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   COOKING      Do you have a recipe for boiling water?      26,839 messages   

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   Message 23,850 of 26,839   
   Dave Drum to All   
   Ethnic Foods Month - 1   
   17 Sep 25 21:49:00   
   
   CHRS: CP437 2   
   MSGID: 1:320/219@fidonet 5704931c   
   PID: MBSE-BBS 1.1.2 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.2 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Vatrushka   
    Categories: Russian, Pastry, Cheese   
         Yield: 6 Servings   
       
     2 1/2 c  Flour   
        30 g  Yeast   
         2 tb Butter   
         1    Egg   
     3 1/2 oz Milk (short half-cup)   
         2 tb Water   
         1 ts Sugar   
         1    Egg yolk   
         1 ts Butter   
      
   MMMMM------------------------CURD FILLING-----------------------------   
       500 g  Curd   
         1    Egg   
         3 ts Sugar   
              Salt   
       
     Dissolve yeast in lukewarm water. Stir in milk and 1/2   
     cup of flour. Leave in a warm place for about 15 minutes.   
        
     Gradually add other ingredients. Knead the dough well   
     until elastic & smooth. Let it rest (while preparing the   
     filling). Cream all the filling ingredients together.   
        
     On a lightly floured surface, roll out dough 0.5 cm   
     thick. Cut out circles about 12 cm in diameter.   
        
     Put 1 tablespoon of curd filling on each dough circle.   
     Fold the ends to form vatrushki so that the filling in   
     the middle can still be seen.   
        
     Line a baking sheet with a parchment baking paper and   
     sprinkle with water. Place ready vatrushki on the baking   
     sheet and let rest for about 10-15 minutes. Pierce some   
     holes in the middle of vatrushki with a fork.   
        
     Mix egg yolk with butter and brush vatrushki.   
        
     Set oven @ 180-200 ÂșC. Bake vatrushki for about 15-25   
     minutes (depending on how big they are). Make sure   
     vatrushki don't get too brown on the top. The bottom   
     should be well done.   
        
     Take vatrushki out of the oven, place on a wooden   
     cutting board, and cover with a dish towel and let rest   
     for about 10-15 minutes.   
        
     Bon appetit, Olga Timokhina; RusCuisine.com   
        
     Serves 6   
        
     Meal Master Format by Dave Drum - 22 June 2008   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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