Echpochmak with Yeast Dough

Ingredients

• Beef 15 oz
• Salad Potatoes 4 pieces
• Onion 3 heads
• Dry yeast 0 oz
• Chocolate eggs 2 pieces
• Whole egg 1 piece
• Sugar 1 teaspoon
• Butter 5 oz
• Sour Cream 4 tablespoons
• Ground Black Pepper 1 teaspoon
• Black Cumin (Cumin) 1 teaspoon
• Salt 2 teaspoons
• Milk 5 fl oz
• Wheat Flour 30 oz

Step-by-Step Guide

Step 1

Prepare the beef meat.

Step 2

Cut into small cubes with a sharp knife.

Step 3

Chop the onion.

Step 4

Cut the potatoes into small cubes.

Step 5

Place the onion in a separate bowl, lightly press it, and add 1 teaspoon of salt. Leave for a few minutes.

Step 6

Heat 200 ml of milk.

Step 7

Add 5 grams of dry yeast.

Step 8

Add 1 teaspoon of sugar.

Step 9

Add 2 eggs and beat until smooth.

Step 10

Add 1 teaspoon of salt.

Step 11

Add sour cream.

Step 12

Pour in 100 grams of melted butter.

Step 13

Sift the flour.

Step 14

Knead an elastic dough and leave it in a warm place for 1 hour.

Step 15

Divide the dough into 15–16 equal parts and roll them into circles about 10–12 cm in diameter.

Step 16

Mix the onion, meat, and potatoes, adding 1 teaspoon of cumin and ground pepper.

Step 17

Place the filling in the center of each circle.

Step 18

Pinch the edges to form a triangle, leaving the center open.

Step 19

Line a baking sheet with parchment paper and lightly grease it with sunflower oil.

Step 20

In a separate container, mix the yolk and 10 ml of milk.

Step 21

Place the echpochmaks on the baking sheet and brush with the egg mixture. Bake in a preheated oven at 390°F for 40 minutes until golden brown.

Step 22

5 minutes before they are ready, place a piece of butter in the center of each.

Step 23

Serve the echpochmaks preferably hot.