Stolle cakes: recipe

Pies, muffins, kulebyaki, kurniki, fish ... What kind of products from the dough did not come up with a talented Slavic people! And every nationality has its own special culinary secrets. However, many masterpieces of the art of cooking have long crossed the state borders of various countries and became the property of many different peoples.

Title History

For example, the famous crocheted pies. The recipe for their preparation was transmitted for several generations in one of the families of Russian Germans. In the early 2000s, cafe-snack bars, restaurants, pies and other "catering" items began to open under this name. A specialty in them was a variety of products from yeast dough. Especially popular use (and continue to use!) Pies Stolle, the recipe of which has several nuances and subtleties. Over time, the restaurateur's name, thanks to delicious pastries, became a brand. And now it is a kind of synonym for the dough products. However, the word has one more source of origin. Not only Stolle cakes, the recipe for a national German dish - the Christmas cake - also includes this name.

Test secrets

But we are interested in everything that is connected with pies. More precisely, the way in which the dough is prepared for them. Firstly, it is yeast, secondly, it is unpaired, and thirdly, it is good. And of course, very tasty! What do you mean, "without blame"? To make pie shtole, the recipe recommends kneading the dough at once, for one reception, and then only "podbivat."

• The first padding should be done 2 hours after kneading. Dough for this time will rise well. But carbon dioxide, which has accumulated in it, does not allow yeast to continue to "work". To release it, the dough should be kneaded, pinched, lowered. And leave farther to fermentation lasted another 40 minutes. Then the dough again mops.
• After the hitching, the cutting takes place. The signature recipe for the pie test is recommended by Stolle: do a flat surface with flour, put a lump on it, flatten it flat to make it flat. Grasp now the edges, connect them and flip the entire mass so that the smooth surface is at the top, and the connected surface is at the bottom.
• The last stage is rolling and proofing. The dough should be divided into parts of approximately equal size, rolled into bundles and cut into equal pieces. Roll them into balls in a circular motion. Cover with a towel, let it stand for 15 minutes and can bake. The dough is well-spaced to the touch, lush, soft, and bad - tight, dense.

The recipe for "Original"

Let's bake a special cake with a gallop, with cabbage, the recipe of which also includes vegetable ingredients. For him you will need: half a small fork, 100 g of butter, 50 - yeast, half a kilogram of flour, 100 g of sugar, egg yolk, a little milk. Prepare the dough as follows: cabbage finely chop, put in a pot, add, pour a little milk (fresh) and stew until it softens. Pour in the oil and continue the process until the cabbage gets a golden-yellow color (then it is ready). Put the vegetable mass in a bowl, pour in the flour, sugar, put the yeast and yolk. Knead well. Then cover and let the dough rise in the heat. Then pound it and let it go again. When it rises for the second time, you can punch, make balls, wait for the dough to distance and mold the pies.

Filling

In products "from Stolle" it is also unusual. One of the most famous (and delicious!) Recipes for pirozhki with cabbage is this: cabbage (the value depends on the amount of dough) finely chopped and fried in oil until ready. Chop a lot of onions, fry until light golden color. Then boil hard-boiled 4-5 eggs, chop them and, together with onions, put them in cabbage. Add to taste salt, hot ground pepper, a little sugar, spices, mix. Fill the filling with dough stuffing, fill it, grease the patties with beaten yolk and bake until cooked.