Elastic dough that freezes without cracking.
A pliable, elastic dough for varenyky is simple.
This way it always comes out firm but soft.
It does not crack in the freezer and does not fall apart in the pan.
Roll it as thin as you need — not only for varenyky or pelmeni, even for chebureki.
Puddings & bakingI no longer pour milk into this dough. Soft, slightly “wet” yeast dough that stays fresh — the secret is kefir. Soured milk, kefir or homemade buttermilk is ideal for yeast baking. For a slightly “wet” dough, mix it on soured milk: it stays soft and fluffy, the yeast works better, and the loaf keeps its flavour.
Puddings & bakingA plum cake with streusel: tender, moist crumb, plum filling and a crunchy sugar crust.
Puddings & bakingCurd-cheese biscuits from my grandmother: quick, no long kneading, and rather good for you.
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