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.
![flour](/upload/resize_cache/iblock/dac/720_479_1c82eeed9a8bc26474052bb7ce100fd7b/28.jpg)
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
![мука](/upload/resize_cache/editor/065/728_484_1c82eeed9a8bc26474052bb7ce100fd7b/1147b.jpg)
Prepare the dough. Sieve the flour into a bowl which makes it rich in oxygen.
Step 2
![мука](/upload/resize_cache/editor/02f/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/1226a.jpg)
Add sugar, salt and yeast there. Stir up to distribute the yeast in the flour.
Step 3
![мука](/upload/resize_cache/editor/a97/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/13046.jpg)
Make a hole in the flour and pour warm water and oil into it.
Step 4
![мука](/upload/resize_cache/editor/f55/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/147e6.jpg)
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
![мука](/upload/resize_cache/editor/2f4/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/1_178938.jpg)
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
![мука](/upload/resize_cache/editor/d66/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/2_1743b.jpg)
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.
Step 7
![мука](/upload/resize_cache/editor/db4/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/177fd.jpg)
Finely chop the onion and dill.
Step 8
![мука](/upload/resize_cache/editor/7f2/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/1832b.jpg)
Add greens to the sauerkraut and press out the clove of garlic. Mix up.
Step 9
![мука](/upload/resize_cache/editor/8e0/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/19337.jpg)
Carefully punch the grown dough.
Step 10
![мука](/upload/resize_cache/editor/1c2/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/201f0.jpg)
Put it on a table sprinkled with flour and make a sausage.
Step 11
![мука](/upload/resize_cache/editor/268/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/22bde.jpg)
Cut the sausage into the pieces and roll them out. Do not roll them heavily as the dough doesn’t like when it’s punched too much.
Step 12
![мука](/upload/resize_cache/editor/eb9/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/23e9f.jpg)
Put a table spoon of filling on a dough roll.
Step 13
![мука](/upload/resize_cache/editor/d39/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/211b5.jpg)
Pinch the edges.
Step 14
![мука](/upload/resize_cache/editor/a0b/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/24e7f.jpg)
Put the rissole stitch down on a baking pan coated with baking paper. Do the same with the rest of rissoles. Leave them to ‘rest’ for 15 minutes.
Step 15
![мука](/upload/resize_cache/editor/820/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/2502e.jpg)
Then top with oil using a brush.
Step 16
![мука](/upload/resize_cache/editor/ad2/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/26b92.jpg)
Put to the oven pre-heated until 180 degrees for 25-30 minutes until rissoles get brown.
Step 17
![мука](/upload/resize_cache/editor/23d/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/27322.jpg)
Let cool down and enjoy.
Bon appetite!
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