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Tрадиционными блюдами в русском ẩmке являются разные типы хлебов, prepared по-разному и с разной динамикой. В этой статье мыshall подведем сначала разные типы хлебов, а затем разvezдеем традиционные русские рецепты.

Типы хлебов

• Bread Rolls (Буллоны)
• Panackiady (Паниаткиady)
• Pryaniki (Пryaniky)
• Klesanky (Кleshanki)
• ШтROLки

Навык preparation хлеба varies depending on type and traditional recipe.

Traditional Russian Recipes

Bread Rolls (Буллоны)

Bread rolls are a staple in Russian cuisine, often served with various toppings. To make bread rolls from scratch, start by mixing warm water and yeast to activate the fermentation process.

1. Combine 1/2 cup warm water, 1 teaspoon sugar, and 1 teaspoon active dry yeast in a bowl. Let it sit for 5-10 minutes until foamy.
2. Add 3 cups all-purpose flour, salt to taste, and 1 tablespoon vegetable oil to the mixture.
3. Knead dough on a floured surface for about 10 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for about an hour, or until doubled in size.
5. Punch down dough, shape into small balls, and flatten slightly to form bulgogi rolls.
6. Brush tops with egg wash, sprinkle with sesame seeds or poppy seeds (optional), and bake at 375°F for about 15-20 minutes until golden brown.

bulgogi rolls are a traditional Russian dish often served as an appetizer or side dish. The bread is topped with ingredients such as fried onions, pickled vegetables, and melted cheese.

Pryaniki (Пryaniky)

Pryaniki are sweet russet cakes that have been a staple in Russian cuisine for centuries. To make pryaniki from scratch, start by mixing warm milk and yeast to activate the fermentation process.

1. Combine 1 cup warm milk, 2 tablespoons sugar, and 1 teaspoon active dry yeast in a bowl. Let it sit for 5-10 minutes until foamy.
2. Add 3 cups all-purpose flour, 1/4 cup chopped walnuts or raisins (optional), salt to taste, and 1 tablespoon vegetable oil to the mixture.
3. Knead dough on a floured surface for about 10 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for about an hour, or until doubled in size.
5. Punch down dough, shape into small circles, and flatten slightly to form pryaniki shapes.
6. Sprinkle tops with sugar, cinnamon, or other desired toppings (optional), and bake at 375°F for about 20-25 minutes until golden brown.

Klesanky (Кleshanki)

Klesanky are traditional Russian pancakes filled with various sweet or savory fillings. To make klesanky from scratch, start by mixing warm milk and yeast to activate the fermentation process.

1. Combine 1 cup warm milk, 2 tablespoons sugar, and 1 teaspoon active dry yeast in a bowl. Let it sit for 5-10 minutes until foamy.
2. Add 3 cups all-purpose flour, 1/4 cup chopped nuts or chocolate chips (optional), salt to taste, and 1 tablespoon vegetable oil to the mixture.
3. Knead dough on a floured surface for about 10 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for about an hour, or until doubled in size.
5. Punch down dough, shape into small circles, and flatten slightly to form klesanky shapes.
6. Fill with desired filling (e.g., jam, custard, nuts), and fold the edges under to seal.
7. Brush tops with egg wash and bake at 375°F for about 20-25 minutes until golden brown.

Shtrukhiya

Shtrukhiya are traditional Russian cookies that have been a staple in Russian cuisine for centuries. To make shtrukhiya from scratch, start by mixing warm milk and yeast to activate the fermentation process.

1. Combine 1 cup warm milk, 2 tablespoons sugar, and 1 teaspoon active dry yeast in a bowl. Let it sit for 5-10 minutes until foamy.
2. Add 3 cups all-purpose flour, 1/4 cup chopped nuts or chocolate chips (optional), salt to taste, and 1 tablespoon vegetable oil to the mixture.
3. Knead dough on a floured surface for about 10 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for about an hour, or until doubled in size.
5. Punch down dough, shape into small balls, and flatten slightly to form shtrukhiya shapes.
6. Roll each ball between your hands to shape into thin circles, and bake at 375°F for about 15-20 minutes until golden brown.

Svidokh

Svidokh are traditional Russian pastries filled with various sweet or savory fillings. To make svidokh from scratch, start by mixing warm milk and yeast to activate the fermentation process.

1. Combine 1 cup warm milk, 2 tablespoons sugar, and 1 teaspoon active dry yeast in a bowl. Let it sit for 5-10 minutes until foamy.
2. Add 3 cups all-purpose flour, 1/4 cup chopped nuts or chocolate chips (optional), salt to taste, and 1 tablespoon vegetable oil to the mixture.
3. Knead dough on a floured surface for about 10 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for about an hour, or until doubled in size.
5. Punch down dough, shape into small triangles, and flatten slightly to form svidokh shapes.
6. Fill with desired filling (e.g., jam, custard, nuts), and fold the edges under to seal.
7. Brush tops with egg wash and bake at 375°F for about 20-25 minutes until golden brown.

Shpilki

Shpilki are traditional Russian cakes filled with various sweet or savory fillings. To make shpilki from scratch, start by mixing warm milk and yeast to activate the fermentation process.

1. Combine 1 cup warm milk, 2 tablespoons sugar, and 1 teaspoon active dry yeast in a bowl. Let it sit for 5-10 minutes until foamy.
2. Add 3 cups all-purpose flour, 1/4 cup chopped nuts or chocolate chips (optional), salt to taste, and 1 tablespoon vegetable oil to the mixture.
3. Knead dough on a floured surface for about 10 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for about an hour, or until doubled in size.
5. Punch down dough, shape into small circles, and flatten slightly to form shpilki shapes.
6. Fill with desired filling (e.g., jam, custard, nuts), and fold the edges under to seal.
7. Brush tops with egg wash and bake at 375°F for about 20-25 minutes until golden brown.

Vyayka

Vyayka are traditional Russian sweet pastries filled with various sweet fillings. To make vyayka from scratch, start by mixing warm milk and yeast to activate the fermentation process.

1. Combine 1 cup warm milk, 2 tablespoons sugar, and 1 teaspoon active dry yeast in a bowl. Let it sit for 5-10 minutes until foamy.
2. Add 3 cups all-purpose flour, 1/4 cup chopped nuts or chocolate chips (optional), salt to taste, and 1 tablespoon vegetable oil to the mixture.
3. Knead dough on a floured surface for about 10 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for about an hour, or until doubled in size.
5. Punch down dough, shape into small rectangles, and flatten slightly to form vyayka shapes.
6. Fill with desired filling (e.g., jam, custard, nuts), and fold the edges under to seal.
7. Brush tops with egg wash and bake at 375°F for about 20-25 minutes until golden brown.

Tarkhan

Tarkhan are traditional Russian pastries filled with various sweet or savory fillings. To make tarkhan from scratch, start by mixing warm milk and yeast to activate the fermentation process.

1. Combine 1 cup warm milk, 2 tablespoons sugar, and 1 teaspoon active dry yeast in a bowl. Let it sit for 5-10 minutes until foamy.
2. Add 3 cups all-purpose flour, 1/4 cup chopped nuts or chocolate chips (optional), salt to taste, and 1 tablespoon vegetable oil to the mixture.
3. Knead dough on a floured surface for about 10 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for about an hour, or until doubled in size.
5. Punch down dough, shape into small triangles, and flatten slightly to form tarkhan shapes.
6. Fill with desired filling (e.g., jam, custard, nuts), and fold the edges under to seal.
7. Brush tops with egg wash and bake at 375°F for about 20-25 minutes until golden brown.

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