Kurnik dough

Kurnik - the king of Russian pastries. This cake with savory stuffing used to be prepared for big holidays: wedding, Trinity. Put chicken or other poultry meat into it, less often beef, pork or mutton. The composition of the filler could include mushrooms, vegetables, cereals. Kurnik differ not only in filling, but also in dough, on which the taste of the cake directly depends. Yeast dough is considered traditional, but they often use shortbread, puff pastry, and even simple dough on kefir. Some cooks make Kornik two-layer, then they can make the shell and layer between the fillings from different types of dough. It is important that the pie shell is firm, tasty and appetizing. Such it can be from any kind of dough, if it is mixed correctly.

Cooking Features

The degree of difficulty of preparing the dough on the chicken and the peculiarities of the technological process depend on the specific recipe. Mixing yeast dough requires time and compliance with many nuances. Puff pastry also needs time. Sandy dough and fresh kefir knead easier, the process of cooking kurnik from it will be relatively fast. However, there are several moments, the knowledge of which is useful to the hostess, regardless of what type of dough she decided to bake the famous cake.

The quality of the dough depends on the quality of the flour. In the flour of the highest grade contains more gluten, the dough from it is more elastic and malleable. Baking flour of the highest grade looks good, has a pleasant taste.
Flour must be sifted before kneading. This allows you to clean the product from small litter and insect larvae, saturate it with oxygen. From the sifted flour baking turns out easier and more tender. This flour is better mixed with other ingredients without forming lumps.
The temperature of the products for different types of dough is preferable to different. But in one dough products of different temperatures are not put. For yeast dough use products at room temperature or a little warmer, for the sandy need chilled ingredients. Most often, products must be removed from the refrigerator beforehand, so that at the time of making the dough they have acquired room temperature.
When making yeast dough, it should be ensured that there are no drafts in the room. In the kitchen while cooking the cake should be warm.
Unleavened dough is not recommended to roll immediately after cooking. It is left for 20-30 minutes at room temperature, so that the gluten contained in the flour is swollen.
Sand and puff pastry after mixing for a while is placed in the refrigerator.

Ready-made dough for kurnik is divided into two unequal parts and rolled out. Most of them are put in a form, filled with filling, covered with a second part and fastened together. Kurnik baked for a long time, as the filling is put in it raw. In order to not burn the cake, in the middle of baking it is covered with foil. So that the dough does not burn before the filling is baked, they try not to put a lot of sugar into it.

Yeast dough for kurnik

Composition:

milk - 0, 2 l;
wheat flour - 0, 5 kg;
chicken egg - 1 pc .;
butter - 50 g;
pressed yeast - 25 g;
sugar - 10 g;
salt - 5 g.

Method of preparation:

Heat the milk to about 36-40 degrees. Crumble yeast into it, add sugar, mix. Wait 10-15 minutes, until the cap protrudes on the surface of the milk, indicating that the yeast is working.
In a separate bowl, break an egg, salt it, and stir with a whisk.
Melt the butter in a water bath or in a microwave. It is important not to let it boil.
Wait, when the oil has cooled down a little, add it to the egg, beat it together with it.
Combine the oil-egg mixture with milk, mix well.
Sift flour, add two glasses of this product to the liquid mixture, mix well.
Add the remaining flour, transfer the dough to a floured board. Knead it with your hands until it stops sticking to them.
Put the dough in a saucepan, cover with a damp cloth and place in a warm place. Wait until the dough volume doubles; it will happen in approximately 1, 5 hours.
Puddle the dough and leave for another hour. During this time, it will have time to rise again.

After re-raising the dough is ready to work, you can knead it, divide it into two parts and begin to form the basis for the chicken. Pigtails, bows, or other cake decorations can be made from pieces of dough. They are laid out on top before you send the cake in a preheated oven. To make the cake look rosy, it does not hurt to smear it with egg yolk.

Puff pastry for kurnik

Composition:

wheat flour - 0, 6 kg;
chicken egg - 2 pcs .;
water - 0, 2 l;
citric acid - a pinch;
butter - 0, 2 kg;
salt - 5 g.

Method of preparation:

Beat eggs with salt and citric acid.
Add water, beat the eggs with it.
Gradually sprinkle the sifted flour and knead, make a stiff dough.
Cover the dough with wet gauze, leave to stand for 15-20 minutes.
Roll out the dough. Directly rub it with oil.
Fold the dough into an envelope, roll it out, fold it again and put it in the fridge for half an hour.
Repeat the procedure of rolling dough 4-5 times with an interval of 20-30 minutes. During breaks, the dough must be kept in the refrigerator.

After another rolling out the dough, you can make a cake from it and send it to the oven.

Sweet dough for kurnik on kefir and butter

Composition:

wheat flour - 0, 7 kg;
kefir - 0, 2 l;
butter - 0, 2 kg;
sugar - 80 g;
salt - 10 g.

Method of preparation:

Remove the butter from the refrigerator at least one hour before the start of the dough. By this time, it should be very soft. If necessary, it can be slightly submerged in a water bath and cooled to room temperature by placing in a bowl of ice water.
Kefir and eggs, too, expose from the refrigerator so that they are warmed to room temperature.
Add sugar to softened butter. Beat it with a mixer or a whisk. As a result of whipping oil should turn white.
Add an egg to the butter, pre-shaking it with salt, and kefir. Whisk it all together.
Sift flour. Add it in portions to a liquid base and stir with a spatula. When mixing the dough will be difficult, put it on the working surface of the table, add the remaining flour, knead the dough with your hands.
Form a ball from the dough, place it in a plastic bag and put it in the refrigerator for half an hour.

Kurnik from pastry has a unique taste. Contrast sweet sweet dough and salty meat filling like many.

Sand dough for kurnik on sour cream and margarine

Composition:

wheat flour - 0, 6 kg;
sour cream - 0, 25 l;
margarine - 0, 25 kg;
baking powder for dough - 5 g;
salt - 5 g.

Method of preparation:

Sift flour, mix with salt and baking powder.
Cut the cooled margarine into pieces, spread on flour.
Chop the flour with margarine until flour chips form.
Make a well in the center, pour sour cream into it.
Quickly, trying to keep within 5 minutes, knead the dough with your hands. At this stage, it may be slightly sticky, but not much. If the dough seemed liquid to you, and it sticks heavily to your hands, you can add some more flour.
Roll the dough into a ball, wrap with cling film and put it in the refrigerator for 1-2 hours.

When hardened, the dough will become more dense, and it will be easy to roll out and distribute it in shape. The base is first dried in the oven, then filled with filling. Bake sand base for chicken pie is necessary at a temperature of 200-220 degrees. The bottom of this should be pierced with a fork so that it does not rise. Another option is to put peas or beans in a dough mold that will not allow the bottom to swell. Kurnik from shortbread dough turns out gentle, crumbly.

Unleavened dough on kefir

Composition:

kefir - 0, 25 l;
chicken egg - 2 pcs .;
wheat flour - 0, 5 kg;
soda - 2 g;
sugar - 10 g;
salt - 5 g;
vegetable oil - 80 ml.

Method of preparation:

Break eggs into a bowl, add salt and sugar to them, beat with a whisk.
Add kefir, warmed to room temperature, and soda. It is not necessary to extinguish it, since there is enough acid in kefir, and it will extinguish it.
Add vegetable oil to eggs and kefir.
Mix the liquid ingredients thoroughly. Pouring the previously sifted flour to them, knead the dough. If your kefir is very liquid, you may need a little more flour than indicated in the recipe. You should focus on the density of the test - it should not stick to your hands.
Make a bun from dough.
Cover it with a bowl and leave for half an hour at room temperature.

After the specified time, the dough can be divided into two parts, roll out and make a pie with poultry and vegetable filling. This recipe test for kurnik is considered one of the easiest.

The dough for kurnik can be kneaded on the water, making it yeast or fresh, but it will be a violation of tradition. After all, this tasty and nourishing cake is considered to be festive baking, so it is inexpedient to save on products.

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