Lump On Inside Of Vagana

RAW RUSSIAN STUFFED BUNS (Pirozhki)

These buns are typical of Russia, say that there is no feast is celebrated on the missing, and can be weddings, birthdays or Christmas. There also
those usually sold in street stalls and can be salty and sweet.
say that Russian cuisine is known a thousand forms of fillings for these rolls, but the way the dough ingredients and preparation is always the same.

to me this bread reminded me muffins midnight. I did not expect to come out so good, rich and tender, you can have them several days saved, not lost, any of its properties, after several days are still as rich and tender (although I could prove that just because in my house have flown) I pulled a few when I was doing and I put two pieces of black chocolate on each cookie and bake well, and were real good like a bollicao.
not fail to try.

INGREDIENTS: MASS

:

250 ml.
milk 50 gr. butter at room temp.
environment 1 beaten egg
400 gr. force
flour 1 tsp.
sugar 1 tsp.
salt 20 g fresh yeast
(Another painting egg rolls)

FILLING:

Media finely chopped cabbage (400 g)
50 g of
olive oil 2 cloves garlic

110g bacon 2 eggs cooked
grated 1 / 2 c.
salt a pinch of pepper
1 / 2 paprika

PREPARATION:

Filling:

We put in a glass-half of the amount of cabbage and chop 3
vel.4 seconds. Reserve and do the same with the other half and reserve
. We

in the cup 2 cloves of garlic and crush 3 sec. a vel. 5

add oil and bacon and program temp varoma 7 minutes, vel. 1

incorporate the cabbage, salt, pepper and paprika and mix
and program all 10 minutes, temp. varoma, speed
spoon. Once reserve and let cool.

Boil two eggs and let cool.

Mass: We

liquids in the bowl along with butter programmed 1 `30, 37 º vel. 4

Add the yeast and mix 5 seconds. vel. 4

then incorporate the flour, sugar and salt programs 1 `30 closed cup, vel. spike.