Готовим дома

Готовим дома



Примечание от Admin.

  • За основу рецепта взят рецепт, приведённый на сайте technomouse. 
  • Оригинал рецепта расположен на сайте smacznapyza.blogspot.
  • Ингредиенты, используемые в оригинале рецепта указаны в скобках и выделены цветом.
  • В публикуемом рецепте устранены несуразности, ошибки и разночтения множества репостов рецепта этой ватрушки, опубликованных в Инете.
  • Рецепт противопоказан тем, кто не любит лук в любых его ипостасях и проявлениях. Но в порядке исключения я рекомендую попробовать. А вдруг? :-)))



  • Пшеничной муки в\с- 3 ст. (400 гр.) 
  • Дрожжи сухие- 7 гр. (30 г свежих дрожжей)
  • Яйцо- 2 шт. (1 шт.)
  • Вода- 1,5 ст. (около ¾ стакана молока)
  • Соль- 1 ч. л. (1/3 ч. л.)
  • Растительное  масло- 3 ст. л. (2 ст. л. рапсового масла)
  • Сахар- 1 ст. л. (2 ч. л.)
  • Смалец- 1 ст. л.


  • Лук- 4 больших луковицы (тоже)
  • Растительное  масло- 3 ст. л. (2-3 ст. л. рапсового масла + 2 столовые ложки молока)
  • Густая сметана- 1-2 ст. л. (2 ст. л.)
  • Сыр тертый- 100 гр. (2-3 ст. л.)
  • Сахар- 1 ст.л.
  • Соль, перец, мускатный орех- по вкусу (соль, щепотку сахара, специи огненные, мускатный орех по вкусу)
  • Семечки, семена льна (2 — 3 чайные ложки сухого мака)
  • Яйцо для смазки теста


Готовим тесто. 

Замешиваем опару. Просеять муку в миску. Растереть  дрожжи в чашке с 1 столовой ложкой муки, сахара и половину теплого молока. Должно вырасти  в 2 — 3 раза. Готовую опару выливаем в муку. Также подлить масло и взбитое  яйцо , посолить  Замесить  гладкое , эластичное  тесто, которое будет отставать от стенок миски и рук. Тесто скатать в шар, накрыть полотенцем и оставить на 90 минут в теплом месте.

Готовим начинку. 

Взять лук, очищенный и нарезанный кубиками (либо полукольцами).

В большой сковороде  растопить  масло, положить лук и сразу же добавить немного сахара и около ¾ чайной ложки соли, всё перемешать, добавить 4-5 столовых ложек воды, накрыть крышкой и обжаривать примерно 15 минут на слабом огне, пока овощи не станут  коричневого цвета.

Смешать специи и тёртый мускатный орех со сметаной и добавить к луку,перемешать и  подержать на огне ещё 5 минут. Если будет много жидкости , то нужно чтобы она  немного испарилась.

Начинку остудить и добавить в неё тёртый сыр.

Всё тщательно перемешать.

Делаем и печём ватрушки. 

Тесто разделить на 12 частей (можно на 16 поменьше). Положить  на противень для выпечки (либо на силиконовый коврик, либо на бумагу для выпечки). Накрыть тканью  и оставить на 30 минут.

Затем в каждой булочке сделать «глазки» с помощью стакана, либо аналогичного предмета кухонной утвари.

Положить луковую начинку  и посыпать сверху немного тертого сыра. Поставить цыбулятники на 10-15 минут в тёплое место.

Смажьте края яйцом или молоком с помощью кисточки и посыпьте семечками и семенами льна (либо маком).

Выпекать 20-25 минут в духовке (желательно с обдувом) при 180-190* до готовности.


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