Volovans: or baskets with mushrooms

1 serving


make volovans or baskets from puff dough. mushroom or porcini mushrooms cut into thin slices, skin, add sour cream sauce, boil and put in willows or baskets. when served, sprinkle finely chopped dill. serve on a plate covered with a paper napkin. for puff dough, use flour with good gluten (at least 40%). dissolve citric acid, salt in water, add melange, stir, pour 85-90% of sifted flour relying on the recipe and knead the dough with quick movements. leave the kneaded dough on the table for 25 - 30 minutes to swell the proteins and cool. then prepare the oil. for this, mix 5-10% of flour with oil so that no lumps are formed, form a layer in the form of a rectangle and cool. roll the dough into a rectangular layer, approximately twice as much as the oil layer. the edges of the dough should be slightly thinner than the middle. put a prepared piece of oil on the middle of the dough, wrap the edges in the form of an envelope and pinch. after that, carefully, so as not to tear it, roll it out in all directions to obtain a rectangular layer, the edges of which are rolled again; the ends should not converge in the middle. then double the piece of dough and leave for 20 minutes to cool; to prevent a crust from forming on the surface, the dough should be covered with a wet napkin. Roll the cooled dough again, fold four times and cool (25 - 30 minutes). then roll the dough again, fold three times and cool (45 minutes). finally, the dough is rolled out for the last time with a thickness of 5-6 mm. cut circles from rolled dough with a large corrugated notch. Put half of the total number of circles on a pastry sheet wetted with water and gently lubricate with an egg so that the egg does not fall on the dough cut. from the rest of the circles, cut the middle with a smooth, smaller notch. this circle, in the form of a ring, put on the lower circle of dough and press lightly with your hand. before baking, lubricate the dough surface with an egg so that in no case does the egg fall on the sides of the cut dough, otherwise the dough layers will not give rise. when making oxen, the upper cake should be made slightly thicker than the lower one. this is necessary in order for the hair to be high, with a large hole, so that more filling can be laid in it. bake volovans at 220-230 °