Dough for kurik: recipes with photo
Surely many have heard of such a dish as a kurik. But few people know what it really is.
Kornik is a big Russian pie with stuffing.There is an opinion that the name of the dish was received for the reason that it was originally prepared with chicken meat. In ancient times, he served as a real decoration of the table. Each mistress kept her secrets of cooking, which were not divulged to outsiders. The recipe of the dish was passed on to the family from generation to generation.
A bit of history
Dough for a kurik can be sandy, flaky or fresh. The main part of the pie is the filling.
Старинное русское блюдо – это настоящий a culinary masterpiece with a long history. Once the kurikas were brought to the king's table for especially important events. For many centuries, he was present at the wedding feasts.
The dish of our ancestors looked like a closedpie, which was prepared from a sweet unleavened dough with an incredibly complex filling. It included porridge, chicken meat, eggs, mushrooms, a delicious milk sauce. At present it is even difficult to imagine such a grandiose dish. Its preparation required a lot of time, because different types of fillings were interweaved with thin pancakes. Bake a cake, of course, in a Russian stove on birch firewood. The dish was served with milk sauce. Pie-kurik - really royal, he just can not not like it.
Of course, the modern curlin is not soGrandiose dish, as it was in the old days. Now the pie is prepared according to simplified recipes. Millet and buckwheat in it is replaced with potatoes with onion or rice. For preparation use a smaller number of layers of filling, and pancakes and do not interbreed at all. Mistresses are increasingly less likely to use sweet pastry, more often on the table appears puff, short, yeast dough for a kurik.
Kornik on kefir
The most simple dough for a kurik on kefir is prepared very easily, but it turns out incredibly soft. Baking does not stale, even if it lays a little in the fridge.
- margarine - 110 g;
- flour - 465 g;
- 1 tsp. salts;
- 2 eggs;
- 2 tsp. Sahara;
- kefir - 235 g.
Margarine before the preparation beginsmelt and let it cool down a little. Whisk egg whites and add to the margarine. After we fall asleep sugar and salt. Without stopping to stir, in parts we enter the sifted flour. We knead a soft dough for a kurik, wrap it in a food film and hide it in the refrigerator. You can use it to make a kurik not earlier than in an hour. It can be stored for up to three days, while the dough does not lose its properties.
Dough for mayonnaise
Quite an interesting test recipe for a kurik onmayonnaise. He will like those who prefer a thin dough. It resembles a shortbread, only more elastic and softer. It is very easy to work with, it does not tear, does not stick to your hands and rolls well.
- vegetable oil - 3 tbsp. l .;
- flour - 380 g;
- 120 g of mayonnaise and water.
In a glass, mix mayonnaise with sour cream untilhomogeneous state. We add vegetable oil and salt. In a thick creamy-mayonnaise mass, add a sifted flour in batches and knead an elastic and soft dough.
A classic option can be called sweetdough for the kurik. It is incredibly plastic and tender, never torn and perfectly holds the shape. From it you can make jewelry for the pie. Yes, once the dish was a real festive cake, which was generously and richly decorated.
- sour cream - 5-6 tbsp. l .;
- flour - 585 g;
- milk - 135 g;
- 3 eggs;
- for 1 tsp. sugar, salt and soda.
Sour cream and milk from the refrigerator, give themwarm to room temperature. We beat eggs with salt and sugar, introduce milk and sour cream. Thoroughly mix everything and begin to gradually add the sifted flour. As a result, our dough should not turn out sticky, but not tight. Perhaps you do not need all the flour. From the dough form the ball and cover it with a natural cloth. After 25 minutes you can bake a cake from it.
Dough on margarine
One of the best options is a shortbread dough for a kurik. As a filling for a dish, take vegetables, mushrooms, meat and cereals.
- margarine - 1 pack;
- flour - 780 g;
- a teaspoon of baking powder;
- sour cream - 235 g.
Margarine must be melt, slightly cool andadd sour cream to it. In advance sift the flour, mixing it with a baking powder. We gradually introduce flour into a mass of margarine and sour cream. Knead the plastic dough and let it cool for an hour. The dough is ready for baking.
No less tasty is the dough for a kurik onmargarine. Puff cakes are always good. Many housewives prefer to buy ready-made dough, and not to waste time preparing it. Although with homemade cakes, nothing compares to taste.
- flour - 400 g;
- margarine - 385 g;
- vinegar - 0.5 tbsp. l .;
- water - 185 g;
- 2 eggs;
The flour must be sifted on the working surface,before proceeding with cooking. Approximately 200 g of flour should be set aside. Dry mass form in the form of a slide. In the center we make a deepening and drive in the eggs, add salt, vinegar and pour in cold water. Hand knead the dough and knead it until it stops sticking to the hands.
The remaining flour is mixed with a soft margarine,roll the dough into a layer, put margarine in the center. Fold the envelope out of the dough and roll it out again. It is better to repeat this procedure up to 4-5 times. Between each approach the dough should be cooled in the refrigerator for 30-40 minutes. Ready mass can be frozen and stored until it is needed. The preparation of a puff pastry is not easy and quick, but the result exceeds any expectations. This kurik is a real miracle.
Ingredients for Cooking
We invite our readers to prepare a classic kurik from a yeast dough. The dish is not at all simple, so we will need time to prepare it.
You can bake a cake on a festive table.For the daily menu, you can use more simplified versions of baking. This ancient recipe is based on the use of several varieties of fillings and pancakes, not counting the yeast test. Kornik with potatoes, mushrooms and chicken meat is a classic dish.
Ingredients for pancakes:
- milk - 480 g;
- sugar 2 tsp;
- a pinch of salt;
- flour - 185 g.
For the test:
- milk - 240 g)
- oil - 65 g;
- yeast - 1 tsp. dry weight;
- butter - 65 g;
- sugar - 1 tbsp. l .;
- 2 pinch of salt;
- flour - 585 g.
- chicken fillet - 385 g;
- boiled rice - 145 g;
- sour cream - 475 g;
- 2 eggs (boiled),
- mushrooms - 480 g;
- 2 onions.
Preparation of the pie begins with a dough for pancakes.Eggs and milk whisk, adding sugar and salt. We introduce flour in batches, stirring constantly so that no lumps form. We prepare thin pancakes from the liquid dough in the usual way. Frying pan periodically lubricate with oil. Six pancakes are enough to make a pie.
Then you can proceed to kneading yeastdough, which is fancy, because it is cooked on yeast and milk. We raise the yeast in warm milk and wait for 10-15 minutes. Meanwhile, beat the sugar mixer with eggs, add ghee and salt, add milk and gradually pour in the flour. We knead the mixture until an elastic and soft dough is obtained. Leave him to insist for an hour, and we ourselves go to the preparation of the filling.
Chicken fillet must be boiled.If you use any other part of the chicken, then after cooking, the meat must be separated from the bones. In the finished mass, add a couple of spoons of sour cream, salt and a little pepper. We cut boiled eggs, mix with boiled rice and add a little sour cream. Stuffing with salt and pepper.
Grind mushrooms and onions, fry them in vegetable oil until the liquid evaporates completely.
Prepare the baking tray by covering itparchment. The dough is divided into two equal parts: one of them is rolled in such a way that the layer was in diameter slightly larger than the pancakes. On it we spread a layer of chicken filling. We put one pancake on top. Then lay out the rice, on top of it - another pancake, and then a layer of mushroom filling, which we cover with another pancake. If you spread the filling with a thin layer, then you can repeat the layers again. The second part of the test is much wider than the first. Cover this layer with a pie and patch the edges. In the center of the baking on top you can make a hole for the exit of steam, so that the product does not burst during cooking. Pie baked at least 40 minutes at a temperature of 180-200 aboutFROM.
Instead of an afterword
Cooking a kurik is quite laborious andLong procces. Not for nothing in the old days this dish was considered royal. Modern housewives can use simplified recipes. Of course, the dish will not be so interesting, but still tasty. If you want to surprise the guests or please the family, then use the old recipe of the dish and prepare a real kurik.