Санкт-Петербург, ул. Восстания д.1,

тел: 275-05-05, 8 (921) 778-00-01

пн-пт 8-22, сб-вс 9-21

Карта расположения «Пирожковой»
Карта

Rogulka with potato

Ingredients

Dough:
Wheat flour - 230 g
Rye flour - 100 g
Baking soda - 2 g
Kefir - 70 g
Warm water - 70 g
Oil - 7 g
Salt - 4,5 g
Flour for sprinkling the table - 50 g

Filling:
Boiled potato - 1000 g
Salt, pepper – to the taste

For oiling:
Sour cream - 65 гр.
Mayonnaise - 30 гр.

Recipe

For 10 servings

Wheat-rye dough – 450 g, potato filling – 1000 g, butter – 100 g.

Preparation of dough: mix kefir with water; add salt, soda, 2 kinds of flour. Knead the dough until it becomes elastic. Brush the dough with oil. Cover the dough with plastic wrap and leave for 10-15 minutes.

Preparation of filling: mash boiled potatoes, add salt and pepper.

How to make rogulka: divide the dough into round-shaped buns 45 g each. Roll them out, then put the filling on them evenly. Apply sour cream with mayonnaise above. Gather up rogulkas’ edges. Bake for 25 minutes under T 160°. Brush cooked buns with butter.

Bon appétit!


Белки Жиры Углеводы Калорийность/кКал Калорийность/кДж
на порцию 6,15 9,12 42,64 277,30 1160,20
на 100 гр. 4,73 7,02 32,80 213,30 892,46

The process of rogulka with potato making


ру