Recipe for fox

In such a light holiday Easter we are used to a stovePaint and paint eggs. Everyone knows this from small to large, and everyone is eagerly waiting for this holiday to beat the painted eggs and eat fresh, fresh pans. However, very few people remember about such a simple and delicious dish as kokurki, which also from time immemorial in Russia were prepared on the eve of Easter. They also painted glaze and equipped them with travelers on the road. Kokurki, now a little known dish, consisting of their rye bread wrapped around a whole boiled egg. Preparation of the flesh is quite simple and takes a little time, and the dish itself is very convenient for picnics and just feast. Usually traditional kokurki on sour cream are prepared, although there are other variants of the recipe for kokurka.

The recipe for kokurka on sour cream.

So, for the preparation of kokurka we need the following ingredients:

- thick sour cream with a high percentage of fat content of 200 grams

- Rye flour

- salt to taste

- boiled chicken eggs 6 pieces

The simplest recipe for kokurka involveskneading a steep rye dough, so that you can sculpt figurines from it. To do this, mix sour cream with salt and flour, adding flour gradually to the extent that the dough can be kneaded by hand. Then we continue to drive the flour into the dough to the desired consistency. The dough is ready. We roll it with a thick sausage and divide it into six equal parts. Then we knead each part into a flat cake and roll it out with a rolling pin into a thin leaf. When all parts are rolled, take the cooked and pre-cleaned eggs and seal them in the dough, wrapping around. On the one hand, the seam is obtained, and the tops of the seals are smooth, like loaves.

After that, we grease the baking tray with vegetableOil and lay kokurki on it seams down. We put in the oven for about thirty minutes at 180 degrees, bake until ready. Kokurki are ready. They can be stored for a long time, taken on the road, they are very convenient, satisfying, and most importantly, delicious.

Earlier, when in Russia kokurks were a very famous dish, they were prepared for Easter on Easter as eggs. A painted special glaze before baking.

The painted recipe for kokurka includes a recipeglaze, which consists of rice flour (three tablespoons), dry yeast (a quarter teaspoon), a quarter tablespoon of sugar, a pinch of salt, one tablespoon of vegetable oil and 4-5 tablespoons of water. All these ingredients are thoroughly mixed until homogeneous, and left in a warm place for an hour. Then you can start painting kokurki.

Kokurki sign directly beforebaking in the oven. On the dough on top of the glaze is applied a variety of drawings, all that will allow your imagination (in Russia, usually painted flowers and patterns). Then the kokurks are put in the oven and baked. It turns out painted very beautiful festive kokurki, which can be attributed to guests.

Kokurki long stored in the refrigerator, do not disappear, do not break and are always ready for use.

How many more interesting recipes are there,which over time are forced out of our cooking by oriental and western dishes. Do not forget such traditional Russian dishes, which were prepared by our ancestors for decades.

By the way, kokurki can be prepared using any other test that you prefer, but the principle remains the same.

Try to cook this dish at home and you are exactlysurprise guests at first with an unusual name, which they probably did not hear before, and then by the dish itself, which will not leave anyone indifferent. At least kokurki cause interest in "unsophisticated". Well and besides they can quickly feed the big company in a campaign or a trip. Very well they go with a piece of meat and salted cucumber.