Kokurki of my childhood

Continue the old tradition, bake kokurki! Kokurki are prepared quickly, the dough does not need to stand.Baking turns out to be very homely, sincere and cozy.

Silver

The author of the recipe

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Composition / ingredients

servings:

Wheat flour

260

Margarine

100

Sour cream

100

Sugar (Two teaspoons)

Table salt (one teaspoon)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 7 g

Fats 32 % 22 g

Carbohydrates 58 % 40 g

381 kcal

GI: 3 / 0 / 98

Step-by-step cooking

Cooking time: 1 h

Step 1:
Knead the dough for the cocoons on sour cream and margarine, adding salt and sugar.I like to salt with coarse salt, so that when you crack the finished cockle you come across grains of salt, which create a very interesting taste contrast.That's why these cockerels are good.
Step 2:
Gradually add the sifted flour, first chop everything with a knife, and then, adding more flour, we begin to knead with our hands.
Step 3:
That's such an elastic and elastic bun turned out.(I'll tell you a secret:I am the same artist as Kisa Vorobyaninov)
Step 4:
The dough, well kneaded, is rolled into a layer, seven millimeters thick and cut out small circles from it.Then we roll the trimmings into a bun again, roll them out and cut them out again until the dough runs out.
Step 5:
Spread out on a baking sheet, prick with a fork and put in a preheated oven to one hundred and eighty degrees for thirty minutes.The dough does not increase in volume when baking, because there is no yeast or baking powder in it.
Step 6:
That's such an appetizing family of golden cocurochek we got!
Step 7:
Soft inside, crispy outside!

Surely there are happy people among you who have also tried dishes prepared by their grandmother's own hands, in a real Russian oven.I had a chance to experience this happiness !The warmest memory from childhood - morning preparations for school and for breakfast kokurki from the oven with fresh milk, soft inside, crispy outside.And these memories warm the soul throughout life.And the preparation of kokuroks was as simple and simple as the simple soul of my beloved grandmother.The recipe is similar to the one from which the grandmother in the fairy tale made a bun .Do you remember he boasted that "there is methane on the sousek, meshon on sour cream, pryazhon in raw oil".That's right, exactly about our cockerels! How many more interesting recipes exist, which are eventually forgotten and displaced from our cooking by new modern dishes. But do not forget such native Russian dishes that our ancestors have been preparing for decades.And they knew a lot about it.