Composition / ingredients
Step-by-step cooking
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Knead the dough: pour warm water into a bowl, add sugar, salt and yeast. Mix thoroughly until all ingredients are dissolved. After that, add the mayonnaise and mix again.
Sift the flour and knead a thick soft dough. The bowl with the dough is covered with a clean towel or tightened with cling film and put in a warm place for half an hour to rise.
After half an hour, when the dough has already risen enough, we crumble it, transfer it to a floured table and roll it into a layer half a centimeter thick. Cut into any shape into lozenges and squares.
Then we start deep-frying until golden brown.
Bon appetit!
Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!
Dry yeast can be replaced with fresh pressed yeast, based on the proportion of 1:3. That is, for 1 gram of dry yeast required by the recipe, you need to take 3 grams of fresh.
Caloric content of the products possible in the composition of the dish
- Pressed yeast - 109 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salad mayonnaise of 50 % fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
