Dough for chicken pie with milk
Description
The recipe won't take much time. I've been making this milk-based dough for kurnik for a long time. It's a reliable recipe, so I recommend it without hesitation. Pies made from this dough turn out fluffy and delicious. With this amount of dough, you'll get a fairly large pie, enough to feed the whole family. You can use part of the dough for the kurnik and make some buns with a different filling. That's why this recipe is very economical. The milk for the dough must be warm so the starter rises properly. I use dry quick-acting yeast. Here's a detailed recipe for making milk-based dough for kurnik: 1. Dissolve the yeast in warm milk. 2. Add half a pack of margarine, salt, and sugar. 3. Let it stand for 15–20 minutes in a warm place. 4. Add the second half of soft margarine, eggs, and flour. 5. Knead thoroughly and let rise in a warm place. 6. The milk-based kurnik dough is ready! You can now fill and bake the pie.