it warms up well, lay the blanks. It is very important to heat it properly so that the dough does not absorb a lot of it. You can check the degree of heating as follows: lower a small piece of dough into the oil and, if it immediately starts to be covered with bubbles and fry, the oil is ready. In hot oil, we put the blanks open — how much you get into the dishes. True, do not put a lot at once — let the pies freely swim in oil. Fry over medium heat to the rosy lower side. If you make strong fire, the dough will quickly be fried, and inside it can partially remain raw. On low heat, the dough will absorb a lot of oil, so find the middle ground.

After that, we turn the pies and cook on the other side until the crust becomes appetizing and ruddy.

We transfer the finished pies to the dish and fry the following portions. If you wish, you can cover the plate with a paper towel or napkins so that excess oil is absorbed into them.

These fried cakes with sweet filling are especially good hot. The dough is very tasty, with a crispy crust and delicate crumb. Try you, friends!