Пухкі Смажені Пиріжки з Рисом, Цибулею та Яйцем – Секрет Пухкого Заварного Дріжджового ТІСТА

Ingredients

• 18 g Fresh Yeast (pressed fresh yeast)
• 1 tbsp Granulated Sugar (for activating yeast)
• 45 g All-Purpose Flour (for starter)
• 250 ml Water (room temperature for starter)
• 650 g All-Purpose Flour (total flour for dough)
• 1 tsp Salt (for dough)
• 4 tbsp Refined Vegetable Oil (3 tbsp for dough, 1 tbsp for kneading; plus extra for frying)
• 140 g Rice (rinsed, long‑grain)
• 280 ml Water (for cooking rice)
• 1 large Onion (peeled and chopped)
• 1 tbsp Butter (unsalted, for filling)
• 5 large Eggs (hard boiled, chopped)
• 0.5 tsp Black Pepper (ground, to taste)
• 1 tsp Dried Herbs (optional, for flavor)
• 500 ml Cooking Oil for Frying (vegetable oil, for deep frying)

Instructions

1. Activate Yeast

   Combine fresh yeast, 1 tbsp sugar, 45 g flour and 250 ml room‑temperature water in a saucepan. Stir until dissolved.

   Time: PT5M

2. Cook the Starter

   Place the saucepan over medium heat and stir continuously for 2–3 minutes until the mixture thickens slightly but does not boil.

   Time: PT5M

3. Cool the Starter

   Remove from heat and let the starter cool to a lukewarm temperature (around 30‑35 °C) by stirring occasionally.

   Time: PT5M

4. Make the Dough

   In a large mixing bowl combine the cooled starter with 3 tbsp oil, 1 tsp salt and gradually add the remaining flour (about 600 g), mixing with a spoon. When the dough comes together, knead by hand for 2‑3 minutes until slightly sticky.

   Time: PT10M

5. First Fermentation

   Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 50‑60 minutes, or until it has noticeably expanded.

   Time: PT60M

6. Rinse and Cook Rice

   Rinse 140 g rice several times in cold water until the water runs clear. Transfer to a pot, add 280 ml water and ½ tsp salt, bring to a boil, then simmer covered until the rice is tender (about 12‑15 minutes).

   Time: PT20M

   Temperature: 100°C

7. Sauté Onion

   While the rice cooks, heat 1 tbsp oil in a skillet over medium heat. Add the chopped onion, sprinkle a pinch of salt and sauté until golden brown, about 5‑7 minutes.

   Time: PT7M

8. Prepare Filling

   In a bowl combine the cooked rice, sautéed onion, 1 tbsp butter, the chopped boiled eggs, black pepper and optional dried herbs. Mix well until the butter melts and the ingredients are evenly distributed.

   Time: PT5M

9. Divide and Rest Dough

   Turn the risen dough onto a lightly oiled surface. Divide it into two equal portions, then cut each portion into 10 equal pieces (total 20). Lightly oil each piece and let rest for 10 minutes.

   Time: PT10M

10. Shape Buns

    Take one piece of dough, flatten it, place a spoonful of filling in the centre, fold the edges over and pinch to seal, forming a round bun. Repeat for all pieces.

    Time: PT20M

11. Heat Frying Oil

    Pour about 1 cm deep vegetable oil into a deep skillet and heat over medium heat until it reaches 170‑175 °C (test with a small piece of dough – it should sizzle and rise).

    Time: PT5M

    Temperature: 170-175°C

12. Fry Buns

    Carefully place a few buns into the hot oil. Fry 3‑4 minutes on the first side, then flip and fry another 3‑4 minutes until golden and puffed. Remove with a slotted spoon and drain on paper towels.

    Time: PT30M

    Temperature: 170-175°C

13. Serve

    Serve the hot fried buns immediately, optionally with extra butter or sour cream.

    Time: PT5M

Nutrition Facts

Calories

800

Protein

15 g

Carbohydrates

80 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Fresh Yeast: dry yeast (6 g)
• Instead of Refined Vegetable Oil: canola oil, sunflower oil
• Instead of Rice: basmati rice
• Instead of Butter: margarine

Equipment Needed

• Saucepan
• Skillet
• Mixing Bowl
• Wooden Spoon
• Kitchen Towel
• Paper Towels
• Plate
• Slotted Spoon (optional)
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Cook the Starter
• Cool the Starter
• Make the Dough
• First Fermentation
• Shape Buns
• Heat Frying Oil
• Fry Buns

Chef Tips from the Video

• Use a kitchen thermometer to monitor oil temperature for consistent frying
• For extra flavor, add a pinch of smoked paprika to the filling
• After frying, place buns on a wire rack before serving to keep them crisp

Troubleshooting

Storage

Refrigerator: Store cooked buns in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet or oven before serving.

Freezer: Freeze unbaked buns wrapped individually in plastic and placed in a freezer bag for up to 2 months. Fry directly from frozen, adding a minute or two to the cooking time.

Room temperature: Do not keep at room temperature longer than 2 hours; risk of bacterial growth.

Make-Ahead Tips

• The dough can be refrigerated overnight after the first rise; bring to room temperature before shaping
• Filling can be prepared a day ahead and kept refrigerated
• Unbaked buns freeze well; fry from frozen for a quick snack

Frequently Asked Questions