Legendary Kyiv street food.

Hello dear friends Today I'm making a true legend of Kyiv street food — the Kyiv pirozhok This sausage is wrapped in the lower layer of puff pastry and fried to a golden crisp Very simple but incredibly delicious All the ingredients you'll need for the test are right here As always you'll find the recipe below the video in the description And also sausages Get tasty high-quality ones that won’t split under high heat The dough is very light and easy to make using a no-yeast starter method I pour 330 grams of warm water temperature approximately 30 degrees into a bowl Adding 15 grams of compressed hernia one tablespoon a heaping tablespoon of sugar which is 25 grams and stir well until it's completely dissolved I pour in 500 grams of regular flour with a protein content of 10.3% For this test don't use anything stronger or it will become rubbery Mix 6 grams of salt into the flour and knead the dough Immediately use a spatula until all ingredients are thoroughly combined The flour will all become moistened and the dough will come together into a ball And then you can use your hand too The dough becomes soft The flour is fully incorporated with no dry crumbs left behind not even on the bottom I drizzle with odorless vegetable oil Here it's 15 grams but I don't pour it all out—I leave a little bit to mix on the counter You don't need to add oil to this dough but it makes it easier to knead and less likely to stick to your hands I transfer it to the counter and keep kneading Lubricate the mat and your hands as needed It's better to knead the dough on oil rather than on flour Flour will tighten the dough making it denser and ultimately resulting in a heavier texture Not so lavish Mix it however feels comfortable to you I often demonstrate and explain how to knead the dough so your hands don’t get tired You can mix it in various ways as long as it turns out smooth and remains extremely soft The mat is no longer greasy now and the dough sticks to both the mat and your hands Look at how sticky it is That's exactly how it should be Don't add more flour or the pastries will turn out too airy and puffy Gradually work in the oil until the dough is thoroughly and evenly incorporated I'm rolling into the ball it's so smooth like this I grease the bowl with oil and the top of the dough as well Cover and let sit for half an hour The time has passed it was ready on the table but in the kitchen it's still warm If you're feeling cold move it to a warmer spot The dough is very soft and tender I'm doing a quick check—take a look how it bubbles I roll back into the ball cover it and leave it again for the same duration But after the rest the dough rises even faster It has risen even higher I brush the mat with oil roll it up tightly and slice it into pieces o 10 pieces weighing 87–88 grams each Now I round off all these pieces press them straight down onto the table squeeze out large air bubbles and the I pull the edges toward the center pressing them down as well I turn it smooth side up and roll it into balls Can you hear the dough squeaking under your hands protesting It fits smoothly both from above and below I brush it with vegetable oil so the film won’t stick Cover and let sit for about 10 minutes and in the meantime turn on the heat so the oil can warm up The dough has risen I'm greasing the mat with oil I'll start making it right away Six pieces then I'll start frying them while finishing the rest simultaneously Pressing the dough into a round patty with my fingers no rolling pin is needed—this will make the dough more bubbly Flip it smooth side down and don't make these pancakes too big—about the length of a sausage Mat where I'll place the prepared pyrechki I thoroughly coat it with oil generously so they don't stick They won’t stick properly so you’ll end up rubbing them off the mat and besides they’ll turn out ugly lopsided and messy Their grandeur will vanish I gently flatten the dough again shaping it from round into oval Slightly longer than a sausage pinched at the center then the ends I go over this seam several times to make sure it doesn't come undone pressing it firmly each time so that the sausage stays centered and doesn't shift to one side or the other I lay it down on the seam and do the same for the next one Before grilling let them rest on the counter for a bit Let them sit for about 10 minutes but the oil should already be hot by then I'm pressing the seam not just in the middle but also at these little tips here The dough is incredibly soft and retains its fluffiness still bubbles beautifully and is a pleasure to work with You've glued the seam nicely again—press it down don't worry The oil has heated up I'm checking the temperature—it should be 175 to 180 degrees so the dough doesn't absorb the fat And on top a lovely golden crispy crust formed If you don't have a thermometer take a wooden skewer Lower it to the bottom and if active bubbles rise up the stick the oil is already hot enough I start frying the ones I made first carefully lowering them in with the seams facing down and holding onto the ends o avoid burning your hands For the first 30 to 40 seconds don't touch or flip it—let it sit Sear lightly one side then flip Sear each side twice I was heating the oil over medium heat but now I'm reducing it o prevent it from burning and only maintain its temperature otherwise both the oil and the dough will burn They cook easily and don't flip over on their own so you don't need to hold them with forks—just turn them once While I'm frying these the others are already done and they're also ready to go Transfer them onto a plate lined with paper towel to remove excess moisture I place the extra fat in a single row while they' re still hot so they don't press against each other Before frying the last ones I want to show you the oil temperature —it's neither cooling down nor burning and it's not overheating I lay down the final ones and fry them just the same until golden brown The oil bubbles vigorously at first then calms down and I flip them It bubbles up again and quickly dies down Look at this beauty—so appetizing and trust me they're incredibly delicious The rolls are ready everyone can come to the table They're at their tastiest when fresh Juicy sausage fluffy dough and a crisp crust I really hope you'll try it share your thoughts and leave a review in the comments below Enjoy cooking and bon appétit If you like my recipes share them with your friends Subscribe to the channel so you don't miss out on new delicious videos Seriously grateful to everyone for the comments and likes o my loyal channel supporters for your ongoing encouragement and help it truly means a lot that you value my work so highly And as always I wish you all the best