Fish-filled rye buns
Description
Perfectly pairs with tea and coffee. When it comes to traditional Russian pastries, the first thing that comes to mind is aromatic, juicy, and incredibly delicious rastegai made from tender dough. The fillings for this dish can vary greatly, but since you can't make them all at once, I suggest starting with my favorite recipe—rastegai with fish. Traditionally, rastegai are served with fish soup (ukha), but personally, I enjoy them just as much on their own. Making fish rastegai at home isn't very difficult, but since we're using yeast dough, you will need to spend a couple of hours preparing them. Other than that, everything is simple, so let's get started. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Let's prepare the dough. Heat the milk and dissolve the yeast in it. Add a spoonful of sugar and flour to this mixture, stir again, and let it sit for 25–30 minutes. After that, add butter, egg, salt, and flour to the starter. Knead a smooth and elastic dough, then place it in a warm spot for 2 hours. Then knead it again and set it aside in a warm place for another hour, after which knead it a second time.
- 2
Step 2
While the dough is rising, we have enough time to prepare the filling. So, clean the fish from entrails, scales, head, fins, and bones, and rinse thoroughly.
- 3
Step 3
Fry the fish in butter until golden brown, about 3 minutes on each side.
- 4
Step 4
Peel the onion and chop finely, then sauté until translucent.
- 5
Step 5
We set aside a few pieces of fish, chop the rest, and mix it with onions, cream, salt, and pepper—our filling is ready.
- 6
Step 6
Divide the risen dough into small pieces and shape them into balls.
- 7
Step 7
Roll each ball into a thin pancake.
- 8
Step 8
Place a small amount of the prepared filling in the center.
- 9
Step 9
And for the filling, a piece of the reserved fried fish.
- 10
Step 10
Join the edges of the dough so that a small hole remains at the top.
- 11
Step 11
Now it is necessary to grease the baking sheet with oil, place the rastegai on it, and let them rest for 10–15 minutes. Then brush the surface of the rastegai with beaten egg and place a small piece of butter into the opening.
- 12
Step 12
Bake the rastegai in a preheated oven at 200 degrees for 25-35 minutes.
- 13
Step 13
Remove the rastegi from the oven, brush them again with butter, and pour one tablespoon of vegetable broth into each. Place a piece of cod liver into the opening. Cover the rastegi with parchment paper and let them rest for 5–7 minutes.
- 14
Step 14
The rastegai are ready, everyone enjoy your meal!