Egg-filled buns fried in a pan
Description
Egg-filled pan-fried buns are a classic of Russian cuisine. I love these buns for their pleasant, familiar taste that brings back childhood memories. Actually, buns fried in a pan are slightly greasier than those baked in the oven. But hey, sometimes it's okay to treat yourself! These buns are especially delicious served with sour cream and warm milk. My family goes absolutely wild with delight! This recipe yields about 32 buns, so there will be more than enough for everyone. Good luck, and the baking is ready. Serve at the table.
Instructions
- 1
Step 1
Boil the eggs hard.
- 2
Step 2
In a saucepan, heat the milk and butter. The butter should melt, then cool slightly (to about 30 degrees), add the yeast, one tablespoon of sugar, and flour.
- 3
Step 3
After the yeast becomes foamy, gradually add the flour in small portions and knead thoroughly. Be careful not to add too much or too little flour. The dough should become elastic and soft, and stop sticking to your hands.
- 4
Step 4
Then transfer the dough to a bowl, cover with a towel, and leave in a dark, dry, and warm place. The dough should rise within an hour.
- 5
Step 5
Finely chop the onion.
- 6
Step 6
Then finely chop the eggs. Mix everything, add salt, pepper, and butter.
- 7
Step 7
Then divide the ready dough into two parts, roll into a sausage shape, and cut into 16 equal pieces.
- 8
Step 8
Roll out each piece of dough with a rolling pin, place the filling in the center of the flatbread, and seal the edges together like dumplings.
- 9
Step 9
Let the buns rest in a warm place for about 20 minutes, brush with butter, and fry in a pan.
- 10
Step 10
Fry the buns in oil on all sides over fairly high heat.
- 11
Step 11
Then place the buns on a paper towel (to absorb excess oil) and serve.