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Delicious Urdoa recipe: Savory bread with a stuffing of urda

Preparation time: 30 minutes
Baking time: 30-40 minutes
Total time: 1 hour
Number of servings: 12 servings

Welcome to the flavorful world of baking recipes! Today, I will guide you step by step in the preparation of a delicacy that combines tradition with unmistakable taste: urdoaice. These savory bakery products with a filling of nettles are perfect for any meal, whether you serve them as an appetizer, a snack or as part of a hearty lunch.

The history of urdoca is a fascinating one, a perfect example of how simple ingredients can transform an ordinary meal into a memorable culinary experience. Their origins are deeply rooted in the tradition of housewives who sought to use available ingredients to create something tasty and nutritious.

Now let's get to work!

Ingredients for the dough:

- 1 kg flour
- 1 cube yeast (about 25 g)
- 7 tablespoons sugar
- 10 tablespoons oil
- 2 eggs
- 1 teaspoon salt
- Peel of 1 lemon
- 100 ml beer
- 300 ml lukewarm milk

Ingredients for the filling:

- 700 g ughur
- 2 eggs
- a pinch of salt
- 5 tablespoons of sugar (to balance the salt)
- Green apple (one larger bunch, finely chopped)
- 1 egg (for basting)

Step 1: Prepare the dough

1. Start by si sifting the flour in a large bowl. Sifting not only removes any impurities but also aerates the flour, giving the dough a fluffier texture.

2. Add the sugar, salt and lemon zest. Mix the dry ingredients so that the flavors combine evenly.

3. In a small bowl, dissolve the yeast cube in the lukewarm milk. Make sure the milk is not hot or you will destroy the yeast. Let the mixture sit for 5-10 minutes, until frothy.

4. Make a crater in the center of the flour and pour in the yeast mixture, oil, beer and eggs. Stir the ingredients gradually, using a fork or spatula, until the dough begins to come together.

5. When the dough becomes harder to mix, start kneading it with your hands. Knead for about 10-15 minutes, until the dough becomes elastic and smooth. If it is too sticky, add a little flour, but be careful not to overdo it.

6. Shape the dough into a ball, place in a bowl greased with a little oil, cover with a clean towel and leave to rise in a warm place for about 1 hour, or until doubled in volume.

Step 2: Prepare the filling

1. In a large bowl, place the nettles and mash gently with a fork. Add the eggs, a pinch of salt, the sugar and the chopped dill. Mix the ingredients well until you have a smooth stuffing.

Step 3: Assembling the strudel

1. Once the dough has risen, divide it into 12 equal pieces. You can use a kitchen scale to make sure each piece is the same weight.

2. On a floured surface, roll out each piece of dough into a thin circle. Make sure you don't use too much flour, as this can affect the final texture of the dough.

3. Spoon a generous spoonful of the urda filling into the center of the dough circle. Fold the dough over the filling and press the edges to seal well.

4. Place the urdocakes on a tray lined with baking paper. Let them rise again for 15-20 minutes.

Step 4: Baking

1. Preheat the oven to 180°C.

2. Whisk the remaining egg and brush each eggroll. This step will ensure a golden and appetizing crust.

3. Bake the urdocakes for 30-40 minutes or until golden and sound hollow when lightly tapped on the bottom.

Serving Suggestion:

Urdoa are delicious served warm, but can also be enjoyed at room temperature. Serve them alongside a fresh salad or with a cup of plain yogurt for a refreshing contrast. A cold beer or a dry white wine also goes well with these treats.

Helpful tips:

- If you don't have urad, you can use cottage cheese or ricotta, but the flavors will be slightly different.
- Add a few olives or cheese cubes to the filling for an even more complex flavor.
- Instead of dill, use fresh parsley or basil for a different flavor.

Nutrition facts:

One serving of urdocakes contains about 250 calories, and is high in protein thanks to the filling of urdoca and eggs. These are a good source of calcium, essential for bone health. The oil in the batter also adds healthy fats that contribute to a feeling of fullness.

Frequently asked questions:

1. Can I use dried yeast instead of fresh yeast?
Yes, you can use dried yeast, but use about 7 g (1 sachet) and follow the same instructions.

2. What can I do if the dough doesn't rise?
Check if the yeast is active. You can test this by mixing it with warm water and sugar. If it doesn't foam after 10 minutes, the yeast is dead.

3. Can you freeze the yeast?
Yes, you can freeze them. Make sure they are completely chilled before putting them in freezer bags. They can be reheated in the oven before serving to return them to their crunchy texture.

Now that you have all the information you need, it's time to put on your apron and enjoy the cooking process! Urdoughnuts are not only a simple recipe, but also a wonderful way to gather the family around the dinner table. Enjoy!

 Ingredients: 1 kg flour 1 cube of yeast 7 tablespoons of sugar 10 tablespoons of oil 2 eggs 1 teaspoon of salt zest from 1 lemon 100 ml beer 300 ml milk FILLING 700 g ricotta 2 eggs a pinch of salt 5 tablespoons of sugar green dill (1 larger bunch) greased 1 egg

 Tags:  baked goods