Cutlets in dough in the oven

I start cooking with meatballs.

I cut white wheat bread into small pieces, put it in a bowl, pour it with cold water and set aside for a couple of minutes.

At this time, cut one large onion into small pieces and pierce with a submersible blender to a puree consistency.

Drain the water from the bread and squeeze the bread a little, add to the onion and punch with a blender until a homogeneous consistency.

We add bread with onions to the minced meat, salt, pepper and mix well, and then the minced meat needs to be beaten off (we take part of the minced meat, lift it up and sharply throw it back into the bowl and thus beat off the minced meat)

From minced meat we form oblong cutlets and roll in cornmeal.

Pour vegetable oil (2-3 mm) into the pan and fry the cutlets on both sides until golden brown, about 2 minutes on each side.

Then cover with a lid and fry on each side for 3-4 minutes.

Put the finished cutlets on a paper towel to remove excess oil.

Let the cutlets cool to room temperature.

While I’m preparing the dough.

I send warm (about 40 g) whey (I have whey left after making cottage cheese), salt, sugar, dry yeast and an egg at room temperature to the bowl of the mixer, mix.

Add 1/3 of the flour from the total amount, mix.

Add some more flour and mix again.

It is important to add flour in parts, because everyone has flour of different quality, so someone will take a little more flour, someone a little less.

Then add the remaining flour and mix, as soon as the dough begins to take in a lump, add vegetable oil and finally knead the dough for at least 5 minutes, it is important to knead the dough well.

For proofing, I put the dough in a multicooker bowl (you need to grease it with vegetable oil) and put yogurt on the program (there is 40 g) for 1 hour.

I take out the risen dough from the bowl, punch it down and divide it into 16-20 parts (depending on the size of the cutlets)

We crush each piece of dough and form balls, cover with cling film and let the dough rest for 5 minutes.

Then we take a ball of dough and stretch it into a rectangle with our hands, put a cutlet on the edge and wrap it, pinch the edge.

Put the blanks on a baking sheet, cover with cling film and let stand for 10 minutes.

Then shake the yolk with 1 tbsp of milk and grease the blanks.

Top with white and black sesame seeds.

We send it to the oven preheated to 180 gr and bake for 35-40 minutes.

The dough turns out soft and fluffy, not only children, but also adults love this appetizer)

Preparing is easy, so be sure to cook!

Bon appetit!