Kyiv perepichka – sausage in dough recipe Vladimir Yaroslavsky – video / HB

Kyiv perepichka – sausage in dough recipe Vladimir Yaroslavsky – video / HB

Chef Vladimir Yaroslavsky told how to cook the dish, the symbol of the capital.

Food has always served as a kind of ticket to other cities and countries, tastefully conveying the atmosphere and memories. Therefore, if you missed Kyiv, prepare yourself the legendary street food – Kyiv Perepicha. In addition, summer is the ideal time to prepare a dish, because the temperature in the kitchen should not fall below 25 ° C.

Sausage dough recipe

Ingredients (For 10 servings):

  • 350 g warm water
  • 35-40 g sugar
  • 8-10 dry yeast
  • 520-540 gm flour
  • 10 grams of salt
  • vegetable oil for frying
  • 10 sausages

cooking:

In warm water, no higher than 38 ° C, dissolve sugar and yeast. The dry yeast needs to stand for 15-17 minutes to make sure it is active – this is important. Remove the sausages from the refrigerator so they are at room temperature when cooked.

Then add the sifted flour and salt and knead the dough. It should be soft and a little sticky to the hands. Do not make the dough too thin – it sticks to the surface and absorbs a lot of fat during frying. At the same time, a very dense dough will not be lush and lush.

Leave the dough in a warm place for an hour until it is done. Cut the dough into 10 pieces of about 90 grams each. Shape the dough into a rectangle.

Cover the sausage with dough, and put the ends together well, as in dumplings. Set the formed cakes aside again in a warm place until the dough comes out and has increased by about 2-2.5 times.

Heat the oil to 180°C. If you don’t have a thermometer, drop a piece of dough into the oil and see how it fry.

Carefully remove the raw peppers and place them in the oil. Fry for 1 minute on each side until they turn a nice brown color. Place the cooked chives on paper towels to remove excess oil.

enjoy your meal!

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