Rolls "Based on knysh"

Category: Bakery products
Kitchen: Belarusian
Rolls Based on knysh

Ingredients

* starter culture (** or dry yeast 6 grams) 30 g
vegetable oil 3 tbsp. l.
medium chicken egg 1-2
salt pinch
warm water 100 ml
wheat flour, premium or 1 grade (I have 1) ~ 300 g
filling:
cottage cheese (I have 9% fat) 250 g
sugar 4 tbsp. l.
sour cream (I have 20% fat) 1 tbsp. l.

Cooking method

  • Rolls Based on knysh
  • Knysh is a small round pie with baked cottage cheese or other filling: jam, or browned onions with cracklings, potatoes.
  • Usually it is baked on yeast-free dough, but I decided to try it not only with yeast, but with sourdough! I wanted the dough to be fluffy and soft with a juicy healthy filling,
  • and this is how I did it:
  • An hour before kneading the dough, remove the starter from the refrigerator, measure out 30 g (feed the rest and put back in the refrigerator).
  • Dissolve the starter culture in warm water and add a third of the flour and let it warm and revive for 1 hour.
  • After an hour, add vegetable oil to the dough, drive 1 whole egg and 1 yolk into the dough, if you do not grease the top with an egg, then 1 egg will be enough. Sprinkle the egg immediately with a pinch of salt and stir well with a whisk or fork. And gradually adding flour to knead a soft elastic dough that does not stick to your hands, let it rest for an hour.
  • Rolls Based on knyshRolls Based on knyshAfter an hour:Rolls Based on knysh
  • Next, I divided the dough into 2 parts to make it easier to roll out
  • Roll out the dough into a rectangular layer about 0.5 cm thick (about 20 by 30 cm)
  • Rolls Based on knysh
  • and lay out the "sausage" filling along the long edge, stepping back a little from the edge (the filling can be any, - I have cottage cheese).
  • Rolls Based on knysh
  • Next, carefully fold the dough together with the filling into a roll, and seal the edges.
  • Rolls Based on knysh
  • With the blunt side of a knife or by hand, divide the roll into 5-6 parts
  • Rolls Based on knysh
  • and twist it in the designated places as if rolling a candy, then tear off each.
  • Rolls Based on knysh
  • Fasten the torn off parts on both sides and press the "barrel" in the place of the pinch with your finger, forming a dimple.
  • Rolls Based on knysh
  • Place the knobs on the prepared baking sheet so that they do not touch each other.
  • And leave them in a warm place until they take a curvy shape (it took me 1.5 hours).
  • Rolls Based on knysh
  • I put a few lingonberries and jam berries in the dimples of some knys for beauty and added benefit!Rolls Based on knysh
  • When the knobs "rise", the tops and barrel can be greased with egg white for gloss (optional), for this slightly beat the egg white with 1 tbsp. l. water or milk, brush over and bake.
  • Rolls Based on knysh
  • I baked in the oven at 190 degrees until browning for 25 minutes.
  • Rolls Based on knysh
  • You can eat chilled, with or without sour cream.
  • Rolls Based on knysh

Note

* I make the dough on sourdough (rye-wheat, who are interested in doing it here: https://Mcooker-enn.tomathouse.com/in...option=com_smf&topic=41.0, the first batch is also on rye flour, and I feed the now ready-made 50/50 rye / wheat flour).

** If you will make knies with yeast, see the dosage of yeast on the package, if saf-moment or similar yeast - you need 6 grams of yeast, mix them with flour and knead the dough as described above.
After kneading, you will also need to leave the dough to rest for 30 minutes, and the sculpted knobs to melt for about an hour.

Bread and bakery products - these are products that have a special effect on human life. The benefits of bread and nutritional value are determined primarily by its calorie content, absorption and content of vitamins, minerals and essential amino acids in it.
With regard to mineral elements, it can be noted that calcium is the most scarce in bread products.
Also, there is absolutely no vitamins A, C and D in grain and bread. Vitamin B12 is also almost absent in plant foods, including bread.
The vitamins that are found in the grain and pass into flour and bread are unevenly distributed in the grain. Their lowest content is in the central part of the grain and is much higher in the embryo and shells. Therefore, our grandmothers and great-grandmothers knew that baking from white bread would be healthier and tastier with various fillings and additives.
It should be noted that additional vitamins and microelements will be added to the sourdough bread, as their quantity increases due to the vital activity of yeast organisms.
Bread and bread products play an important role in meeting the needs of an adult for vitamins such as E, B1, PP, B6 and B9.
And the missing minerals and vitamins, which I wrote about above, will give the bread CREAM AND BERRIES ...
Cottage cheese
Everyone knows about the benefits of cottage cheese - after all, both adults and children willingly eat this pleasant dairy product. However, not everyone knows exactly how regular consumption of cottage cheese can help the body.
Cottage cheese is a product rich in protein, amino acids, vitamins and minerals. It contains many representatives of group B, as well as vitamins A, C, E, H and D. Of the minerals in cottage cheese, there is a lot of calcium, as well as potassium, magnesium, sodium, phosphorus and many other substances.
Thanks to this composition, cottage cheese helps to strengthen bones and teeth, improve the condition of the skin, nails and hair, improve metabolic processes and strengthen muscles.
Nowadays, many are sure that when losing weight, you can only eat fat-free cottage cheese. However, this deprives the body of the ability to absorb calcium and a number of fat-soluble vitamins (A, E and D) and the body does not receive the maximum amount of benefits. Therefore, it is recommended to consume cottage cheese with at least 5% fat content, which ensures optimal assimilation of all substances in its composition.
Lingonberry - a berry that gives immortality ...
100 g of lingonberry is 95% of the daily value of organic acids, 32.5% of manganese and 16.7% of vitamin C.
Due to its rich vitamin composition, lingonberry berries have a tonic effect on health; useful for rheumatism, gout, neuroses, hypertension; gastritis with low acidity, liver disease, diarrhea; diseases of the kidneys and urinary tract.
Regular consumption of berries or lingonberry syrup improves vision; reduces high body temperature and has a mild laxative effect.
(more 🔗
erry)

posetitell
And I love your recipe again! And I will make these cuties, I have wanted something with a filling for a long time - so bookmarks, thanks!
AnaMost
Nikka, thank you.
I'm waiting for a report (:
lappl1
Nice knys! Anya, your recipes are a miracle! What is not a recipe is a masterpiece! I admire them! Well done !
Chuchundrus
: bravo: how i liked the molding. It's good that I dropped by
AnaMost, You are super
: secret: dragging to the bins
MariV
I read and read, I found "Shoot, Two Portfolio and a Whole Week" - Shoo - a dog, and buns ... Then I read it - a knish! So, I missed the letter!
Albina
By the principle, they are similar to the first part of the formation of rolls on amchiki.But it also attracts by the fact that 2 types of fillings are used simultaneously
AnaMost
Ludmila, Natalia, Olga, thank you for the compliments!
Natalia, can you come to me (:
Albina, and I do not even know "who" these amchiki think, the most delicious the same dishes can be found among many peoples, once borrowed in a friendly way, at a party, they are simply called in their own way
Albina
Quote: AnaSamaya
Albina, and I don't even know "who" these amchiki are
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1306.0
AnaMost
Albina, yes, they are similar, only there is no further dimple punching
posetitell
My first experience with knives in shape - well, not quite, along the way, I made too dense dough and they did not curl up like candy. But it's so delicious! In general, the dough is very fluffy and tasty, I will train and do it right (I promise). Thanks again for the recipe. Here is a photo (embarrassed, I made pies with filling for the first time):
Rolls Based on knysh

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