On such a bright Easter holiday, we are used to baking paski and coloring eggs. Everyone knows this from young to old, and everyone is looking forward to this holiday to beat the painted eggs and eat fresh butter flakes. However, few people remember such a simple and tasty dish as kokuriki, which were also prepared for centuries in Russia on the eve of Easter. They were also painted with glaze and equipped with them travelers on the road. Kokurki, now a little-known dish consisting of rye bread wrapped around a whole boiled egg. Cooking kokuriki is quite simple and takes a little time, and the dish itself is very convenient for picnics and just feasts. Traditional kokuriki are usually cooked on sour cream, although there are other options for kokuriki recipe.
Kokuriki recipe for sour cream.
So, for cooking kokuriki 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 kokurki recipe involves kneading a cool rye dough, such that it can be sculpted from it. To do this, mix sour cream with salt and flour, adding flour gradually to such an extent that it is possible to knead the dough with your hands. Then we continue to drive the flour into the dough with our hands until 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 cake and roll out a rolling pin into a thin leaf. When all the parts are rolled out, take boiled and previously peeled eggs and seal them in the dough, wrapping from all sides. On the one hand, a seam is obtained, and on top of the cupcakes are smooth, like bread rolls.
After that, grease the baking sheet with vegetable oil and put the kokuriki on it with the seams down. We put in the oven for about thirty minutes at 180 degrees, bake until cooked. Kokurki are ready. They can be stored for a long time, taken on the road, they are very convenient, satisfying, and most importantly, tasty.
Previously, when in Russia, kokurki were a very famous dish, for Easter they were cooked painted like eggs. And painted with a special glaze before baking.
The painted kokurki recipe includes a glaze recipe that 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 of the listed ingredients are thoroughly mixed until the mass is uniform and left in a warm place for an hour. Then you can start painting kokuriki.
Kokurki sign immediately before baking in the oven. A variety of drawings are applied to the dough from above with glaze, everything that your imagination will allow (in Russia usually flowers and patterns were painted). Then the kokuriki are put in the oven and baked. It turns out painted very beautiful holiday kokuriki, which can be attributed to the guests.
Kokurki are stored in the refrigerator for a long time, do not disappear, do not break, and are always ready for use.
How many more interesting recipes exist that over time are supplanted from our culinary by oriental and western dishes. Do not forget such original Russian dishes that have been prepared by our ancestors for decades.
By the way, kokurki can also be prepared using any other dough that you prefer, but the principle itself remains the same.
Try to cook this dish at home and you will surely surprise guests first with an unusual name that they probably have not heard before, and then with the dish itself, which will not leave anyone indifferent. At least kokuriki are of interest to the "inexperienced." Well, besides, they can quickly feed a large company on a hike or trip. Very well they go with a piece of meat and pickles.