Yeast cakes with potatoes and onions in a pan

To prepare these delicious, delicate and hearty cakes, we need the following ingredients: wheat flour, serum, potatoes, onions, cream and refined vegetable oil, dill, granulated sugar, salt and ground black pepper. Dining rooms and teaspoons are indicated without a slide, that is, under the knife.

First of all, we will put the dough. To do this, pour 100 milliliters of slightly warm serum into a deep bowl. Add 1 tablespoon of sugar, 10 grams of fresh yeast and mix everything well. Then we put 50 grams (take from the total) of sifted wheat flour.

Mix again and leave for 15-30 minutes in a warm place without drafts.

In the meantime, we clean, mine and put potatoes in a pan with cold water (1 kilogram — net weight). We bring to a boil, after which we cook on moderate heat until cooked (depending on the size of the fruit, it will take 20-30 minutes).

Opara rose, all so magnificent, airy, filled with millions of small bubbles. She is ready for a batch of dough.

We pour the dough into the container for kneading.

Add 250 milliliters of warm serum, two tablespoons of sugar, one teaspoon of salt and three tablespoons of vegetable oil without odor. Mix so that the crystals are completely dissolved.

We sift 550 grams of wheat flour in the duty room.

We knead the yeast dough with your hands (about 15 minutes) or test/in the bread machine (enough for 10 minutes). As a result, a very tender, soft, sticky dough should turn out. It is not worth clogging it with flour, since as a result, ready -made yeast cakes with potatoes will be tough. After rounding the dough, we tighten the container with cling film or cover with a light towel made of natural fabric. We leave in a warm place for fermentation, until the bun is doubled in volume.

We cut 250 grams of purified onions with a small cube.

We send to the pan along with three tablespoons of refined vegetable oil.

We add 50 grams of butter there, thanks to which the potato filling will turn out to be especially tasty and fragrant.

Fry the beam, stirring, to a ruddy color and a pleasant characteristic aroma.

Just managed to approach the dough.

We crush it, releasing large air bubbles, round again and send for re-fermentation for another 35-40 minutes.

When the whole potato is boiled, we drain the decoction from it.

More hotly knead in mashed potatoes with a bustle.

Add fried onions and chopped dill to the stiff potatoes (I have a small bunch of 5-6 branches). Salt and pepper to taste.

Mix and try on salt, bringing to taste, if necessary.

Let the potato filling cool a little so as not to burn your hands, and divide into 10 identical parts. Roll up each in the ball.

When the dough on yeast will increase at least half, it is ready to work.

We also divide it into 10 parts, rounding each.

We proceed to the molding of future potato cakes. Roll the dough with a rolling pin into a round layer or simply stretch with our hands. In the center we put the balloon ball.

Pull the edges of the dough up, covering the filling.

Thus, we tighten the entire filling, enveloping it with dough.

We turn the workpiece with a seam down and gently knead with your palm in a thick cake.

After that, carefully roll the blank with a rolling pin rather thinly — no more than a centimeter thick.

Lubricate the pan with vegetable oil (about 50 milliliters are enough for all yeast cakes), heat it and put the cake. While it is prepared, we form the next workpiece from the dough and the filling.

We prepare with moderate heating until a brood of the lower side is brown, and then turn over and fry for another 3-4 minutes.

At the very end of cooking, the cakes should pout. We transfer to a plate, lubricate the pan with oil and fry the next blank.

We serve yeast with potatoes and onions warm (although they are very tasty in cold form). Prepare for health, friends, and pleasant to you appetite!