Cutlets in dough in the oven

Step-by-step cooking

1. Step 1:

   

   Dough preparation products. Sift the flour.

2. Step 2:

   

   Take a deep bowl, pour dry yeast, salt, sugar into it, pour out the slightly warmed milk, mix.

3. Step 3:

   

   First pour out 2 cups of flour, mix.

4. Step 4:

   

   Then add the rest of the flour, mix again. Knead the soft dough.

5. Step 5:

   

   At the very end, pour vegetable oil on the dough. Then the dough will be very easy to knead - it will no longer stick to your hands.

6. Step 6:

   

   Knead until all the butter is absorbed into the dough. Cover the bowl with the dough with a towel and put it in a warm place for 2 hours to approach. While the dough is coming up, let's start cooking cutlets.

7. Step 7:

   

   Products for cutlets. My minced meat is pork and beef, I made it myself. Onions and garlic are peeled and washed.

8. Step 8:

   

   Cut onion into small cubes, garlic very finely, pour spices into minced meat, salt, pepper. The bread crumb is soaked in water (not in milk). Finely crumble the soaked bread with your hand, add it together with water (so the minced meat will be more juicy) in a bowl with minced meat. Minced meat is well beaten off so that all the air bubbles come out. We form cutlets, slightly elongated, so that it would be more convenient to wrap them in dough later.

10. Step 9:

    

    Heat the frying pan, heat the vegetable oil well, fry the cutlets on both sides until ruddy.

11. Step 10:

    

    We spread the ready-made cutlets on a dish to cool down.

12. Step 11:

    

    Back to the test. That's how it fits! Its volume increases 2-3 times. You can immediately start cooking cutlets in the dough. And you can put the dough in a bag, put it in the refrigerator overnight. There, the fermentation processes will slow down, but the dough will still rise a little. You need to get it out of the refrigerator in the morning, keep it at room temperature. It will heat up gradually and rise perfectly. In the refrigerator, such dough can be stored for no more than 2 days.

13. Step 12:

    

    We pinch off small pieces from the dough, roll them into a sausage and press this sausage with the palm of our hand so that a strip of dough turns out, as in the photo. We wrap each cutlet with this strip of dough in a spiral.

14. Step 13:

    

    This is how the blanks look before baking in the oven.

15. Step 14:

    

    Spread the cutlets in the dough on a baking sheet covered with baking paper, cover with a towel and leave for 15 minutes so that the dough rises a little. Shake the yolk with a teaspoon of water and lubricate the dough. Bake in a preheated oven at 180 degrees for about 30 minutes until golden brown.

16. Step 15:

    

    It turns out very tasty! Bon appetit!