Chum salmon stuffed with cottage cheese. Step-by-step recipe with photos. Dough without layering

First we make the dough. To do this, mix 1 tbsp. flour, a packet of dry yeast (10g) and 1 tbsp. warm milk, 1 tbsp. l. granulated sugar and a pinch of salt. We put it in a warm place for 15 minutes to rise.

In a separate bowl, beat 3 eggs, 0.5 tbsp. sugar, a bag of vanillin (11 g), add 150 g of soft plums. oils Stir well, pour in the dough, mix and gradually add flour, about 800 gr. Mix the dough. You should get a soft elastic dough. Place the dough in a warm place to rise for about an hour.
During this time we prepare the filling. For this, 300 g of cold plums. grate the butter (necessarily from the freezer!), add 1.5 tbsp. powdered sugar, a bag of vanillin (11 g) and flour. Flour should be added gradually, by eye, while rubbing the mass into crumbs. Place the filling in the refrigerator for about 45 minutes.

Divide the dough into 5 parts. Roll 5 balls. On a floured surface, roll each ball into a layer, which we grease with melted butter.

We take the filling out of the refrigerator and divide it into 5 parts by eye. We lay out and distribute one part onto the rolled out and oiled layer.

We gather the edges in the middle, pinch them, turn them over onto a floured surface, carefully roll them out with a rolling pin, straighten the edges, and give them either a round or square shape. We grease the top with yolk, apply a pattern with a fork, prick the dough with a fork so that the air comes out and put it in an oven preheated to 160 degrees.
I bake on the lower mode for 20-25 minutes, on the upper mode for 10 minutes. And you, of course, rely on your oven.

KYATA BAKINSKAYA
Kyata is an international delicacy of the East. Different peoples of the Caucasus prepare it in different ways; each nation has its own recipe and its own name for this simple-looking, but very tasty and high-calorie baked dish. The main idea of ​​any kyat is the same composition of products, dough and filling, which include flour, butter and sugar. During baking, the dough becomes soft and the filling becomes crispy, and together they create a very original, not cloyingly sweet taste of an extraordinary cookie.
In different regions of Azerbaijan, kyat recipes also differ from each other. There are kyatas from Nakhichevan, Karabakh, Baku and others.
The most common and simplest yeast-free recipe is the recipe for Baku kyata, the roots of which, according to some sources, go far to the Irivan Khanate.

Ingredients for the dough:
3 cups flour
225 g (8 oz) cold butter
1 cup sour cream
1 teaspoon baking soda
1 egg (white for dough, yolk for greasing)

1 pinch of salt

Filling ingredients:
1 cup granulated sugar
1 cup flour
110 g (4 oz) oil
1 packet of vanilla sugar (1 tbsp)

Preparation:
Prepare the dough.
Pour flour onto a work surface. Grate the butter through a grater and lightly mix with flour.
In a separate bowl, mix sour cream with soda and salt, taking into account that soda dissolved in sour cream will almost double its size.

Make a well in the flour mixed with butter and pour in the sour cream mixture, egg whites and vanillin.

Chop all ingredients with a knife until smooth.

Use your hands to knead the dough, but do not knead.
Divide the dough into two parts. Roll each part into a ball, roll in flour and, wrapping it in cling film, put it in the refrigerator for at least an hour.

Prepare the filling.
Grate strong cold butter and mix with granulated sugar, flour and vanilla sugar.

Prepare Kyata.
Sprinkle the work surface with flour to prevent the dough from sticking. Roll out one half of the dough with a thick rolling pin into a layer 3-5 mm thick. If the dough is too strong, then keep it at room temperature for 5-10 minutes. Pour half of the filling onto the rolled out dough layer and spread evenly over the entire surface.

Roll the dough into a tight log. Lightly press the roll on top with your hands or a rolling pin so that it is not round.
Brush the roll with yolk mixed with ½ teaspoon of vegetable oil and ½ teaspoon of saffron tincture. Oil is added for shine, saffron for color.
Cut the roll diagonally with a curly knife into uniform pieces 5 cm wide.
Place the pieces of kyat on a baking sheet at a distance of 4-5 cm from each other. It is not necessary to grease the baking sheet with oil, since the dough itself is oily and greasy (cover it with tracing paper if the baking sheet is not Teflon-coated).

Wonderful baked goods! And it's delicious! I highly recommend baking it!

Ingredients:

• Flour-4 tbsp.
• Butter or margarine-200g.
• Granulated sugar-0.5 tbsp.
• Egg-2 whites, yolk for lubrication
• Kefir-1 tbsp.
• Vanilla-1pack.
• Soda-0.5 tsp. 1 tsp. dry yeast

Filling:

• Butter - 200 gr.
• Sugar sand - 1 tbsp.
• Vanilla-1 pack
• Flour - 1 tbsp + add if necessary
• Remaining yolks for lubrication

Preparation:

Pour 3 tablespoons of flour into a bowl, make a well, add softened butter. Then add an egg, vanillin, 1 tsp of dry yeast, soda can be quenched in kefir and added to the dough. Then add the 4th century of flour little by little and knead the dough. The dough should be stiff and not stick to your hands, but not too hard. Place the dough in the refrigerator for 15-20 minutes.

Filling:

Mix softened drain butter with granulated sugar, add vanillin. Then add 1 tbsp flour and mix. If necessary, add more flour and with your hands, as if mixing and rubbing against each other, you should get crumbs, but when pressed it should stick together a little.

Divide the dough into 3 parts. Roll out each part to 1-2 cm thick, sprinkle crumbs evenly (which you also divide into 3 parts) and wrap the dough with the filling into a roll. Using a ribbed knife, cut slightly diagonally into cookies. Place them on a baking sheet lined with tracing paper and coat the tops of the cookies with yolk. Bake in the oven at 200! C until golden brown for 15-20 minutes.

Here is another recipe for Azerbaijani kyata, No. 2

Ingredients: Chop 200 g of butter with 3 cups of flour, add 1 egg and 200 g of sour cream (kefir, preferably old, sour) 1 teaspoon of soda
Filling: Mix 1 glass of sugar with 200 grams of melted butter and 2-3 glasses of flour, there should be fatty grains.
Preparation: Make the dough, divide it into 4 parts, roll each part out, add the filling and roll it up. Then you cut and bake. It turns out to be a lot.

Recipe No. 3

Ingredients: 300 g butter, 3 cups flour, 1 egg, 1 white, 1 cup kefir, 1 teaspoon soda, vanillin Filling: 1 cup melted butter, 2 cups sugar, 3 cups flour

Preparation: Chop the butter, flour, soda, vanilla, add eggs, kefir, knead the dough and put in the refrigerator for several hours. Prepare several layers 1 - 1.5 cm thick, add the filling and roll it into a roll. Brush the top of the product with egg and prick with a fork. You can cut the rolls with a curly knife into pieces 3 - 4 cm wide. Bake until golden brown.

Recipe No. 4

The dough contains only yolks, water, vinegar, salt, oil and flour, knead everything until smooth, then refrigerate for 2 hours, divide into 4 parts, roll out each layer, fold into an envelope, and put in the refrigerator again, and so on 3 times, and the last time roll out, put in the filling, roll into a roll, press down so that it doesn’t crumble and cut into cakes, bake. The dough turns out flaky, and the baked goods are incomparable.!!!

BON APPETIT!

The Novruz holiday is approaching, which is loved from young to old in Azerbaijan. Housewives greet spring with the most delicious national sweets, and preparations for the holiday begin several weeks in advance.

"Moscow-Baku" I decided to compile a list of the most popular recipes for flour products that will certainly end up on every holiday table. In fact, preparing them is not that difficult, the main thing is to believe in your culinary abilities.

Shakerbura
This delicious delicacy is made from yeast dough filled with hazelnuts and sugar. The name comes from the Turkic “Sheker-borek”, which means “sweet pie”. The shape of the shakerbura resembles the moon and is decorated with a pattern in the form of ears of wheat using a special “maggash” tool.

Recipe:
1 kg of hazelnuts and granulated sugar, 2 kg of flour, 10 eggs, 800 g of sour cream, 750 g of butter, 1 glass of milk, 10 g of yeast, 8-10 pieces of cardamom.

Soak yeast in 1/3 cup milk, add 1 tbsp. pour a spoonful of granulated sugar into the flour, then add the remaining milk and softened butter. Knead the dough and leave in a warm place for 30 minutes. Grind nuts and cardamom, mix with granulated sugar. Make round cakes from the dough the size of a tea saucer, put the filling in them, make a curly seam, decorate the top with patterns, bake at 180°C for 30-40 minutes.

Baklava
The name of baklava is associated with its appearance - rhombuses, symbols of fire, which are called “bakhla” in Azerbaijani carpet patterns. Baklava is prepared in each region of Azerbaijan according to its own recipe and therefore there are various versions of it: Baku, Nakhchivan, Ganja, Sheki, Guba, etc. In addition, baklava has different fillings - walnuts, almonds, hazelnuts and peanuts.

Recipe:
1.5 kg of nuts and granulated sugar, 500 g of butter, 2 eggs, 800 g of flour,
2 g saffron, 600 g water.

Knead the dough from flour, eggs and butter, divide into 10 parts. Grind the nuts and mix with granulated sugar, divide the filling into 7 parts. Roll out one part of the dough into a thin layer, spread it over the entire bottom of the baking sheet, grease with oil, add a layer of nuts and repeat. Cut the compacted baklava into diamonds. Brush the entire surface with saffron infusion and press half a nut into the middle of each. Bake in the oven at 180°C for an hour. Prepare syrup from granulated sugar and water, boil it and immediately pour it over the finished baklava.

Shor gogal
Shor gogal is a round, bright yellow bun that resembles the sun. Gogal is baked with a savory filling consisting of various oriental spices. This salty, crumbly pastry is traditionally eaten with sweet tea.

Recipe:
Dough - 1.5 kg flour, 30 g yeast, 500 g milk, 100 g butter, 6 eggs, salt to taste. Filling – 500 g flour, 1 teaspoon each of anise, cumin, cinnamon, black pepper, turmeric and salt, 3 tablespoons of ghee. Separately - 1 kg of butter, 1 egg and 100 g of poppy seeds or caraway seeds.

Make a dough (dissolve yeast in warm milk and add flour), place in a warm place. As soon as the dough increases in size, add butter and the remaining flour. Mix well until smooth and place in a warm place for another hour. For the filling, crush the spices and add butter. Divide the risen dough into 10 parts, roll out each part thinly, generously grease with melted butter, and place on top of each other. Cut the multi-layer dough into strips 6-7 cm wide, then divide into parts of 10 cm. Twist each part into a spiral, flatten on both sides, make a funnel in the center, put 1 teaspoon of filling, seal the funnel, flatten again into a flat cake the size of your palm , brush with beaten egg and bake at 180°C for 30-40 minutes.

Mutaki
These cookies are shaped like regular bagels, but have a very special taste. It's all about the combination of a unique crumbly dough with oriental filling. By the way, in Baku these tubes are prepared with nut filling, and in Shemakha with apricot jam.

Recipe:
Dough – 500 g flour, 100 g butter, 2 eggs, 200 g milk, 10 g yeast. Filling – 200 g ground walnuts and 1 glass of sugar or apricot jam.

Dissolve the yeast in warm milk, beat in the egg, add salt, sugar, melted butter and mix. Add sifted flour to the mixture in parts and knead the dough. Cover the dough and place in a warm place for 1-1.5 hours. Prepare the filling: mix crushed nuts, sugar and cardamom or take apricot jam. Divide the risen dough into 4 parts, roll it out, cut it into squares, add the filling, and wrap it in the form of a roll. Bake at 180°C for 10 minutes.

Kurabye Baku
Kurabye Bakinskoye was a popular cookie in the USSR, and its recipe has remained almost unchanged since then. The main thing when baking cookies is not to overcook them in the oven, they will be dry. The correct kurabye is golden yellow in color.

Recipe:
2 cups flour, 200 g butter, 1 egg white, powdered sugar, apricot jam.

Beat softened butter with powdered sugar and vanilla sugar until fluffy. Add protein, mix, add flour and knead into a homogeneous dough. Place the dough in a depositing bag and squeeze the cookies onto the baking sheet through a serrated tube. Bake cookies for 10-15 minutes at 200°C. When the cookies have cooled, put some jam in the middle.

Badambura
Badambura resembles a pie with nuts, but in a very beautiful puff shape, sprinkled with powdered sugar. This is a very delicate, soft pastry, with a nutty taste and an unforgettable note of cardamom.

Recipe:
Dough - 150 g butter, 1 glass of milk, half a tablespoon of yeast, 4 glasses of flour. Filling – 300 g chopped almonds, 250 g sugar.

Beat the yolks with a pinch of salt, add butter, yeast diluted in warm milk, flour and knead the dough. Send to a warm place for 30 minutes. While the dough is rising, prepare the filling: grind almonds with sugar and stir. Divide the dough into 10-12 equal parts, roll them into a thin layer, grease each of them with softened butter and stack them on top of each other. Roll into a roll and cut into pieces 3 cm thick. Press each piece with your fingers - you get something like a bowl. Place the filling in the cavity and pinch the edges well. Bake in the oven at 170°C for 25 minutes. Sprinkle the cooled badambura with powdered sugar.

Kyata Baku
Azerbaijani cuisine has several types of kyata, among them the most popular are Baku, Karabakh and Nakhichevan. They differ in their preparation recipe, shapes and soft filling that literally melts in your mouth.

Recipe:
Dough – 3 cups flour, 1 egg, 1 cup sour cream, 150 g butter, 1 tsp. yeast. Filling – 1 cup of sugar, 0.5 cups of flour and 100 g of butter.

Knead the dough, cover it with cling film and leave it in the refrigerator for half an hour. During this time we prepare the filling. Grate the butter from the freezer, add flour and sugar here. Grind the mass into crumbs. Divide the dough into 3 parts, roll each into a layer onto which we spread the filling. Carefully roll it up and cut it into portions. Place everything on a baking sheet and brush the top of the kyata with yolk. Prepare in an oven preheated to 180°C for 30 minutes.

Sheker cherek
Sheker churek cookies occupy one of the honorable places in Azerbaijani cuisine. Easy to prepare, very tasty and tender cookies you just can’t help but like. Despite the fact that sheker churek translated from Azerbaijani means “sweet bread”, it is not bread at all, but a very tasty, crumbly cookie with the aroma of melted butter and very easy to prepare.

Recipe:
1 cup butter and sugar, 2 eggs, 4 cups flour.

Mix granulated sugar with lukewarm melted butter, add eggs, gradually add flour. Roll the dough into small balls, place them on a baking sheet, and press down slightly on top. Make a small depression in the middle of each cookie and brush it with yolk. The sheker churek is baked in an oven preheated to 180 degrees for 20 minutes.

Cookies "Fruits of Azerbaijan"
These are probably the most colorful cookies baked by Azerbaijani housewives. They are prepared in the form of apples, pears, and peaches, each “fruit” being colored yellow-red with natural dyes.

Recipe:
5 cups flour, 2 cups granulated sugar, 4 eggs, 200 g sour cream and butter, 1 tsp. soda For decoration - cloves, saffron, beets and granulated sugar.

Eggs are beaten with sugar and butter is added, while soda is mixed with sour cream and added to the whipped mass. Then add flour in small portions and mix the whole mass. The dough is made into round and egg-shaped balls of different sizes and baked at a temperature of 190-210°C for 10 minutes. Hot cookies are glued together in pairs using beaten egg whites, and the top is colored with saffron infusion (peaches and apricots), beet juice (plums and peaches) and breaded in granulated sugar. To form pear sepals, stick one clove at a time into the dough before baking. Pears are colored on one side with saffron infusion, and on the other with beet juice and breaded in granulated sugar.

Koke Nakhchivan
Keke is a delicious pie that is prepared for Novruz Bayram in Nakhchivan. It is not sweet at all, the filling looks like meat, but in fact it is onions prepared using a special technology.

Recipe:
Dough – 1 kg flour, 350 g butter, 2 eggs, 2 tsp. yeast and granulated sugar, 1.5 cups of milk, salt. Filling – 450 g walnuts, 2 onions, salt, pepper, turmeric.

Mix half a glass of warm milk with sugar and yeast, after 15 minutes add melted butter, eggs, remaining milk and flour. Knead the dough and leave it for 2 hours in a warm place. Meanwhile, prepare the filling - fry the onion in butter until golden brown, add turmeric, pepper, salt and nuts. Form the dough into 50 flatbreads, roll out, add filling to each and wrap in the shape of a Shakerbura. Bake at 200°C for 20 minutes.

Let's start by preparing the dough:

1. Pour the sifted flour into a large container, but not all of it, but about 400 grams.
2. Add sugar, vanillin, baking powder, and salt to the flour. Mix.
3. Now grate the butter into the flour on a coarse grater. The butter must first be frozen in the freezer.
4. Rub the flour and butter with your palms until crumbly.
5. Break one egg and the white of the second egg into flour. Leave the yolk for lubrication.
6. Then pour in sour cream (kefir or milk) and knead a soft, plastic dough. If there is not enough flour, then add the remaining 100 grams. The finished dough should become elastic, elastic and not stick to your hands.
7. Place the kneaded dough into a bag and immediately place it in the refrigerator for 30 minutes so that the butter in the dough does not melt.

Let's start preparing the filling:

1. To do this, fry the flour in a dry frying pan for about 5 minutes. Fry the flour with constant stirring. The flour should not change color after frying, that is, the flour remains white.
2. Add sugar to the cooled flour and mix.
3. Grate the frozen butter on a coarse grater and prepare crumbly crumbs from all the ingredients, just as when preparing the dough by rubbing it with your hands. The filling is ready.

Let's return to the test:

1. It must be divided into 3 equal parts.
2. Lubricate the working surface and hands with vegetable oil.
3. Roll each piece of flour into a layer approximately 3 mm thick.
4. Place about 1/3 of the filling on each layer. Distribute the filling evenly, leaving the edges of the layer free.
5. Next, carefully roll each layer into a tight roll.
6. Now we lightly press each roll from the center to the edges to compact them even more.
7. Add 1 tablespoon of water to the yolk that was left and beat. Grease the rolls with this mixture on all sides.
8. Prick the rolls along the entire length with a fork.
9. Preheat the oven to 180°C.
10. Now cut each roll into equal small pieces and place them on a baking sheet covered with parchment paper.
11. Kyata is baked until golden brown for about 20 minutes.
12. After baking, let it cool slightly, then transfer it to a plate.

Azerbaijani kyata cookies are ready!

Enjoy your meal!

You can also prepare the Azerbaijani national dish according to our recipe -