Shashlik Buns

Another delicious experiment! Wrap pieces of minced meat in thin strips of dough and get a stunning “kebab” bun! Aromatic, tasty and beautiful! Cook for health, repeat after me!

Summary

Ingredients

For the dough:

• Flour – 250 g
• Kefir – 150 ml
• Vegetable oil – 40 ml
• Dry yeast – 0.5 teaspoon
• Sugar – 1 tbsp
• Salt – 1 pinch
• Yolk – 1 pc. (to grease the dough)

For filling:

• Minced meat – 200 g
• Bulb onions – 1 pc.
• Utskho-suneli – 0.5 teaspoon
• Ground black pepper – 0.25 teaspoon
• Salt – 1 pinch

Instructions

1. Add yeast and all the sugar to slightly warmed kefir, mix and let stand for 5-7 minutes.
   Then we pour the kefir into the flour, add salt and vegetable oil, knead the soft dough. Do not pour out the vegetable oil, leave 1 tbsp. Butter will come in handy when the dough gathers into a ball.
2. Pour butter over the dough and knead well again. We remove the dough under the film and let it double (I had it for 1 hour).
3. The dough is soft and smells delicious. After rising, lightly knead the dough again and let it stand for 10 minutes.
4. During this time, we will prepare the filling: rub the onion into the minced meat on a coarse grater, add salt, pepper and utskho-suneli; mix everything well.
5. Roll out the dough into a rectangle 3-4 mm thick. Cut strips 2 cm wide along the length.
6. Put the minced meat filling in small pieces on dough strips. Leave a distance of 1 cm between the filling.
7. We pinch the dough between the filling, it turns out a pretty snake.

   

8. Now carefully collect (loosely twist) the snake into a rose.

   

9. Place buns made of yeast dough with minced meat on a prepared baking sheet (oiled and sprinkled with flour). Lubricate the dough with yolk. Let stand while the oven heats up.

   

10. We bake buns in the oven at a temperature of 180 degrees for about 20 minutes. We get very fragrant buns with barbecue flavor! Cook more dough, kebab buns fly off the table!

Bon Appetit!