Fried sourdough pies with jam

Bread 819 Last Update: Jul 17, 2021 Created: Jul 16, 2021 0 0 0
Fried sourdough pies with jam
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
Print

Let's make some fried pies? Only we will make the dough not with industrial yeast, but with wheat sourdough! These pies are especially good hot: the dough turns out to be very tasty, with a crispy crust and tender crumb. With a glass of milk or a cup of tea, it is simply an excellent treat.

The recipe for these sweet fried pies does not include the active wheat sourdough itself, but those leftovers that remain after the next feeding. Mostly the hostesses just throw them away, but I suggest collecting them in a separate jar and just keeping them under a closed lid in the refrigerator. When a sufficient amount of such a wheat sourdough is collected, you can use it, moreover, directly in the cold form.

Ingredients

Directions

  1. To make sweet fried pies, we need cold wheat sourdough, premium wheat flour, chicken eggs (1 large or 2 small ones, like mine), salt, sugar, baking soda and refined vegetable oil (for frying). Any jam or jam is suitable as a filling - the main thing is that it is thick. I used zucchini and orange jam.
  2. Pour cold wheat leaven directly from the refrigerator into a suitable bowl, add salt, sugar and soda diluted in water. We also break 1 large or a couple of small chicken eggs there.
  3. Mix everything thoroughly and sift wheat flour in portions. You may need more or less flour than the recipe says!
  4. We mix all the products, adding wheat flour if necessary.
  5. Knead the dough until it stops moving away from your hands. But this should not happen due to the addition of flour, but the kneading time, during which gluten develops. The result should be a soft and tender dough that sticks off your hands.
  6. When the dough is prepared, divide it into pieces of approximately the same size. From so many ingredients, I got 15 pieces. With such a delicate dough, you need to work not with flour, but with vegetable oil - just grease your hands with it when you divide the dough and roll it into koloboks. Grease a plate or dish with butter so that the dough does not stick.
  7. Now fill the dough with the filling. Knead the bun into a cake and put a tablespoon of jam or jam in the center.
  8. Gently pinch the dough with your fingers so that the entire filling is completely hidden. Better to mold the blanks just before frying them.
  9. Warm up in advance in a narrow (so the oil consumption will be less and the dough will brown on all sides), refined vegetable oil, and when it warms up well, we lay the blanks. It is very important to heat it properly so that the dough does not absorb much of it. You can check the degree of heating as follows: dip a small piece of dough into the butter and if it immediately begins to bubble up and fry, the butter is ready. We put the blanks open in hot oil - how much you can fit into the dishes. True, do not put a lot at once - let the pies float freely in the oil. Fry over medium heat until golden brown underneath. If the heat is high, the dough will cook quickly and may remain partially soggy inside. On low heat, the dough will absorb a lot of oil, so find a middle ground.
  10. After that, turn the pies over and cook on the second side, until the crust becomes appetizing and ruddy.
  11. Put the finished pies on a dish and fry the next portions. If you wish, you can cover the plate with paper towels or napkins to absorb the excess oil.
  12. These fried patties with a sweet filling are especially good while still hot. The dough is very tasty, with a crispy crust and tender crumb. Try it too, friends!

Fried sourdough pies with jam



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Let's make some fried pies? Only we will make the dough not with industrial yeast, but with wheat sourdough! These pies are especially good hot: the dough turns out to be very tasty, with a crispy crust and tender crumb. With a glass of milk or a cup of tea, it is simply an excellent treat.

The recipe for these sweet fried pies does not include the active wheat sourdough itself, but those leftovers that remain after the next feeding. Mostly the hostesses just throw them away, but I suggest collecting them in a separate jar and just keeping them under a closed lid in the refrigerator. When a sufficient amount of such a wheat sourdough is collected, you can use it, moreover, directly in the cold form.

Ingredients

Directions

  1. To make sweet fried pies, we need cold wheat sourdough, premium wheat flour, chicken eggs (1 large or 2 small ones, like mine), salt, sugar, baking soda and refined vegetable oil (for frying). Any jam or jam is suitable as a filling - the main thing is that it is thick. I used zucchini and orange jam.
  2. Pour cold wheat leaven directly from the refrigerator into a suitable bowl, add salt, sugar and soda diluted in water. We also break 1 large or a couple of small chicken eggs there.
  3. Mix everything thoroughly and sift wheat flour in portions. You may need more or less flour than the recipe says!
  4. We mix all the products, adding wheat flour if necessary.
  5. Knead the dough until it stops moving away from your hands. But this should not happen due to the addition of flour, but the kneading time, during which gluten develops. The result should be a soft and tender dough that sticks off your hands.
  6. When the dough is prepared, divide it into pieces of approximately the same size. From so many ingredients, I got 15 pieces. With such a delicate dough, you need to work not with flour, but with vegetable oil - just grease your hands with it when you divide the dough and roll it into koloboks. Grease a plate or dish with butter so that the dough does not stick.
  7. Now fill the dough with the filling. Knead the bun into a cake and put a tablespoon of jam or jam in the center.
  8. Gently pinch the dough with your fingers so that the entire filling is completely hidden. Better to mold the blanks just before frying them.
  9. Warm up in advance in a narrow (so the oil consumption will be less and the dough will brown on all sides), refined vegetable oil, and when it warms up well, we lay the blanks. It is very important to heat it properly so that the dough does not absorb much of it. You can check the degree of heating as follows: dip a small piece of dough into the butter and if it immediately begins to bubble up and fry, the butter is ready. We put the blanks open in hot oil - how much you can fit into the dishes. True, do not put a lot at once - let the pies float freely in the oil. Fry over medium heat until golden brown underneath. If the heat is high, the dough will cook quickly and may remain partially soggy inside. On low heat, the dough will absorb a lot of oil, so find a middle ground.
  10. After that, turn the pies over and cook on the second side, until the crust becomes appetizing and ruddy.
  11. Put the finished pies on a dish and fry the next portions. If you wish, you can cover the plate with paper towels or napkins to absorb the excess oil.
  12. These fried patties with a sweet filling are especially good while still hot. The dough is very tasty, with a crispy crust and tender crumb. Try it too, friends!

Add Your Comment

You may also like

Newsletter

Sign up to receive email updates on new recipes.