Ground Beef Yeast Knishes Recipe
Ground Beef Yeast Knishes is a mouth watering recipe. Try this Ground Beef Yeast Knishes; I am sure you will get a lot of compliments for this one!
Ingredients
| Sugar | 1 Tablespoon | |
| Lukewarm water | 3/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Salad oil | 1/4 Cup (16 tbs), cooled | |
| 1 package yeast, active dry or compressed | ||
| 2 eggs, slightly beaten | ||
| All purpose flour | 3 3/4 Cup (16 tbs) | |
| Melted chicken fat or butter | ||
| Beef Filling | ||
Directions
Dissolve sugar in the water.
Add salt, melted (cooled) fat, and yeast, and let stand until yeast is softened, about 5 minutes.
Stir in the eggs, then flour, blending in the flour a little at a time to make a soft dough.
Turn dough out on a lightly floured board and knead until smooth and elastic, about 10 minutes, adding more flour as necessary.
Place the dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
Punch the dough down, then roll out very thinly on a lightly floured board to form a large rectangle about 15 by 24 inches and about 1/8 inch in thickness.
Brush the dough with melted chicken fat.
Place a row of filling about 1 inch from the edge of the dough, using about 2 cups of the filling. (For appetizer-sized knishes, use only 1 cup of the filling for each row.) Roll up the dough as for a jelly roll, making three complete turns.
Cut off dough parallel with the roll, and repeat the filling process twice more until all dough is used.
Cut each filled roll into 1-inch pieces.
Stretch dough up over cut edges on both sides of each piece and seal in center to enclose filling.
Brush knishes with melted fat; place on greased baking sheets about 3/4 inch apart.
Let rise 30 minutes.
Bake in a 375° oven for about 25 minutes, or until golden.
Add salt, melted (cooled) fat, and yeast, and let stand until yeast is softened, about 5 minutes.
Stir in the eggs, then flour, blending in the flour a little at a time to make a soft dough.
Turn dough out on a lightly floured board and knead until smooth and elastic, about 10 minutes, adding more flour as necessary.
Place the dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
Punch the dough down, then roll out very thinly on a lightly floured board to form a large rectangle about 15 by 24 inches and about 1/8 inch in thickness.
Brush the dough with melted chicken fat.
Place a row of filling about 1 inch from the edge of the dough, using about 2 cups of the filling. (For appetizer-sized knishes, use only 1 cup of the filling for each row.) Roll up the dough as for a jelly roll, making three complete turns.
Cut off dough parallel with the roll, and repeat the filling process twice more until all dough is used.
Cut each filled roll into 1-inch pieces.
Stretch dough up over cut edges on both sides of each piece and seal in center to enclose filling.
Brush knishes with melted fat; place on greased baking sheets about 3/4 inch apart.
Let rise 30 minutes.
Bake in a 375° oven for about 25 minutes, or until golden.
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