A dish with ayran

Name: A dish with ayran - Marilena B.
Ingredients: 600 g flour; 200 ml ayran (or more watery yogurt); 50 g melted butter; 1 egg (the egg white is used in the dough and the yolk for brushing the rolls on top); 1/2 teaspoon baking soda; 2 teaspoons lemon juice; a pinch of salt; 200 g cheese; 100 g cheese (similar to cheddar); 7; 8 sprigs of parsley; 5 sprigs of dill.

Pasta/Pizza - A dish with ayran by Marilena B. - Recipia

Ayran Buns When I want to prepare something savory without waiting for the dough to rise, I make these ayran buns. The dough is quickly kneaded, and the cheese, cheese, and herbs give it flavor without needing many ingredients. Simple balls are formed, brushed with yolk, and baked until they acquire a golden crust. They are good both warm and cold, alongside ayran or tea. Quick Info Preparation time: the exact time is not specified; the dough is prepared in a short time Baking time: maximum 25-30 minutes Oven temperature: 180°C Total time: quick preparation plus baking time Servings: the number depends on the size of the formed balls Difficulty: easy Recipe type: savory buns with cheese, cheese, herbs, and ayran Ingredients 600 g flour 200 ml ayran or thinner yogurt/sour milk 50 g melted butter 1 egg 1/2 teaspoon baking soda 2 teaspoons lemon juice 1 pinch of salt 200 g cheese 100 g cheese 7-8 sprigs of parsley 5 sprigs of dill For brushing The yolk from the egg used in the dough The egg white is added to the mixture, while the yolk is kept for brushing the buns before baking. Preparation method 1. Prepare the ingredients Separate the egg. Set the egg white aside for the dough, and keep the yolk in a small container for later. Finely chop the parsley and dill. The cheese and cheese are grated on a small grater to spread easily in the dough. The butter should be melted, but it doesn't need to be hot when added to the other ingredients. 2. Activate the baking soda Put the flour in a large bowl and make a well in the middle. Sprinkle the baking soda into the well, then pour the lemon juice over it. The acid from the lemon will react with the baking soda. 3. Form the dough Add the ayran, melted butter, egg white, salt, grated cheese, cheese, and chopped herbs to the flour. Knead until you get a cohesive dough with evenly distributed ingredients. If the dough is too soft or sticks to your hands, add a little more flour. The amount may vary slightly depending on how watery the ayran or yogurt used is. The final dough should not stick to your hands. 4. Shape the buns Tear pieces from the dough and shape them into balls. Place them on a baking tray lined with parchment paper or greased with oil. Leave some space between them so they don't stick during baking. They don't need to be very large. The important thing is that they are similar in size so they bake approximately at the same time. 5. Brush them with yolk Gently beat the reserved yolk and brush the surface of each ball. This step helps the buns achieve a golden color during baking. 6. Bake the buns Place the tray in the preheated oven at 180°C. Bake the buns for a maximum of 25-30 minutes, depending on the type of oven. Check them towards the end. When they are golden on the surface, they can be taken out. The exact time may vary, especially if the balls were made smaller or larger. 7. Serve The buns can be served warm or cold. They are suitable next to a glass of ayran or tea. Why I make the recipe often I like that it doesn't require rising time and that the dough is prepared in a single bowl. The cheese and cheese make the buns hearty, and the herbs give them a pleasant taste without needing many spices. They are suitable for a savory breakfast, as a snack, or for days when I want to put something simple on the table. Another advantage is that they can be served even after cooling. They don't need to be consumed immediately after coming out of the oven, although warm they have a more pleasant texture. Tips and variations Tips Use a large enough bowl, as the flour and other ingredients take up quite a bit of space, and the dough needs to be kneaded without spilling out of the bowl. Do not add all the extra flour at once if the dough is sticky. Add a little bit at a time and knead after each addition. The goal is to obtain a non-sticky dough, not a very hard one. Ayran can have different consistencies. If it is thicker, the dough may require more liquid, and if it is very watery, you may need a little extra flour. The basic recipe uses 200 ml. The baking soda is placed in the middle of the flour and sprinkled with lemon juice before adding the rest of the ingredients. No separate step is needed. Keep an eye on the oven in the last minutes of baking. The recipe indicates a maximum of 25-30 minutes, but smaller buns may brown faster. Substitutions Ayran can be replaced with thinner yogurt or sour milk, as indicated in the basic recipe. For herbs, parsley and dill are used in the specified amounts. If you don't have the exact number of sprigs, maintain the proportion between the two and chop them finely so they mix well into the dough. Variations You can make the balls smaller or larger, but the size affects the baking time. Larger ones may need more time to bake, while smaller ones brown faster. For a richer surface, keep the layer of yolk even on each bun. This is the only addition intended for finishing on top. Serving ideas Serve the buns with ayran, tea, or simply as a savory snack. They are also good on a platter with other simple dishes, but the recipe does not require a separate sauce for consumption. Frequently asked questions Can I use only yogurt instead of ayran? Yes. In this recipe, ayran can be replaced with thinner yogurt or sour milk. If the yogurt is very thick, the dough may have a different consistency, so check the texture while kneading. What do I do if the dough sticks to my hands? Add a little flour and continue kneading. It's important to add it gradually, so you don't end up with a dough that is too hard. The dough is ready when it no longer sticks to your hands. Can I skip separating the egg? Separating the egg is necessary in the preparation method of the recipe. The egg white is added to the dough, while the yolk is used to brush the buns before putting them in the oven. How long do the buns bake? They bake at 180°C for a maximum of 25-30 minutes. The duration depends on the oven and the size of the balls. Watch the color on the surface and take them out when they are golden. Can I make the buns very large? Yes, but the size affects their baking. If they are larger, they may need more time to bake inside, while smaller ones bake faster. It is helpful to shape them as similarly in size as possible. Nutritional values The values are estimated and refer to the entire amount of dough, without being able to calculate exactly per piece, as the number and size of the buns are not specified. For the whole recipe, the estimate is about 3,500-3,700 kcal, depending on the type of cheese, cheese, and ayran used. Proteins: approximately 115-125 g Carbohydrates: approximately 450-470 g Fats: approximately 75-85 g If you make 20 buns, one piece would have approximately 175-185 kcal. This value is indicative and changes if you make more or fewer balls. Storage and reheating The buns are best fresh, but they can be stored after cooling in a closed container at room temperature for a short time. For longer storage, they can be placed in the fridge, but the texture may become denser. They can be consumed cold as they are, or heated before serving. If you heat them, do it gradually, just enough to make them pleasantly warm without drying them out.

A dish with ayran

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