Fish-filled rye buns from yeast dough
Description
Perfectly pairs with tea and coffee. 1. First, prepare the dough. In a small bowl, combine sugar with yeast, pour in some warm milk. Mix and let sit for 5–10 minutes. 2. Add melted butter, the remaining milk, egg, a pinch of salt to the starter, gradually sift in the flour and knead the dough—do not make it too stiff. Cover with a clean towel and let rise in a warm place for 45–55 minutes. Then gently punch down the dough and let it rise again. 3. As for the filling used in the recipe for yeast-based fish-filled rastegai, there's room for creativity. In this case, it will be a mixture of two types of fish—lean white fish and red fish. 4. The filling can be enhanced with onions sautéed in butter and lemon juice. Place the fish, cut into small cubes, into a deep bowl, add the onions, season with salt and pepper to taste, and drizzle with lemon juice. Mix thoroughly. 5. Once the dough has risen well, divide it into small balls. Roll each out on a floured surface and place the filling in the center. 6. Pinch the edges together, leaving a small hole in the center, so that the homemade fish rastegai made from yeast dough have an open top. 7. Lightly beat the egg yolk with a fork and brush it over the buns for a golden crust. 8. Place them on a baking sheet and put into a preheated oven. 9. Another very important point,