Hoagie fried meat patties

Pour sifted flour and yeast into a bowl, add water, and mix well. Form a thin dough. Put lid on bowl. Ferment for 1 hour at 35-42 C. After one hour the mixture will be enlarged, with bubbles all over the surface. The smell will become very pleasant, fruity.

Make dough: Put yeast that has proofed in the mixer bowl, add salt, sugar, water, eggs (stir with a fork, weigh 85g), add sieved flour. Mix with mixer for 2 minutes on 1 speed, then mix until homogeneous for 10 minutes on 2 speeds. The dough turns out very sticky, do not be frightened.

Grease your hands with vegetable oil, form the dough into a ball, roll it up and place it in a greased bowl, cover with cling film. After 30 minutes the dough will rise slightly, so knead it. Knead very vigorously, again grease hands with vegetable oil, the dough is very sticky.

Let it ferment again for 30 minutes, cover the bowl with cling film. The dough will visibly rise, kneading well, making big bubbles.

Combine all the ingredients for the dough mixture. Place the dough in the mixer bowl, add the roast, mix for 2 minutes on speed 1, then mix until smooth for 10 minutes on speed 2. Grease the bowl with vegetable oil again, gather the dough into a ball, roll it up, put it in a bowl, cover it with cling film and put it to ferment. For 1 hour. The dough should double in size.

The dough rises very well, I changed a bowl,. After 1 hour the dough is like this. Now it is very important that the dough has a distinct alcoholic smell, if it does not, let the dough ferment some more.

To put the dough into the mixer bowl again, knead the dough on speed 4 for 2 minutes. Or place on a table, knead, turning and folding over the edges, pressing the dough on top. Shape into a ball, roll up, put back in a bowl and place in the fridge for 30 minutes, so the dough cools down and is suitable for shaping. Honestly, I thought that in the fridge, stop the fermentation, took a bowl of smaller size, but after half an hour I saw such a miracle.

Divide the dough into equal slices, I have 50 grams each., (35 g) Grease the table with vegetable oil, form balls, roll up. Let rest for 5 minutes. The dough is pliable and soft, it forms very well, without sticking.

Form patties from each ball with your fingers, spread stuffing on it, pinch, turn over on the seam, flatten pie with your palm. To proof the patties for about 15-20 minutes. Liudmila also made pies with the help of catering company. The dough is 35 g. The filling 25 gr. I got a couple of doubts about the smallest pies, they were the tastiest and grew right before my eyes. My advice, make them according to these standards, you won't regret it, the patties grow before your eyes, "puffy". I formed them into 50g patties., they were just patties.

Heat oil in a frying pan, bake on both sides, put them on a paper towel. To get rid of the excess grease.

I had any kind of filling - liver patties and sweet patties. I did not take the step-by-step steps. Lungs 500 gr, liver 300 gr. Wash. Boil it in different pots. Press the lung with a plate, otherwise it will float, and salt it. Let it cool. Put it through the meat grinder. Melt butter in a pan, stew chopped onion, put it in the liver, add chopped onion, rampson, 3 chopped eggs. Mix, season with salt and pepper, if it's a bit dry add a couple spoonfuls of soft butter.

Slice

The dough comes up quickly I wrote longer, requires more attention, but it's worth it. The dough is great!!! The dough needs a certain temperature for it to rise well, no draughts. I put it in a micro glass of water for 10 minutes. And I put the dough in the microwave when it's already warmed up. I don't take the glass of water out. And so every time, took out a bowl of dough, immediately put the microwave on heat. Maybe someone will take my advice. And one more piece of advice, make a double batch of dough at once, I claim, the pies fly away at a cosmic speed

My next thank you to Ludmila, for these incredibly tasty pies. I've baked a lot of cakes, but these are my favorite. I can't tell you more about them than Ludmila, I'm quoting verbatim " The crumb is like a Berlin doughnut, unbelievably tender, but the crust is crispy."