Dough for kurnik on margarine
Description
The recipe won't take much time. The dough for kurnik made with margarine turns out unsweetened and crumbly. It becomes very tender and simply melts in your mouth once the pie is ready. To ensure everything turns out perfectly, follow all my recommendations for preparing kurnik dough with margarine. Let's begin: 1. Sift the flour through a fine sieve. 2. Mix the flour with baking powder. 3. Separate the yolks from the whites of two eggs. Use only the yolks. 4. Rub the yolks together with sugar, salt, baking soda, and softened margarine. 5. Once the mixture turns yellow and becomes smooth, pour in full-fat milk and mix thoroughly. 6. Gradually add the flour with baking powder to the mixture, stirring continuously. 7. Knead a fairly firm dough. It should easily come away from your hands and become elastic. 8. Place the dough in the refrigerator for 20 minutes. After that, it's ready to be shaped into a kurnik. Serve warm or chilled. Perfect with tea.