Recipes for the kurik on margarine are very much appreciated by many housewives, not only for their incredibly delicate taste, but also for the convenience of cooking. It turns out to be quite oily, elastic and well rolled out.
Shortbread dough for margarine
Ingredients:
- creamy margarine - 250 g;
- milk - 150 ml;
- soda food - pinch;
- baking powder for dough - 1 tbsp. a spoon;
- egg - 2 pieces;
- sugar is small - 0.5 tbsp. spoons;
- wheat flour - 3 items;
- salt.
Preparation
To prepare a dough for margarine for a kurik, first sift the flour together with the baking powder through a fine sieve. Eggs are broken into a deep bowl, we add fine sugar, a pinch of salt, a softened creamy margarine and carefully rub everything. Then pour in the milk and gradually pour in the flour, kneading the dough. After that, wrap it in a kitchen towel and put it in the refrigerator for a while.
Dough for kurik on margarine and yogurt
Ingredients:
- kefir low-fat - 150 ml;
- margarine - 100 g;
- flour - 5 items;
- sugar - 2 tsp.
- water filtered - 0.5 tbsp.
- yeast - 25 g.
Preparation
Water a little warmed up and throw in a spoonful of sugar and a little flour. Then put fresh yeast, leave for 5 minutes, and then pour kefir and throw sugar. Thoroughly mix everything, pour gradually sifted flour, add chopped margarine and knead an elastic and contented dough. Now wrap it in a clean towel and keep it for about half an hour in the heat. After that, you can proceed to the preparation of the filling and the formation of the kurik.
Dough for kurik on sour cream and margarine
Ingredients:
- baking soda - pinch;
- margarine creamy - 100 g;
- salt - a pinch;
- sour cream 25% - 4 tbsp. spoons;
- flour - 500 g;
- egg - 1 piece;
- soda food - pinch;
- milk - 50 ml.
Preparation
Take a few spoons of fresh thick sour cream, put it in a bowl and break the chicken egg. Then add the softened margarine and pour in the fatty milk. After this, throw in the resulting mass of a little soda, a pinch of salt and add parts of wheat flour, previously sieved. We knead the elastic soft dough with a stiff consistency. Now wrap it in a towel and put it away for a while in the freezer. There it will slightly freeze, harden and become more plastic. Then we divide it into several equal parts, we form a pie from them and send it to the oven.