Kurnik dough

Kurnik dough is the key to delicious and traditional Russian pastries along with the filling. There are many dough options: from unleavened to rich, with and without yeast, which is determined by the taste preference of the housewife. Usually two types of dough are used: one for pancakes and layers, the other for covering the chicken. The composition of the ingredients and the characteristics of the batch are indicated in the topic offered to you.

Classic dough for chicken in the oven

The classic dough for kurnik in the oven does not have a strict recipe and is kneaded in two ways: rich yeast dough and shortbread dough with sour cream. In this recipe, we knead the classic dough using a sponge method, using simple and inexpensive ingredients: flour, egg, margarine, warm milk and dry yeast. Kurnik makes this dough fluffy, ruddy and makes traditional pie decorations well.

1. 
   Classic kurnik dough is easy to prepare at home.First prepare the dough for the yeast dough. Heat the milk a little in the microwave, pour it into a bowl for kneading dough and completely dissolve the dry instant yeast in it.
2. 
   Melt the margarine and pour half of it into the yeast mixture. Add the required amount of sugar and salt and mix everything.
3. 
   Place this mixture in a warm place for 20 minutes to activate the yeast.
4. 
   Break one chicken egg into the suitable dough, add the rest of the margarine and mix again.
5. 
   Sift the flour through a sieve 1-2 times. Then add portions to the liquid ingredients and stir them at the same time with a spoon.
6. 
   When the flour has absorbed all the liquid, knead the dough with your hands until it has a smooth, uniform texture. A well-kneaded dough should not stick to your palms. Roll the dough into a log, transfer to the same bowl, cover with a napkin and leave in a warm place for at least 1 hour to rise.
7. 
   After this time, knead the kneaded classic dough and proceed to forming the kurnik with the chosen filling and baking it in the oven. Delicious and successful baking!

Shortbread dough for chicken

Shortbread dough for kurnik with chicken and potatoes as a savory filling is considered by many housewives to be the best. It is mixed with butter or margarine and fermented milk ingredients (sour cream and kefir). This dough has a delicate texture, light creamy taste and is easy to work with. To proof the shortbread dough, place it in the refrigerator for at least half an hour. In this recipe, mix the dough with butter, sour cream and baking powder.

Cooking time: 30 minutes

Cooking time: 10 minutes.

Servings: 1.

Ingredients:

• Flour – 550 gr.
• Sour cream 20% – 200 gr.
• Butter – 170 gr.
• Egg – 1 pc.
• Sugar – 1 tsp.
• Salt – 1 tsp.
• Baking powder – 1 tsp.

Cooking process:

Step 1. Pour wheat flour through a sieve into a bowl for kneading dough. Add to it a teaspoon of the bulk ingredients indicated in the recipe and mix well with a whisk to distribute them evenly in the flour.

Step 2. Soften the butter in advance at room temperature, cut into small cubes and add to the flour mixture. Using your hands, grind the flour and butter until it forms fine crumbs, like wet sand.

Step 3. Make a hole in this sand mass and break one chicken egg into it. Add sour cream, preferably more fatty.

Step 4: Using your hands, knead the dough until it has a smooth, uniform texture. Roll the dough into a ball, wrap in cling film and place in the refrigerator for at least 20 minutes.

Step 5. After this time, divide the dough in half on a floured countertop and roll it into thin flat cakes.

Step 6. From the prepared shortcrust pastry you can assemble kurnik with any favorite filling. The dough is pliable and easy to form this pie beautifully. Delicious and successful baking!

Dough for kurnik with kefir

The kefir-based chicken dough takes little time to knead, has a delicate texture and is perfect for chicken-based fillings. The dough is kneaded, like all shortbread versions made with kefir, egg and butter. This dough can be stored in the refrigerator for several days without losing its properties, which is convenient for the housewife.

Cooking time: 40 minutes.

Cooking time: 10 minutes.

Servings: 1.

Ingredients:

• Flour – 4 tbsp.
• Kefir – 1 tbsp.
• Butter – 150 gr.
• Egg – 2 pcs.
• Sugar – 3 tsp.
• Salt – 2 tsp.

Cooking process:

Step 1.Break two chicken eggs into a bowl for kneading dough and beat them into a fluffy mass using a whisk.

Step 2. Add salt and sugar to the beaten egg and stir until completely dissolved.

Step 3. Melt the butter in the microwave, cool so that it is not hot, pour into the egg mixture and stir again.

Step 4. Then pour a glass of kefir at room temperature and stir again.

Step 5. Sift the flour through a sieve, pour portions into the liquid base and at the same time mix everything with a whisk.

Step 6. Knead the dough with a whisk or spoon until the flour takes up all the liquid.

Step 7. Then transfer the dough to a floured board or countertop and finish kneading with your hands. The dough should be soft, smooth and not stick to your palms.

Step 8. Roll the kefir dough into a ball, put it in a bag and place it in the refrigerator for at least half an hour.

Step 9. After this time, you can form kurnik with the chosen filling from the prepared kefir dough. Delicious and successful baking!

Sour cream dough for chicken

Sour cream dough for kurnik, as a version of shortbread dough, is flexible, easy to work with, has a good taste and a delicate crumbly texture. In this recipe, we knead the dough using a kitchen gadget, which is easier and faster. This dough can be frozen.

Cooking time: 35 minutes.

Cooking time: 5 minutes.

Servings: 1.

Ingredients:

• Flour – 250 gr.
• Sour cream 20% – 75 gr.
• Butter – 150 gr.
• Salt – 1 pinch.
• Baking powder – 1 tsp.

Cooking process:

Step 1. Measure the ingredients according to the proportions of the recipe, which is important for getting a good dough. Take the butter and sour cream cold.

Step 2.Cut the butter into small pieces and place in the bowl of a food processor fitted with the blade attachment.

Step 3. Add the required amount of sour cream to the butter.

Step 4. Sift the flour through a sieve, mix with baking powder and pour into the combine bowl.

Step 5. Knead the dough at medium speed until the dough is smooth and elastic. The dough should not stick to your palms.

Step 6. Wrap the kneaded dough in a bag and put it in the refrigerator for half an hour. After this time, the sour cream dough can be rolled out and formed into a kurnik. Delicious and successful baking!

Dough for chicken with margarine

The dough for kurnik on margarine is called chopped according to the kneading method, and layered according to its texture. Cold margarine for it is carefully ground into fine crumbs by hand or using kitchen gadgets and mixed with ice water. When baked, the margarine fat melts, creating a finely layered texture, and by shortening the gluten strands, it makes the dough very tender. After kneading, the dough must be cooled.

Cooking time: 40 minutes.

Cooking time: 10 minutes.

Servings: 1.

Ingredients:

• Flour – 500 gr.
• Margarine – 250 gr.
• Ice water – 170 ml.
• Salt – 1 tsp.

Cooking process:

Step 1. Sift wheat flour through a sieve and pour into a bowl for kneading dough. Grate cold margarine evenly into the flour and on a coarse grater. Add salt.

Step 2. Quickly and thoroughly grind the flour and margarine into very fine crumbs.

Step 3. Then pour ice water over the dough, transfer it to a floured countertop and knead with your hands until it has a smooth, uniform texture.

Step 4. Divide the kneaded dough into two parts of ¾ and ¼. On a sheet of paper, roll them into two thin flat cakes and place them in the refrigerator for half an hour so that the margarine stabilizes.

Step 5. After this time, form a kurnik with the selected filling from the margarine dough. The edges of this dough are well sealed and the kurnik retains its shape when baked. Delicious and successful baking!

Dough for chicken with mayonnaise

For lovers of homemade chicken, there is a good option for kneading dough with mayonnaise. Knead the dough without yeast and only with mayonnaise, flour, water and vegetable oil. This dough turns out to be moderately tender, elastic, easily rolled out into a thin layer and does not tear.

Cooking time: 40 minutes.

Cooking time: 10 minutes.

Servings: 1.

Ingredients:

• Flour – 350 gr.
• Mayonnaise – 120 gr.
• Water – 100 ml.
• Vegetable oil – 30 ml.
• Salt – 1 tsp.

Cooking process:

Step 1. Boil clean water, cool to room temperature, pour into a bowl for kneading dough and dissolve a teaspoon of salt in it.

Step 2. Add the required amount of mayonnaise to the water.

Step 3. Using a whisk, mix these ingredients until smooth, pour in the vegetable oil and mix again.

Step 4. Sift the flour through a sieve and pour it into the mayonnaise base in portions, while mixing everything with a whisk.

Step 5. Then transfer the dough to a floured board and finish kneading with your hands. The dough should be soft, elastic and not stick to your palms.

Step 6. Wrap the kneaded dough in cling film and place in the refrigerator for 30 minutes.

Step 7. After the specified time, the dough for kurnik with mayonnaise can be rolled out and a pie with the chosen filling can be formed. Delicious and successful baking!

Yeast dough for chicken

Yeast dough for kurnik is kneaded using a straight method and baking is added to it: butter and eggs.Kurnik made with this dough can be stored in the refrigerator and then heated in the microwave without losing its taste. In this recipe we mix the dough with dry yeast and it needs time to rise.

Cooking time: 2 hours.

Cooking time: 30 minutes.

Servings: 1.

Ingredients:

• Flour – 600 gr.
• Water – 275 ml.
• Dry yeast – 1 tsp. with a slide.
• Butter – 100 gr.
• Vegetable oil – 2 tbsp.
• Egg – 1 pc.
• Sugar – ¼ tsp.
• Salt – ½ tsp.
• Cumin/coriander – 1 tsp.

Cooking process:

Step 1: The ingredients for the dough require the correct proportions, so they should be measured on a kitchen scale.

Step 2. Heat the water to approximately 38°C. Fill a glass halfway with it and dissolve a teaspoon of dry yeast with added sugar. Leave the mixture for 10-15 minutes for the yeast to activate. Then add all the water to the mixture and mix.

Step 3. Put butter, softened at room temperature, into a bowl for kneading dough, pour in vegetable oil, break one chicken egg, add salt and cumin and mix these ingredients well.

Step 4. Pour the activated yeast solution into this mixture and add sifted flour in portions. Knead the dough first with a spoon, and then knead well for 10 minutes with your hands. Roll the kneaded dough into a ball, sprinkle with flour, cover with a napkin and place in any warm place for 1-1.5 hours. It is important that the dough rises and increases in volume by 1.5-2 times.

Step 5. Knead the risen yeast dough for kurnik and you can begin to form the pie with the chosen filling. This dough needs 15 minutes to proof before baking. Delicious and successful baking!

Sweet crumbly dough for kurnik

The rich crumbly dough for kurnik is kneaded simply and quickly, but it has its own secret: to make it crumbly, use high-quality butter. In this recipe, mix the dough with sour cream, egg and soda. This dough goes well with the filling for kurnik, has a good taste and is easy to work with.

Cooking time: 45 minutes.

Cooking time: 15 minutes.

Servings: 1.

Ingredients:

• Flour – 400 gr.
• Butter 82.5% – 150 gr.
• Sour cream – 100 gr.
• Egg – 1 pc.
• Salt - to taste.
• Soda – 1 tsp.

Cooking process:

Step 1. Melt the butter in the microwave or over low heat and cool so that it is not hot.

Step 2. Break one chicken egg into the butter, add baking soda and salt, add sour cream and mix with a spoon or whisk into a homogeneous mass.

Step 3. Sift the flour through a sieve 1-2 times and add to the liquid ingredients. Use a spoon to knead the dough until the flour absorbs all the liquid, and then knead the dough well with your hands until it has a smooth, uniform texture.

Step 4. Cover the kneaded crumbly dough with a napkin, place it in the refrigerator for 30 minutes and after this time you can begin to form the kurnik. Delicious and successful baking!

Butter dough for chicken

The butter dough goes well with the unsweetened kurnik filling, it turns out crumbly, tender and always successful. In this recipe, we knead the dough using kitchen gadgets and the set of ingredients for the dough is simple: flour with butter, egg, salt and a little water.

Cooking time: 50 minutes.

Cooking time: 10 minutes.

Servings: 1.

Ingredients:

• Flour – 500 gr.
• Butter 82.5% – 300 gr.
• Egg – 2 pcs.
• Salt – 2 pinches.
• Water – 2 tsp.

Cooking process:

Step 1.Pour the required amount of wheat flour into the bowl of a planetary mixer. It is better to sift it through a sieve.

Step 2. Cut the butter into small cubes and leave at room temperature to soften a little.

Step 3. Add two pinches of salt to the flour.

Step 4. Then transfer the pieces of softened butter into the bowl.

Step 5. Using a special attachment and at medium speed, mix flour and butter until fine crumbs form.

Step 6. Pour two teaspoons of cold water into this mixture and break the eggs.

Step 7. Mix these ingredients with a mixer for 1-2 minutes, transfer the dough to a floured countertop and finish kneading with your hands.

Step 8. Roll the kneaded dough with butter for chicken into a flat cake, wrap in cling film and place in the refrigerator or freezer for 30 minutes. After this time, the dough can be rolled out and formed into a kurnik. Delicious and successful baking!

Homemade dough for kurnik with milk

Homemade dough for kurnik with milk is most often mixed with yeast, but it requires time and skill. In this recipe, you are asked to knead the dough in milk using the shortbread version, with the addition of margarine and baking powder with yolks. Knead the dough by hand using a whisk. Soften the margarine at room temperature in advance.

Cooking time: 45 minutes.

Cooking time: 15 minutes.

Servings: 1.

Ingredients:

• Flour – 450 gr.
• Milk – 150 ml.
• Margarine – 200 gr.
• Yolks – 2 pcs.
• Sugar – 1 tbsp.
• Salt – 1 tsp.
• Baking powder – 10 gr.

Cooking process:

Step 1. Carefully separate the yolks from the whites and transfer to a bowl for kneading the dough. Add one tablespoon of sugar and one teaspoon of salt to the yolks.

Step 2. Mix these ingredients with a whisk and add soft margarine.

Step 3. Thoroughly whisk the yolk mass with margarine.

Step 4. Then pour heated milk into the resulting mass and mix everything again.

Step 5. Pour wheat flour and baking powder into this mixture through a sieve.

Step 6. Start kneading the dough using a whisk.

Step 7. Then transfer it to a floured work board and finish kneading with your hands. Properly kneaded dough should be soft, smooth and not stick to your palms.

Step 8. Roll the dough into a ball, put it in a bag and place it in the refrigerator for at least half an hour.

Step 9. After this time, you can form a pie with the chosen filling from the homemade dough for kurnik with milk. Delicious and successful baking!