Dough for samsa

In many cuisines of the world there are dishes that resemble our cakes, which are made from any dough with a filling. In Uzbekistan, this dish is samsa. Most often, it is filled with minced meat and onions, but other options are also possible. A distinctive feature is that the products used for it raw. Samsa can be puff or plain, baked from unleavened or yeast dough. The taste of the Uzbek pie depends not only on the filling, but also on what kind of dough for samsa was used. Its recipes are simple and varied. Everyone can choose the option that seems to him the best.

Cooking Features

Dough recipes for samsa, despite the variety, are not complicated and do not contain a large number of ingredients. However, if kneading and rolling out the dough is wrong, samsa can be tough, dry, tasteless.

Dough flour must be sieved. Experienced chefs do this twice. The purpose of this manipulation is not only to save the product from small litter. The main task is to fill the flour with oxygen, to make it light and fluffy. Such flour is easier to combine with liquid components, products made from it are more gentle and airy.
Do not save on flour for samsa. In a low-quality product there is little gluten, the dough from it turns out dense and inelastic, it is badly rolled.
Traditional puff samsa dough is rolled into a thin layer, oiled or greased, rolled into a cord and temporarily removed in a refrigerator. When after you cut pieces from it and roll, you will see layers.
After kneading, the dough must be given time to rest. Having lain down for half an hour or longer, the dough becomes much more malleable, since the gluten contained in it has time to swell. So that the dough does not wind up, it is covered with cling film.
If you decide to cook yeast dough for samsa, make sure that the room is warm, do not allow drafts.
The dough for samsa should be rolled thinly, otherwise the product will not be tasty enough.
The edges of the dough after putting the filling on it are fastened carefully. To do this, they can be moistened with water using a cooking brush. Experienced chefs close up the edges with a shaped stitch that provides a tighter grip. If samsa breaks out during cooking and meat juice flows out of it, the organoleptic qualities of the food will be severely affected.
Traditional Uzbek samsa is baked in a tandoor, but in the oven of an ordinary gas or electric stove it turns out tasty and appetizing.

The finished samsa is often covered with a wet towel so that it sweats up and becomes softer.

Classic test recipe for Uzbek samsa

Composition:

wheat flour - 0.5 kg;
salt - 2 g;
fat tail - 70 g;
water - 0, 25 l.

Method of preparation:

Sift flour twice, mix with salt.
In the center, make a recess, pour water into it.
Start stirring with a spoon, gradually raking flour from the edges to the center.
When the dough is too thick to stir with a spoon, proceed to kneading it with your hands.
When the dough stops sticking to your hands, roll it into a ball, wrap with cling film and put it in the fridge for 20-30 minutes.
After a specified time, roll out the dough. It is better to roll it into a rectangle, so that after it was easier to form a roll.
Lubricate the dough fat tail fat, roll into a tight roll.
Place the roll in a bowl, coiled. Cover with a towel and refrigerate again for at least half an hour, preferably even for an hour.
Cut the roll into pieces, roll them in flour and roll.

Now you can put stuffing on the dough layers, pinch the edges and bake samsa. Properly made dough does not burn before the filling is baked.

Yeast dough for samsa

Composition:

flour - 1 kg;
salt - 10 g;
dry yeast - 30 g;
sugar - 30 g;
water - 0, 25 l;
butter - 150 g.

Method of preparation:

Boil the water, cool it to about 35-40 degrees.
Pour yeast, sugar and salt in warm water, mix and leave for 15 minutes. During this time, the yeast must be activated. A sign of what they have earned is the formation of a frothy cap.
Sift flour.
Melt the butter in a water bath or in a microwave oven, not allowing it to boil.
Allow melted butter to cool slightly. Connect it with the brew, mix well.
Gradually add flour, knead the dough.
Place the dough in a large saucepan, cover with a towel.
Put the pan with the dough in a warm place, so that it would soon fit.
You can proceed to the next stage when the dough will increase in volume by a factor of 2–5 to 3–3. It will happen in about 1, 5-2 hours.
Puddle the dough, wait until it rises again. It will take no more than an hour.
Tear off pieces of the desired size from the dough, roll them into a flat cake, form samsa.

If you make a samsa according to this recipe, it will be fluffy and soft, but not layered.

Dough for samsa with milk

Composition:

wheat flour - 0, 55-0, 6 kg;
milk - 0, 25 l;
vegetable oil - 20 ml;
butter - 50 g;
chicken egg - 1 pc .;
salt - a large shchip.

Method of preparation:

Remove the milk from the refrigerator beforehand, because by the time the dough is prepared it should be at room temperature.
Break an egg into a bowl, add a dash of salt to it. Beat the egg with a fork or a whisk.
Add the milk, beat the egg with it. As a result, the mixture should acquire a uniform consistency.
Pour a third of the previously sifted flour into the liquid mixture. Stir, avoiding the formation of lumps.
Add a spoonful of vegetable oil, mix.
Pouring the remaining flour in pieces, knead the soft, but not sticky dough.
Rolling the dough into a ball, wrap it with cling film and leave it for half an hour.
Melt the butter.
Make a cylinder out of dough, roll it into a rectangular layer.
Smear the dough with melted butter, roll it into a tight roll.
Roll the roll up with a snail into a bowl, cover with cling film and refrigerate for 40-60 minutes. If you are in a hurry, you can cool the dough in the freezer. It takes 15 minutes.

It remains to cut the roll into columns and roll each of them into the layer, put the stuffing on the dough, pinch the edges and place in the oven preheated to 180-200 degrees. Baking time depends on the nature of the filling and the size of the samsa, it is usually 30-45 minutes.

Dough for samsa on kefir

Composition:

wheat flour - 0, 45-0, 5 kg;
chicken egg - 1 pc .;
kefir - 0, 25 l;
salt - 5 g;
soda - 2 g;
butter or margarine - 0, 2 kg.

Method of preparation:

Remove the kefir from the refrigerator in advance so that it will be at room temperature by the time the dough is prepared.
Beat the egg with salt using a whisk or fork.
Add soda to kefir, stir, wait for the reaction.
Pour kefir into the egg, whisk it with a whisk or fork.
Sift the flour into a separate container.
Rub the cooled oil. Pound it with flour. The result is a mixture that resembles a crumb.
To flour crumb pour kefir-egg mixture. Stir with a spatula or mixer, using special nozzles for the test.
Knead the dough with your hands.
After forming a ball from the dough, put it in a plastic bag and put it in the fridge for 30 minutes.

After the specified time, the dough can be rolled, cut into squares of the desired size and form the samsa.

Dough for samsa with sour cream

Composition:

wheat flour of the highest grade - 0, 5 kg;
sour cream - 0, 25 l;
margarine - 0, 25 kg;
chicken egg - 1 pc .;
baking powder for dough - 5 g;
salt - 5 g.

Method of preparation:

In a bowl, sift 2 cups of flour. Mix it with baking powder.
Place chilled margarine on the working surface of the table, cut it into small pieces.
Pour prepared flour on chopped margarine.
Chop the flour with margarine with a knife so that no large pieces are left.
In the flour crumb formed as a result of the above manipulation, make a funnel.
In a separate bowl, beat the egg with salt, add sour cream to it, mix well.
In the funnel made in the flour crumb, pour the cream-egg mixture. Knead the dough. First, it should be kneaded with a spoon or spatula, then complete the process of kneading the dough with your hands.
Make a bun from the dough, wrap it with cling film and put it in the fridge for half an hour.
Divide the chilled dough into several pieces, depending on what size you want to make samsa.
Roll each part into a thin layer, put the filling in the center. Pinch the edges to form a triangle.

Place the triangles with seams down on a baking tray covered with parchment, place in a preheated oven and bake the samsa until ready. According to this recipe, the dough is tender and crumbly.

The dough for samsa can be made according to several recipes, each of which has its own advantages. The taste of the finished products depends on the choice of dough recipe.