Pies from the Vologda region: you don’t know such recipes yet!

Pies from the Vologda region: you don’t know such recipes yet!

Vitushki, sprinkles, sprinkles, skantsy, shangi, flyers, lipniks, “waders”, sponge cakes, carrot cakes, yarn cakes, pea juices. The online marathon “Pies of the Vologda Region,” dedicated to Russia Day, was held in the region in early June. Almost all districts of our region took part in the culinary event. “Red North” publishes recipes and has collected all the video tutorials on how to prepare these delicacies.

VOLOGDA

Khvorosty (unleavened dough pies)

Dough: rye flour - 250 g, water, salt. Filling: medium-sized potatoes - 5-6 pieces, milk - 250 ml, sour cream - 300 g. Method of preparation: knead the dough. For the filling, mash boiled potatoes with milk. Roll the dough into koloboks, and from them into thin round succulents. Place the filling on each, generously grease it with sour cream, pinch the edges and place in the oven.

CHEREPOVETS

Pie “Warm Heart of Cherepovets”

Dough: flour, salt, sugar, yeast, milk, eggs, butter. Filling: fresh berries - raspberries, cranberries, lingonberries, strawberries, powdered sugar, mint. Method of preparation: add sugar and yeast to warm milk and let stand for 20 minutes. Then add flour, salt, eggs, butter and knead the elastic dough. Roll it out into a layer 5 mm thick, cut it in the shape of a heart, sprinkle with sugar and lay out the berry filling - raspberries, cranberries and lingonberries. Decorate the top with the remaining dough, form sides and leave to proof for 15-20 minutes. Bake at 175 degrees for 20-25 minutes. Sprinkle the finished pie with powdered sugar, decorate with mint leaves, fresh strawberries and raspberries.

BABAEVSKY DISTRICT

Pirgi (national Vepsian dish)

Dough: flour - 2 cups, sour cream - 1 cup, salt and sugar - 1 teaspoon each, egg - 1 pc., granulated sugar for filling, vegetable oil for frying. Method of preparation: skanetz is rolled out from wheat dough, filled with granulated sugar and fried in a frying pan in butter.

BABUSHKINSKY DISTRICT

Pie with porcini mushrooms

Dough: milk - 1 liter, raw yeast - 1/3 pack, granulated sugar - 1 tbsp. spoon, premium wheat flour - 500 g. Filling: salted mushrooms, onions - 1 piece, barley - 1 tsp. spoon, vegetable oil for frying - 2 tbsp. spoons. Method of preparation: mix milk, yeast, sand and a little flour (it turns out 1/3 of the batch). Place the batter in a warm place where it will bubble. After two hours, add salt and the remaining flour to the dough, knead a thick dough and put it in a warm place again. When it rises, you should lower it with a whorl. This needs to be done twice, and on the third time, roll out the dough on a table sprinkled with flour, form a round pie and place it in a warm frying pan greased with oil or melted lard. Let it sit for a little while so that the dough rises, and carefully lay out the filling - mushrooms fried with onions and barley.

BELOZERSKY DISTRICT

Snetovnik

Dough: premium flour - 4 cups, liquid - one and a half cups (water and milk - 1:1 or whey), yeast - 11 g dry or 20 pressed, salt - 0.5 teaspoon, sugar - 1 tbsp. spoon, vegetable oil - 50 g. Filling: smelt (small fish that smells like cucumber) - 500 g, onions or green onions, egg yolk for greasing the pie. Method of preparation: mix flour and liquid, add salt, sugar and put the dough in a warm place. When it comes out, divide the dough into two parts. Roll out the cake and place on a baking sheet greased with vegetable oil. Place the washed and dried smelt on top, add salt, sprinkle with onions and cover with the second rolled out flatbread. Leave in a warm place for 20 minutes, brush with yolk slightly diluted with water, and then place in a Russian oven for half an hour over moderate heat. Brush the finished pie with melted butter.

VASHKINSKY DISTRICT

Fishmonger with bream

Dough: flour - 350 g, milk - 200 ml, 1 egg for the dough + 1 yolk for greasing the pie, vegetable oil - 30 ml, yeast - 1 teaspoon, sugar -1 tbsp. spoon, salt - 0.5 teaspoons, butter - 50 g. Filling: fresh bream (the larger the better), onions - 1 pc. Method of preparation: salt the gutted, peeled fish well three hours before baking (do not cut off the head and tail). For the dough, heat the milk, add yeast, sugar, salt, egg, vegetable oil and flour. Place in a warm place for 1.5 - 2 hours, kneading every 30 minutes. Roll out the finished dough into an oval according to the size of the fish, grease with vegetable oil, place onion on top, and on top of it - dried bream, greased with vegetable oil, so that the pie crust can be easily removed from it. There is no need to cut it, the fish is baked whole, but put the onion inside along with the caviar. Cut the remaining dough around the edges into strips and cover the fish with them (you can decorate the edges with a “pigtail” of dough). Brush the pie with egg yolk, let it rise a little, and then put it in the oven for 30-40 minutes. When the crust is browned and fish juice appears on the baking sheet, take out the fish soup, grease it with butter and cover it with a towel for half an hour to “rest.”

VELIKUSTYUG DISTRICT

Nourishing shangi

Dough: milk or kefir - 0.5 liters, margarine or cooking fat - 0.5 kg, salt and soda - 0.5 teaspoon each, wheat, rye or rye-wheat flour - 2 kg. Filling: it can be cereals, oatmeal, cottage cheese, berries, mushrooms, fish, mashed potatoes, cabbage. Method of preparation: knead the dough, divide it into balls, roll out flat cakes from each, pinch the edges. Place the filling on the shanezhki and bake. Grease the finished shangi with melted butter or sour cream.

VERKHOVAZHSKY DISTRICT

Pancake pie

Dough: flour - about 3 cups, egg - 1 piece, salt, sugar, milk (2-3 tablespoons). Filling: rice, eggs, berries (soaked lingonberries, dried blueberries or bird cherry), raisins, cottage cheese, sour cream, granulated sugar. Method of preparation: knead elastic dough. If it turns out thick, you can add more milk. Roll out the dough into a large, very large shape. Place in the pan so that the edges hang down. Then add the filling, sprinkling each layer with a pinch of sugar. The first layer is boiled rice (it should take up about a third of the pan). The second layer is grated boiled eggs (2-3 pcs.). The third layer is lingonberries or blueberries (about two glasses: soaked berries should be thrown into a sieve to allow the water to drain, and dried ones should be soaked the day before). The fourth layer is bird cherry (5 tablespoons per 2 cups of ground mass). Fifth layer - raisins (soak if dry). The sixth layer (a third of the filling) is cottage cheese with sour cream (for 2 cups of cottage cheese, 3 tablespoons of sugar and the same amount of sour cream). Cover the filling with the edges of the juice and brush with oil. Bake at moderate heat until golden brown. Lightly pierce the finished pie with a fork in several places and generously grease with butter.

VOZHEGODSKY DISTRICT

Aspen

Dough: flour - 1 kg, milk - 0.5 liters, water - 1 glass, yeast - 1/4 pack, sugar - 2 tbsp. spoons, a pinch of salt, vegetable oil. Filling: barley - 1 cup, water - 2.5 cups, a pinch of salt, onion - 1 piece, butter. Method of preparation: while the dough is rising, you need to make the filling: boil the barley, fry the chopped onion, mix with the porridge. Place the dough on a cast iron frying pan, roll it out, put the filling in the middle and wrap it, pinching it on top or on the side. Let the pie rise and place in the oven.

VOLOGDA DISTRICT

Fishmonger with pike perch

Dough: flour - 350 g, salt - 0.5 teaspoon, sugar - 1 tbsp. spoon, dry yeast - 1 teaspoon, water - 200 ml. Filling: pike perch - 500 g, onion - 1 piece, vegetable oil for frying. Method of preparation: knead the dough, and then, gathering it into a ball, cover and put in a warm place for an hour and a half. Meanwhile, fry the onion and cut the fish into pieces. On a baking sheet greased with butter, roll out the dough into an oval shape and sprinkle salt on top. Add onion and fish, add more salt. Make cuts along the edges and use the resulting strips to cover the filling so that the fish is tightly enclosed inside. Form a tail from the dough. Cover with a napkin and leave for 10 minutes. Bake for 15-20 minutes at 220 degrees.

VOZHEGODSKY DISTRICT

Skantsy with oatmeal and cottage cheese

Dough: rye flour - 3 cups, kefir - 1 cup, butter - 50 g, sour cream - 3-4 tbsp. spoons, egg - 1 piece, a pinch of salt, a pinch of granulated sugar, soda - on the tip of a knife. Filling: oatmeal with melted butter and a pinch of salt, cottage cheese with sour cream and a pinch of granulated sugar. Method of preparation: knead the dough. Then sprinkle the table with flour, lay out the dough and, adding flour, knead it with your hands until it stops sticking. Form the dough into a roll and cut it into pieces about the size of an egg. On a table sprinkled with flour (preferably wheat), use your hand to knead a piece of dough into a thin round cake. Then roll out the skants with a rolling pin to a thickness of 2 mm and a diameter of 14-15 cm. Place the skants in a pile on top of each other, lightly sprinkling with flour so as not to stick together. Place the filling on half of the skantz and cover it with the other half. Pinch the edges of the skant tightly and fry it in hot oil on both sides.

GRYAZOVETSKY DISTRICT

carrot

Dough: wheat flour, milk - 200 ml, egg - 2 pcs, sugar - 150 g, salt and yeast - a pinch. Filling: carrots - 350 g, onions. Method of preparation: prepare yeast white dough. For the filling, grate the carrots, add the onion, and fry. Roll out the flatbread, put the filling on it, pinch the edges. Bake in the oven or oven at 200 degrees. Grease the finished pies with butter or vegetable oil.

KADUYSKY DISTRICT

Armor

Dough: milk - 0.5 liters, flour - 280 g, egg - 3 pcs, sugar - 2 tbsp. spoons, salt - 0.5 teaspoons, semolina, butter for impregnation. Method of preparation: knead the dough, bake pancakes. Grease each pancake with melted butter and sprinkle with semolina. If desired, you can add sugar to the semolina. Then knead regular unleavened dough (like dumplings) and roll it out into a large circle. Place the finished stack of pancakes in the middle of the circle and wrap it in the dough. Pinch the top edges. Decorate the top of the armor with the remaining unleavened dough. Bake.

KIRILLOVSKY DISTRICT

Pies with fillings in Kirillov style

Dough: flour - 2 kg, fresh yeast - 1 pack, milk - 1.5 liters, salt - 2 tbsp. spoons, sugar - 3 tbsp. spoons of granulated sugar. Filling: fresh fish (halibut, pike, mackerel) - 1 kg, onions - 3 pcs, apples - 1 kg, sugar - 300 g, egg - 10 pcs, green onions - 400 g, boiled sausage - 200 g, cottage cheese - 400 g, steamed lingonberries - 500 g, head of cabbage, sour cream - 1 kg, bag of breading mixture, starch - 50 g, salt to taste. Method of preparation: knead the dough, cover with a cloth and leave for 2.5 - 3 hours, then roll out. For the fishmonger, cut the fish, arrange it beautifully on a baking sheet, add the fried onion in rings. Place the dough on top. When the cake is baked, you need to turn it over. For a sweet pie, grease the dough with sour cream, arrange the apples and sprinkle with granulated sugar. For the berries, mix lingonberries with sugar and add starch. For the cabbage soup, finely chop the cabbage, add onions and fry in a frying pan for 20 minutes. For cottage cheese, mash the cottage cheese with a fork, add sugar and egg. To make the pies golden brown, sprinkle them with the breading mixture. And when ready, grease them with vegetable oil.

KICHMENGSKO-GORODETSKY DISTRICT

Pryazhenik

Dough: milk - 1 liter, egg - 5 pcs, yeast - 30 g, salt, sugar - 1 teaspoon each, flour - 1 kg, vegetable oil - 1 liter. Method of preparation: make a dough from a small amount of flour, yeast and milk, put in a warm place for 15 minutes, then add flour, eggs, milk, granulated sugar, salt. Knead well. Let the dough rise three times, then divide it into portions (one portion per gingerbread), place on the table for 10 minutes to allow to rise. After this, stretch each portion with your hands to a round shape, dip it in boiling vegetable oil and fry on both sides until golden brown.

MEZHDURECHENSKY DISTRICT

Bulk pie “Yagodnik”

Dough: milk - 0.5 liters, pressed yeast - 50 g, salt - 2 teaspoons, sugar - 150 g, flour - 1 kg, butter - 100 g. Filling: fresh cranberries - 300 g, sugar - 200 g , potato starch - 2 tbsp. spoons. Method of preparation: for the filling, grind 250 g of cranberries with sugar, add 50 g of whole, unground berries, as well as starch, to this mixture, mix. Prepare yeast dough. When the dough rises and falls, add butter at room temperature, 100 g of sugar and the remaining flour. Knead the dough until it stops sticking to your hands, then cover it again with a towel and put it in a warm place. Knead the risen dough (repeat this procedure three times), then place it on the surface, separating a small part for the flagella. Roll out the flatbread and make borders of flagella around the edges. Place the filling on the cake and let the cake rest for 20 minutes. Bake in an oven preheated to 200 degrees for 15-20 minutes until golden brown.

NIKOLSKY DISTRICT

Pea juices

Dough: pea flour - 1 kg, egg - 3 pcs, vegetable oil - 2 tbsp. spoons, salt - 1 teaspoon milk - 500 ml, wheat flour - 200 g (for rolling out juicier). Method of preparation: knead the dough. Place the prepared mass on a table sprinkled with wheat flour. Divide the dough into small lumps. Roll each one into a thin sheet and bake in a frying pan on both sides in a Russian oven.

NYUKSENSKY DISTRICT

Vitushka

Dough: wheat flour - 1 kg, yeast - 2 teaspoons (11 g), warm milk (water) - 1 glass (200 g), butter or margarine - 30-50 g, vegetable oil - 50 g, salt - 1/4 teaspoon, sugar - 2 tbsp. spoons, sour cream - 1 cup (optional). Method of preparation: knead the dough and put it in a warm place for 30-40 minutes. When the dough has risen, place the twirl on the frying pan starting from the middle: two S-shaped flagella crosswise, then curled flagella at the corners, then S-shaped flagella or spiral “goosebumps” between them. Around there is a braid, either straight or oblique “bend” (long strand). Let the vitushka rise well. Bake for about an hour at a temperature of 180-200 degrees. Grease the finished pie generously with butter and sprinkle with sugar.

SOKOLSKY DISTRICT

Rollers with potatoes

Dough: wheat flour - 1 kg, kefir or milk - 200 g, salt - 1 teaspoon, vegetable oil - 3 tbsp. spoons. Filling: potatoes - 1 kg, egg - 4 pcs, butter - 50-100 g. Method of preparation: boil the potatoes and mash well. Knead the elastic dough, cover with cellophane for 40 minutes, roll out into a round shape, lay out the filling, pinch the edges, brush the top with egg. Bake for 20 minutes at 220 degrees.

SYAMZHENSKY DISTRICT

Presnushki

Dough: milk - 1 cup, rye flour - 1 cup, premium wheat flour - 1 cup, egg - 2 pcs, sugar - 1 teaspoon, salt - 0.5 teaspoon. Filling: potatoes, milk, egg. Method of preparation: knead the dough, form into a roll and cover with a towel for 30 minutes. Prepare puree for the filling. Divide the finished dough into small pieces, form them into balls and roll out to a thin plate. Place the filling, stepping back about 1 cm from the edge. Pinch the edges. Grease the filling with the egg-sour cream mixture. After baking the fresh bread, brush with melted butter.

TARNOG DISTRICT

Pryasnoviki

Dough: water - 1 cup, rendered lard - 2 tbsp. spoons, salt - 0.5 teaspoons, egg - 1 piece, flour. Filling: potatoes - 4-5 pcs, egg - 1 pc, milk - 0.5 cups, butter - 1 tbsp. spoon. Method of preparation: knead a tight dough. Prepare a non-liquid puree. Divide the finished dough into small balls, roll out a thin pancake from each (very juicy), put the filling in the middle, pinch the edges, forming sides. Before baking, for a golden brown crust, the filling on the gingerbread cookies can be greased with sour cream, and the dough with a raw egg. Bake for 15-20 minutes in the oven or oven at a temperature of 200-220 degrees.

UST-KUBINSKY DISTRICT

Pies for Trinity

Dough: flour, milk - 1 liter, fresh yeast - 1 pack, sour cream - 2 tbsp. spoons, sugar - 6 tbsp. spoons, salt - 3.5 teaspoons, vegetable oil. Filling: for small pies it can be an egg and green onions, poppy seeds, raisins and apple jam, for large “naleushki” pies it can be an egg and cottage cheese. Method of preparation: make a dough and leave for 10 minutes in a warm place, covered with a towel. After this, add salt and sifted flour. Knead the dough well and let it rise. For small closed pies, chop boiled eggs with green onions, for sweet closed pies - raisins with sugar, apple jam, for buns - poppy seeds mixed with sugar. For large “naleushka” pies, grind boiled eggs, cottage cheese with sugar and sour cream.

USTYUZHENSKY DISTRICT

Pie “From the Mayor”

Dough: premium wheat flour - 600 g, egg - 2 pcs, salt - 15 g, sugar - 20 g, water - 350 ml, butter - 200 g, vegetable oil - 25 g. Filling: mushrooms - 330 g, potatoes - 350 g. Method of preparation: recipe taken from the book “Domostroy”. Prepare puff pastry. Place the filling in the middle of the rolled out flatbread. Decorate the edges and top with the remaining dough, rolling it into strips or cutting out figures from it. Bake, brush with hot butter.

KHAROVSKY DISTRICT

Rybnik with pike and sprinkles

Dough: wheat flour - 1.5 liters, milk - 0.5 liters, egg - 3 pcs, salt - 1 tbsp. spoon, sugar - 3 tbsp. spoons, fresh yeast - 100 g. Filling: pike, onions. Method of preparation: knead the dough and put in a warm place for three hours. Season the pike fillet with salt and pepper, chop the onion. Roll out the finished dough, place pike on one half of it, sprinkle with onions, and close the other half. Brush the top of the pie with egg. Bake for about 30 minutes until golden brown. Grease the finished pie with butter.

CHAGODOSHCHENSKY DISTRICT

Skit

Dough: egg - 3 pcs, sour cream - 200 g, flour - 1 glass, baking powder - 2 teaspoons, salt - 1 pinch, mayonnaise - 3 tbsp. spoons. Filling: white cabbage - 0.5 small heads, eggs - 2 pcs, onions - 1 pc, dill - 2-3 sprigs, salt - to taste, ground black pepper - to taste, vegetable oil - 30 ml. Method of preparation: knead the dough, cover with a cloth and put in a warm place. When it has risen twice, you can roll out the pies, add the filling and bake.

CHEREPOVETSKY DISTRICT

Ritual cookies "Kuliki"

Dough: flour, water, salt, sugar, vegetable oil (preferably flaxseed), dried or frozen berries (for decoration). Method of preparation: knead thick unleavened dough. Roll up the flagella and tie them into a knot. On one side, form a bird’s tail, on the other, draw out the head and beak, and make the eyes from berries. Place the “Kulikov” on a greased baking sheet and place in the oven.

SHEKSNINSKY DISTRICT

Sizemskaya nalitushka

Dough: flour, milk - 1 liter, salt - 1 tbsp. spoon, sugar - 4 tbsp. spoons, raw yeast - 50 g, vegetable oil - 3 tbsp. spoons. Filling: it can be eggs, cabbage, lingonberries. Method of preparation: prepare the dough, then add sifted flour, milk, salt, sugar and stir until the consistency of sour cream. Add vegetable oil, mix again and put in a warm place for 1.5 - 2 hours. Roll out the finished dough, place it on greased baking sheets, put the filling on top (it should be poured, that’s why there are “nalitushki”) and bake.

Pryazhentsy. Sweet sour dough No. 1.

I was inspired by the wonderful sour dough No. 1 from A.N.
Andreeva and prepared a delicious version of it. I put it in the cold and... a day passed, a second passed, but the desire to bake something with it still did not appear. There was somehow no time for baking. And today is already the third day that it has been in the cold and I shouldn’t throw it away... So I decided and made yarn from it according to the recipe from 1795, described in “Russian Cookery” by V. Levshin.

Pryazhentsy are something in between pancakes, brushwood and donuts.

According to Pokhlebkin’s dictionary, PRYAZHENTSY is the Russian name for fried pies (see), in contrast to baked ones. In Russian cooking, all types of eastern (Tatar) pies made from non-yeast (unleavened) dough, for example samsa (see).

They take the dough that was prepared for pies or pies, sour (yeast, sourdough) or unleavened (with butter, sour cream, eggs), the simplest (no richer than bread or dumplings) or rich (including puff pastry). They roll it out and cut out shapes, which are fried in oil, preferably in melted Russian, but you can also use vegetable oil, depending on your taste.

In the original recipe from the Tula landowner Vasily Levshin (“Dictionary of cookery and distillation” in six volumes, 1795, volume 5 “Russian cookery”, page 61) when rolling out, you can roll chopped onions into the dough and sprinkle with pepper. You will get snack cookies or crumpets with a delicious aroma and crunch of fried onions.

Or you can fry them clean and serve them in powdered sugar, with honey-sour cream-sugar-condensed milk-fudge, just as you serve pancakes, brushwood, donuts, etc. Makes a dessert or for breakfast, a snack, or for tea.

Even in their pure form, they are very tasty in themselves, like fried bread - a surprise for household members and guests. Just like varenitsy are very tasty, along with vareniki in the same bowl, pie dough yarns are also delicious, along with pies.

Recipe for sour dough No. 1 for 1 kg of dough from 0.5 kg of flour

Opara

250g flour 5.3g dry yeast (any) 190g water mix until smooth. Fermentation 1.5-2 hours at 32-35C with one kneading. In the bread machine on the “DOUGH” program.

Simple dough

150g flour 16g milk powder 5g salt 20g molasses or 15g sugar 1 yolk (or 1 whole egg if the dough is for spinach and you don’t need protein to lubricate the products before baking) 80g water

Add to the dough and stir until smooth. Leave warm for 1 hour and cool for 0.5 hours in the refrigerator.

Storage area

(adding baking to a simple dough) 100g flour 12g sugar + additional sugar if the dough is “for the refrigerator”, for long-term cold fermentation 100g butter, cold (0-4C) in pieces.

Mix the pastry into the dough, beat the dough until the gluten develops well. Roll into a ball and refrigerate for at least half an hour. Source: A.N. Andreev, Homemade bread and pastry, M., “Kolos”, 1993.

If the dough is being prepared for tomorrow or the day after tomorrow and it will sit in the cold from a day to two, then add a full spoon of sugar or molasses (25-30g) so that the yeast remains active.

In the cold, the dough will grow to 4.5 liters per day, choose dishes for the dough accordingly.

Pryazhentsy

Roll out the dough on a clean table (there is no need to dust it with flour, it does not stick) into a layer approximately 5-8mm thick and cut out shapes using a notch. I cut out oval leaves with teeth with a slot inside.

After rolling, let them sit for about 15 minutes. Heat a layer of oil in a frying pan about 1 cm thick to 180C/380F, fry (yarn) over medium heat, turning several times

. They will swell greatly, up to a thickness of 3-4 cm. Without a slot at all, they would swell like pitas - into hollow balls. Place on a paper towel folded in several layers.

Turn them several times while yarning, gradually achieving the desired blush on the crusts.

They are fluffy and in some places they will be hollow inside, like pasta, with a hole-channel along the entire length.

When ready, place them on several layers of paper towel to dry the oil. Although in the 1700s, probably every drop of oil was licked off with the tongue and appreciated!

Pryazhentsi 1795

Pryazhenets and Pryazhenets are... What are Pryazhenets and Pryazhenets?

Pryazhenets and Pryazhenets Pryazhenets and Pryazhenets m. local.
1. Flatbread, pie, fried in oil Explanatory Dictionary by Ephraim. T. F. Efremova. 2000.

.

• Yarn
• Pryazhenets

See what “Pryazhenets and Pryazhenets” are in other dictionaries:

• PRYAZHENETS - PRYAZHENETS, spinner, husband. (region). A type of cookie, a flatbread made with butter. “There were saucers with different pies and yarn.” Melnikov Pechersky. Ushakov's explanatory dictionary. D.N. Ushakov. 1935 1940 ... Ushakov's Explanatory Dictionary
• Pryazhenets - pryazhenets, pryazhenets m. local. Flatbread, pie, fried in oil. Ephraim's explanatory dictionary. T. F. Efremova. 2000 ... Modern explanatory dictionary of the Russian language by Efremova
• pryazhenets - noun, number of synonyms: 4 • bun (18) • flatbread (42) • pie (24) • ... Dictionary of synonyms
• pryazhenets - pryazhenets, pryazhents, pryazhents, pryazhentsev, pryazhents, pryazhents, pryazhenets, pryazhents, pryazhenets, pryazhentsami, pryazhenets, pryazhentsakh (Source: “Complete accentuated paradigm according to A. A. Zaliznyak”) ... Forms of words
• spinner - spinner, tntsa, creative. n.ntsem, gen. p.m. ch. ntsev ... Russian spelling dictionary
• pryazhenets - pryazhenets/en/ets/ ... Morphemic-spelling dictionary
• pryazhenets - a, m. Pie with meat and onions. ► Then there were additions from the owner’s side, kitchen products: a pie with a head... yarn, butter, brewed soup. // Gogol. Dead souls // ... Dictionary of forgotten and difficult words from works of Russian literature of the 18th-19th centuries
• Pryazhenets - (pryazhenets, brushwood) a Maslenitsa dish made from unleavened dough fried in fat (spun), in the form of bows, curls, roses, braids. When serving, sprinkle with powdered sugar... Russian humanitarian encyclopedic dictionary
• Pryazhenik and Pryazhenik - m. local. 1. Same as: pryazhenets Explanatory Dictionary of Ephraim. T. F. Efremova. 2000 ... Modern explanatory dictionary of the Russian language by Efremova
• Pryazhenik - yarn, yarn, local. the same as Pryazhenets Explanatory Dictionary of Ephraim. T. F. Efremova. 2000 ... Modern explanatory dictionary of the Russian language by Efremova

pryazhenets is... What is pryazhenets?

pryazhenets is... What is pryazhenets?

Pryazhenets is... What is Pryazhenets?

A SPINNER is... What is a SPINNER?

Cooking method

The dough recipe can be taken from my “Grandma’s buns” recipe or made according to your own recipe (I sometimes leave a little dough, freeze it, and when I want to make yarn cakes for breakfast, I just take the dough out of the freezer in the evening and leave it in a bowl on the table to defrost) . Sprinkle the table with flour and lay out portions of dough (approximately 1 tablespoon). Leave for 10 minutes to rise.

Pour about 1 tbsp of oil into a well-heated frying pan (preferably cast iron or ceramic). spoon, lay out the dough pieces. Close the lid loosely and fry for 1-2 minutes on each side. Don't forget to wipe the pan after each batch with a dry cloth. To avoid smoke.

Ready to place on a plate.

Cut it lengthwise not all the way through, chop a boiled egg into it, add salt and the yarn is ready. It’s very tasty with tea or milk (it can’t be compared with a regular pie filled with egg). Bon appetit!

pryazhenets is... What is pryazhenets?

• PRYAZHENETS - PRYAZHENETS, spinner, husband. (region). A type of cookie, a flatbread made with butter. “There were saucers with different pies and yarn.” Melnikov Pechersky. Ushakov's explanatory dictionary. D.N. Ushakov. 1935 1940 ... Ushakov's Explanatory Dictionary
• Pryazhenets - pryazhenets, pryazhenets m. local. Flatbread, pie, fried in oil. Ephraim's explanatory dictionary. T. F. Efremova. 2000 ... Modern explanatory dictionary of the Russian language by Efremova
• pryazhenets - noun, number of synonyms: 4 • bun (18) • flatbread (42) • pie (24) • ... Dictionary of synonyms
• pryazhenets - pryazhenets, pryazhents, pryazhents, pryazhentsev, pryazhents, pryazhents, pryazhenets, pryazhents, pryazhenets, pryazhentsami, pryazhenets, pryazhentsakh (Source: “Complete accentuated paradigm according to A. A. Zaliznyak”) ... Forms of words
• spinner - spinner, tntsa, creative. n.ntsem, gen. p.m. ch. ntsev ... Russian spelling dictionary
• pryazhenets - pryazhenets/en/ets/ ... Morphemic-spelling dictionary
• pryazhenets - a, m. Pie with meat and onions. ► Then there were additions from the owner’s side, kitchen products: a pie with a head... yarn, butter, brewed soup. // Gogol. Dead souls // ... Dictionary of forgotten and difficult words from works of Russian literature of the 18th-19th centuries
• Pryazhenets - (pryazhenets, brushwood) a Maslenitsa dish made from unleavened dough fried in fat (spun), in the form of bows, curls, roses, braids. When serving, sprinkle with powdered sugar... Russian humanitarian encyclopedic dictionary
• Pryazhenets and Pryazhenets - m. local. 1. Flatbread, pie, fried in oil Explanatory Dictionary by Ephraim. T. F. Efremova. 2000 ... Modern explanatory dictionary of the Russian language by Efremova
• Pryazhenik and Pryazhenik - m. local. 1. Same as: pryazhenets Explanatory Dictionary of Ephraim. T. F. Efremova. 2000 ... Modern explanatory dictionary of the Russian language by Efremova
• Pryazhenik - yarn, yarn, local. the same as Pryazhenets Explanatory Dictionary of Ephraim. T. F. Efremova. 2000 ... Modern explanatory dictionary of the Russian language by Efremova

Pryazheniki

As a child, my grandmother always had yarn cakes from the Russian oven for breakfast. Egg buns. I don’t know where this name comes from, but all I can say is VERY TASTY. They are prepared almost like yeast pancakes, only the dough needs to be rolled in flour and allowed to rise.

• Cooking time: 20 minutes
• Cuisine: Russian cuisine
• Main ingredient: eggs