How to cook "Cutlets in dough (as before)." Cutlet in dough - simple and original snack recipes for the whole family
Dough:
1 tbsp. (250 ml) lukewarm milk
1 egg
1 tsp dry yeast (or 25 g fresh)
0.5 tsp salt
1 tbsp. Sahara
Immediately mix all ingredients and add flour little by little.
Flour - approximately 450-500 grams - the dough should be quite dense, but not tight.
Grease the finished dough with vegetable oil and leave to rise 2.5-3 times. Knead, come up again and you're done. I didn’t sprinkle the board with flour, the dough is quite greasy and doesn’t stick.
Cutlets- this time I had fish.
500 g hake fillet (or grass carp)
1 onion
2 cloves garlic
0.5 cups breadcrumbs
Crank it all through a meat grinder 2 times,
add 2 scrambled eggs,
salt and pepper to taste. Leave for 30-40 minutes alone, and then fry regular cutlets. Cool and cut each cutlet in half lengthwise. It’s more convenient (smaller size) and more profitable.
Roll out the dough to a thickness of 0.5 cm. Cut into thin strips. Wind each strip overlapping onto the cutlet. By the way, I almost forgot... the tips of the cutlets should be showing! 
Place on a baking sheet greased with margarine and sprinkled with flour or baking paper. This quantity makes 28-30 pies - a whole baking sheet. 
Let the pies rise a little (15-20 minutes), brush with egg and place in an oven heated to 230 degrees C on the second shelf from the top, immediately turn the heat down to 200 degrees C and bake until golden brown. It took 30 minutes in my oven.
Or the pies that come up are quickly fried until golden brown in heated vegetable oil. It needs to be poured 2.5-3 cm so that the barrels do not remain white.
We all remember from our school days about table cutlets in dough, but do not think that this is a banal dish and it is not worthy of being in your culinary arsenal of recipes. In addition to the classic versions of such cutlets, there are many recipes with interesting interpretations of this dish.
That is why I propose to revive your love for them and master two simple and wonderful recipes. This is perhaps my favorite recipe for cutlets in dough. Don't be put off by the fact that it's yeasty. It’s as easy as shelling pears to prepare, and I’m sure that anyone, even the most inexperienced housewife, can handle it. So let's get started!
Recipe for cutlets in yeast dough
Kitchen appliances and utensils: bowl for kneading dough; sieve; silicone spatula; silicone brush; rolling pin; baking tray; parchment paper; cling film.
Ingredients
As for milk, 2.5% fat content is fine. The main ingredient of this dish can be whatever you like. For this recipe, minced beef cutlets, pork cutlets, and even cutlets are suitable.
Step-by-step preparation
- In a bowl, mix 5 g of dry yeast, 1 teaspoon of sugar and 0.25 teaspoon of salt. While stirring with a spatula, pour in 70 ml of warm milk.
- Beat in 1 egg and mix. Sift half (125 g) of flour into a bowl, and the same amount onto a work surface.
- Stir the flour in a bowl, and spoon the mixture onto the flour on your work surface.
- Start kneading the dough, gradually adding pieces of softened butter (30 g in total).
- Knead the dough for 5-7 minutes until a homogeneous structure is obtained. It should not stick to your hands or the table. Grease a clean bowl with a little vegetable oil, place the dough in it, cover with film and place in the refrigerator for 1 hour.
- Remove the dough from the refrigerator, shape it into a sausage, and divide it into 9 equal parts.
- Roll each piece into a rectangle so that its width is slightly smaller than the cutlet itself.
- Wrap the cutlet with this dough and seal the edges well. Fold the seam over and secure it.
- Cover a baking sheet with parchment paper and place all the cutlets on it. Lubricate them with yolk using a silicone brush.
- Place the baking sheet in an oven preheated to 200 degrees and bake for 20-25 minutes.
Recipe video
Before you start preparing these delicious cutlets, I recommend watching the video. After all, it is better to see once than to read.
Recipe for cutlets in puff pastry
And here is another wonderful recipe for cutlets or, as I also call them, balls, but in puff pastry, which also need to be baked in the oven.
Cooking time: 40 minutes.
Number of servings: 16 cutlets
Calorie content per 100 g: 269.14 kcal
Kitchen appliances and utensils: bowl for mixing minced meat; cutting board; knife; rolling pin; culinary knife for cutting dough; baking tray; parchment paper; silicone brush.
Ingredients
How to choose the right ingredients
I like to cook these meat balls from minced chicken, but you can choose any other one, or cook them if you are on a diet and don’t eat meat. In this case, I recommend making these or ones everyone knows. Don't be afraid to experiment and look for your own options.
When choosing puff pastry, give preference to yeast-free dough, otherwise your products will be too fluffy. As for seasonings, it's a matter of taste. You can get by with just salt and pepper, but if you like it spicy, then choose the seasonings at your discretion.
Step-by-step preparation
How to serve and with what: Cutlets in dough are good not only hot, but also cold. You can serve them with hot chicken broth. Perhaps this is the most ideal option.
Recipe video
You can see how to properly prepare puff pastry and form ball cutlets in this short video, which demonstrates all stages of preparation according to the recipe.
How to decorate a dish
Using the suggested recipes, you can prepare cute cutlets that look good on a plate on their own, but you can decorate them with herbs, chopped fresh vegetables, or place them on lettuce leaves.
Basic truths
- Dry baker's yeast is ideal for making straight dough.
- It is necessary to pour dry yeast with warm milk, but in no case cold or hot.
- When kneading minced meat, it is better to beat it off. This will give it juiciness, and the structure will become more uniform and elastic.
Other possible options and fillings
You already understand that cutlets can be wrapped with both yeast and puff pastry, and the cutlet can be anything. You can prepare cutlets not only from minced meat or chicken, but also from fish. And those who do not eat meat can experiment with vegetable cutlets.
There are a huge number of recipes for this simple and versatile dish. Probably, every housewife has her own “tricks” for preparing cutlets in dough, so I would like to know about your culinary techniques and favorite recipes.
Cutlet in dough is a taste familiar to every Russian since childhood. Some people bought their favorite pastries at the nearest bakery on the way home from school, while others were regularly supplied with them by their caring grandmother. Nowadays, we rarely trust public catering and prefer to prepare such dishes at home. From our article you will learn how to make a cutlet in dough without using harmful products and synthetic additives.
Preparing the dough
For this dish, you can use any base: fresh, yeast or puff pastry. But we advise ladies who want to maintain a beautiful figure to prepare their own sourdough dough. We will need:
- a glass of low-fat milk;
- three glasses of flour;
- two spoons of sugar;
- three spoons of sourdough;
- salt and vegetable oil.
Warm the milk on the stove without bringing it to a boil, and add salt, sugar and sourdough. After ten minutes, start adding flour and vegetable oil. Wrap the resulting mass in a towel and leave to ripen in a warm place.
Yeast dough
If you don't have any starter on hand and don't want to wait several days for it to be ready, use the traditional recipe. The cutlet in the dough will have a classic taste if you prepare it in a way developed by the older generation of housewives in our country. So let's take:
250 grams of milk;
one chicken egg or two whites;
one packet of dry yeast;
five tablespoons of vegetable oil;
two tablespoons of sugar;
In warm milk we dilute all the bulk ingredients: salt, sugar and yeast. After ten minutes, add butter, whites or eggs to them, and then mix everything thoroughly. Gradually begin to add flour until you get a fairly thick dough. To ensure that the finished baked goods are tasty and fluffy, let the base stand in a warm place. If you are in a hurry, you can use a little trick: turn on the oven for a couple of minutes and place the workpiece in it. Remember that the oven should not be too warm, otherwise your base will dry out and you will have to start all over again.
Those who like to “crunch” prepare this dish in a puff “coat”. We advise you to use ready-made yeast-free dough, which can be easily found in any grocery store. It should be thawed at room temperature and rolled out into thin layers using a rolling pin. But if you are not afraid of difficulties, then you can use the recipe for cutlets in homemade puff pastry:
sift three cups of whole wheat flour directly onto the table or parchment so that you get a mound;
make a hole in it, put salt, two eggs, a few drops of vinegar or citric acid and pour in almost a full glass of water;
knead the dough, cover it with a cloth and leave for ten minutes;
Grind 400 grams of butter with half a glass of flour;
Roll out the dough into a thin layer, and put the prepared butter in the middle.
We fold the workpiece into an envelope: bend the opposite edges towards the middle and pinch them, then do the same with the top and bottom edges.
to get several layers, roll out the envelope with a rolling pin and repeat the procedure again;
Sprinkle the board with flour, place the dough on it, cover it with cling film and refrigerate;
after 30 minutes you can roll out the cooled base, fold it in the same way several times and send it to cool again;
repeat the last step two more times.
The finished dough will be very soft and tender, so roll it out very carefully. It is better to do this on a sheet of parchment to make it easier for you to transfer the shaped baked goods into the oven.
Filling
Cutlets in dough can be prepared in many different ways. Choose the filling to your taste and get down to business:
First, we form cutlets from the meat, fry them or bake them in the oven. The filling does not need to be cooked, but it should retain its shape. Roll out the dough and cut it into several pieces. You can give your baked goods a classic shape, or you can get creative. How to cook a cutlet in dough in different ways:
Roll out the layer 2-3 mm wide and use a knife to cut strips 25-35 cm long. Place the cutlet on the edge of the dough and wrap it up.
Cut the puff pastry into long and narrow strips 5 mm wide. We prepare round meatballs from the chicken and wrap each ball with dough. As a result, you should get a “tangle” from which the filling will peek out.
From the rolled out layer, cut out rectangles 10 by 6 cm. Place raw minced meat on the edge, form a sausage out of it, pour ketchup on it and roll it into a tube.
We cut rectangles of puff pastry along the edges into oblique strips. Place an oval-shaped cutlet in the middle and braid it so that when finished it looks like a spikelet or braid.
Cook the cutlets in the dough in the oven until they are browned. Don't forget to brush them with egg yolk for a nice even color.
Other cooking methods
If you prefer cutlets in dough fried in a frying pan, then the following recipe will suit you:
make the filling from your favorite meat, add salt and spices to it;
form oval-shaped cutlets and lightly fry them in a frying pan;
Using a fork, dip each piece of meat into it and fry on both sides under a closed lid.
A cutlet in dough prepared in this way turns out juicy and tasty.
Conclusion
We are confident that you will love the recipes in this article. Treat yourself and your loved ones to the wonderful taste of your childhood. The original design that you come up with for your dish will decorate any holiday table and earn additional compliments. But try not to get carried away with this type of baking, despite the fact that it turns out juicy and aromatic. Still, a cutlet in dough is a fairly high-calorie product, and eating it too often will definitely affect your waistline.
Homemade cutlet in dough is very tasty! I love these hearty buns with a cutlet inside. Even more than sausages in dough!
A very convenient alternative to sandwiches: you can take it with you to school, work or outdoors - it’s delicious, it’s homemade, and the cutlet won’t fall off like sausage or ham. And at home for dinner, instead of regular cutlets, you can serve cutlets in dough... and then you don’t have to serve bread at all!
Ingredients:
For yeast dough:
- Fresh yeast – 50 g;
- Sugar – 1 tablespoon;
- Milk or water – 1 glass;
- Eggs – 2 pieces + 1 for greasing;
- Butter – 50-70g;
- sunflower oil – 3-4 tablespoons;
- salt – ¼-1/2 teaspoons;
- flour - 5-6 glasses.
For the cutlets:
- 300 g minced meat (beef + pork);
- 1 onion;
- 1 medium potato;
- Salt, ground black pepper;
- Sunflower oil for frying.
How to bake:
Knead the dough in the same way as for cheesecakes with “green”-salted cottage cheese, or for pies with onions and eggs. It turns out soft and fluffy, but almost not sweet - my favorite option for a variety of savory yeast baked goods.
Grind the yeast with sugar until it melts, add warm milk, stir and sift one and a half cups of flour. After mixing, we get a dough - a dough of soft consistency, which needs to be placed in a warm place for 15-20 minutes. For example, place bowls with warm (36-37C) water on top, and cover with a towel on top.
While the dough is rising, let's fry the cutlets to fill our buns. Peel the onion and potatoes, rinse them, grate the onion on a coarse grater, and grate the potatoes on a fine grater, and add to the minced meat. I add grated raw potatoes to cutlets instead of soaked bread - this gives a delicate taste and juiciness. Salt, pepper and knead the minced meat well.
With hands soaked in cold water, form cutlets. Dredge them thoroughly in flour on all sides and place them in a frying pan with vegetable oil heated until sizzling.
First, fry the cutlets over medium heat, and when the crust sets, reduce the heat and cover the frying pan with a lid. After 4-5 minutes, turn the cutlets over and fry on the other side until golden brown. If you are not going to eat them just like that, you don’t have to fry them too much - the cutlets will finish cooking while they are baking in the oven. Remove the cutlets to a plate and set aside to cool.
The dough has already arrived, let’s continue kneading the dough. Add eggs (room temperature), mix, add softened butter, mix again. Then we will begin to sift the remaining flour little by little, mixing the dough. When it becomes thick enough, you can switch from kneading with a spoon to kneading by hand, and to prevent the dough from sticking to your hands, add vegetable oil. Don't forget to add salt at the end. The finished dough is not sticky, but not hard either, but soft and pleasant. After greasing a bowl with vegetable oil, place the dough in it and let it rise again in a warm place for 15 minutes.
Punch down the risen dough and roll it out on a table sprinkled with flour into a rectangular cake up to 0.5 cm thick and about 50 cm long. Cut the dough into long strips 2-3 cm wide.
Take the non-hot cutlets and wrap the strips of dough slightly overlapping, in a spiral.
Place the cutlets in the dough on a baking sheet lined with parchment. The paper needs to be greased with vegetable oil so that the buns do not stick.
While the oven is preheating, you can place a baking sheet on top of the stove to allow the buns to rise.
Bake the cutlets in the dough for 25-30 minutes at 160-170C, until the dough begins to brown. So that it does not dry out, but remains soft, place a heat-resistant dish with water on the bottom of the oven: the steam will create a steam room effect in the oven, and the baked goods will turn out deliciously soft.
When the dough feels dry when tested with a wooden stick, it’s time to brush the buns with beaten egg for a nice browning (and an even brighter crust comes from the yolk mixed with a teaspoon of milk).
After brushing the cutlets with egg, increase the temperature in the oven to 200-210C, and after 5 minutes the cutlets in the dough will become appetizingly golden brown.
It's time to take it out and transfer it to a plate to cool!
After trying it, my son said that these cutlets turned out just like in the school cafeteria. And there they know their stuff - the aromas from the cafeteria spread throughout the school and its surroundings!
So the baked goods deserved the highest praise, which was very nice. Try it too!
Homemade baked goods are so aromatic and tasty that they leave no one indifferent. I suggest baking cutlets in dough today. This kind of baking can be attributed to the distant past. Sometimes it’s interesting to please your family with such hearty and tasty cutlets. Very soft cutlets inside and with an airy dough shell.
By the way, such a cutlet can be wrapped in foil and given to your child for a snack at school. This cutlet is convenient to eat and does not get your hands dirty.
To prepare the cutlets in the dough, we will need to spend about 1.5-2 hours. We will prepare both the dough and the cutlets at the same time. We use pork cutlets, they can be replaced with any other ones; chicken cutlets and cutlets made from mixed minced meat will do. We use yeast dough for cutlets. Cutlets in dough according to this recipe made my husband nostalgic; he says that he bought almost the same ones in a Soviet canteen. Try this Soviet fast food.
Taste Info Buns
Ingredients for 12-14 cutlets in the dough:
- For the test:
- milk 70 ml;
- water 50 ml;
- fresh yeast 20 g;
- flour 2.5+1 cup;
- sugar 1.5 tsp;
- salt 0.5 tsp;
- vegetable oil 100 ml;
- chicken egg 1 pc.
- For the cutlets:
- chicken egg 1 pc.;
- pork (shoulder) 350 g;
- onion 1 pc.;
- a clove of garlic;
- salt 0.5 tsp;
- fresh tomato and sweet pepper to taste;
- semolina 0.5 cups (for breading).
How to cook cutlets in dough in the oven
Prepare yeast dough for cutlets. Heat the mixture of water and milk in a container, without bringing to a boil (slightly warm). Break off a piece of fresh yeast and add it to the milk. Add a spoonful of sugar and a pinch of salt to the milk mixture and stir with a spoon. Set aside for 15 minutes to allow the yeast to rise. 
Using a fork, stir one chicken egg into a bowl and add it to the milk. 
First sift the flour through a sieve. Place three glasses of flour into the egg mixture, knead the dough, add vegetable oil (3-4 tbsp. L). 
Knead the dough for about five minutes with a spatula or just a spoon, because it will be a little sticky in consistency. Cover the dough with cling film and set aside for a while (30-40 minutes) in a quiet, warm place. 
Meanwhile, prepare the minced meat for the cutlets. To do this, take a small piece of pork shoulder. You can add beef or chicken along with the pork. 
Grind the meat in a meat grinder. To the resulting minced meat, add an onion, also chopped through a meat grinder, half a small tomato, a piece of sweet pepper and garlic. You can also throw a piece of grated zucchini into the minced meat. All these vegetables will add juiciness and flavor to the cutlets.
Instead of vegetables, you can use a bun soaked in warm milk.
Beat one egg into the minced meat, add salt. Now the minced meat must be beaten well (knead by hand). 
To form the cutlets you will need a plate with dry semolina. Dip your hands in water and form a cutlet, roll it in semolina. Thanks to semolina, when frying the cutlets, all the meat juices will remain inside. 
Fry the cutlets in vegetable oil over medium heat until golden brown. The inside of the cutlets may not be ready; they will cook well in the oven. Now place the cutlets in one layer to cool. 
By this time, the yeast dough has already increased in volume well. 
Pour a glass of flour onto the work surface, and then transfer the dough from the container onto it with your hands. 
Teaser network
Knead the dough well, divide it into two parts.
Roll out a piece of dough with a rolling pin into a thin layer. Using a pizza knife, cut the layer into strips. The width of the strips will depend on the length of your cutlet.
Place the cutlet at the beginning of the dough strip and then wrap it in a circle. If you like the cutlet to be very visible around the edges of the dough, then cut the strip of dough thinner.
Place the cutlets in the dough on a baking sheet with parchment at a short distance from each other. In a bowl, mix the yolk with milk (30-50 ml) and brush all the cutlets in the dough. Now leave the cutlets for 15 minutes to allow the dough to rest. Meanwhile, turn the oven to 190 degrees.
Bake the cutlets in the dough for about 30 minutes until golden brown. For a brighter crust, the surface of the cutlets in the dough can also be brushed with an egg mixture.
Cool the finished baked goods slightly and serve. Even when your cutlets are already cold, you can warm them up in the microwave, or simply eat them as is. 
The cutlets in yeast dough turned out simply amazing, try making them, everyone will love this win-win dish.
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