Lenten rissoles with sauerkraut

The current recipe of the Lenten dough is absolutely cross functional! You may add two table spoons of sugar more and make rissoles with sweet filling. The dough will be tasty, in spite of being Lenten. Urrah.

Cooking time — 2 hours or more
Complication — simply

In recipe book

Main ingridient: flour
Category: baking
Kitchen: home

Cause: for every day, abstinence
Preparation: oven, simmer

Dough:

Flour – 3 glasses;
Dry fast yeast – 1 pack;
Sugar – 2 tbsp;
Salt – 1 tea spoon flat;
Warm water – 1 glass;
Oil – ½ glass.

Filling:

Sauerkraut – 500 g;
Spring onion – 4 stalks;
Dill – ½ bunch;
Garlic – 1 clove.

The dough was enough to make 30 rissoles. 15 rissoles with sauerkraut were made of the filling. So, feel free to double the filling or to make rissoles with jam out of the rest of the dough.

Step 1

Prepare the dough. Sieve the flour into a bowl which makes it rich in oxygen.

Step 2

Add sugar, salt and yeast there. Stir up to distribute the yeast in the flour.

Step 3

Make a hole in the flour and pour warm water and oil into it.

Step 4

Knead the dough. Roll it out, cover with a towel and put in a warm place for 1.5-2 hours to grow.

Step 5

Meanwhile, prepare a filling. Heat 2 table spoons of oil on a frying pan. Make the heat low. Cut the sauerkraut on a board to make it short. Put it into the frying pan. Pour the sauerkraut juice there.

Step 6

Stew for an hour and a half under the cover mixing up every 7-10 minutes and pouring hot water from the kettle to avoid burning sauerkraut. The heat should be very low. The sauerkraut should get brown-golden.