The filling for yeast dough can be not only sweet jam or berries, but also various types of vegetables, meat and fish. Braised cabbage is undoubtedly one of the most popular and beloved toppings. The provided recipe also contains canned saury in oil, which, saturating all the ingredients with its marinade, makes the filling more juicy and tastes good. Yeast dough can be prepared with the help of a dough (when the bulk of the products are added to the dough that has already come up) or, to save time, you can use the uncooked cooking method.
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You will need
- - milk 3.2% fat content 300 ml;
- - flour 650 g;
- - dry yeast 11 g;
- - butter 65 g;
- - sugar 20 g;
- - fresh cabbage 300 g;
- - carrots 1 pc.;
- - canned saury 200 g;
- - greens;
- - finely ground salt;
- - refined vegetable oil.
Instruction manual
1
Melt the butter in a bowl on a fire over the liquid, then cool it completely.
2
Dilute dry yeast in three tablespoons of warm milk and pour them into a container with the remaining liquid and sugar. Salt the mixture and, adding flour in several stages, knead the fluffy soft dough. Add the prepared butter at the end.
3
Form a ball from the dough, put in a clean container and grease with vegetable oil. Cover the dough with a film or a towel and leave it warm for approach. The dough should become three times larger.
4
Chop cabbage. Grate the carrots with a fine tooth.
5
Place the cabbage in a preheated pan and simmer for 6 minutes. Pour carrots and stew vegetables together until half-cooked. Add salt and seasoning to taste.
6
Knead the pieces of saury with a fork. Finely chop the greens and mix with saury. Add to the stewed cabbage.
7
Put oiled paper in a deep pan and lay out a portion of the dough. Place cooked cabbage and saury stuffing in the middle of the pie. Then cover gently with a dough, forming an appropriate pattern from it. Lubricate the cake with milk and let it go for about 25 minutes.
8
Preheat the oven to 200 ° C. Bake the cake for 40 minutes.