Add it to flour – and fried pies will turn out to be incredibly tasty and soft. The recipe for the perfect test

According to the blogger, the pies according to this recipe are incredibly tender and soft, like fluff. However, they do not spread and do not burn.

Custard products

• 80 g of flour;
• 2 tbsp. l. Sahara;
• 1 tsp. salts;
• 3 tbsp. l. vegetable oil;
• 250 ml of boiling water.

Products for the test

• custard dough;
• 1 tbsp. l. dry yeast;
• 1 tsp. Sahara;
• 120 ml of warm water;
• 2 yolks;
• 550 g of flour;
• Vegetable oil for lubricating the working surface and frying pies.

Cooking

1. In a bowl, mix all the ingredients for custard dough.
2. Pour boiling water and mix with a whisk. Leave the dough for 15 minutes to cool.
3. In a separate container, mix yeast, sugar and warm water.
4. Leave for 15 minutes at room temperature.
5. Pour the yeast into the custard base. Mix the whisk.
6. Add flour in portions. Mix.
7. Kneam the dough on the work surface, gradually adding flour.
8. Lubricate your hands with vegetable oil and continue to knead the dough. It will stick a little to the hands, but it is not necessary to hammer it with flour.
9. Lubricate the container with vegetable oil and shift the dough there. Cover the dough with cling film. Leave for one hour to rise.
10. Form pies with filling from the dough.
11. Fry the pies in vegetable oil on both sides until cooked.