Shashlik Buns
by Editorial Staff
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!
Ingredients
For the dough:
- Flour – 250 g
- Kefir – 150 ml
- Vegetable oil – 40 ml
- Dry yeast – 1/2 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 – 1/2 teaspoon
- Ground black pepper – 1/4 teaspoon
- Salt – 1 pinch
Directions
- 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. - 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).
- The dough is soft and smells delicious. After rising, lightly knead the dough again and let it stand for 10 minutes.
- 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.
- Roll out the dough into a rectangle 3-4 mm thick. Cut strips 2 cm wide along the length.
- Put the minced meat filling in small pieces on dough strips. Leave a distance of 1 cm between the filling.
- We pinch the dough between the filling, it turns out a pretty snake.
- Now carefully collect (loosely twist) the snake into a rose.
- 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.
- 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!
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