Should let the dough relax in the fridge overnight. Rye takes a long time to hydrate, which affects the flavor and makes it easier on your stomach. If you've wondered why homemade karjalanpiirakat are never quite the same, it's likely that.
Спасибо за отличный рецепт! В Москве был финский магазин Stockman и я покупала там карельские пирожки . Я их очень полюбила . Так сложилось , что мой муж фин , но мы живём в Швеции. В Lidl раньше пекли эти пирожки , но сейчас прекратили , может это к лучшему , потому что я стала печь по вашему рецепту и моей семье , особенно мужу нравятся пирожки . Желаю вам успеха ❤️🥰🙏🏻
@@tickleman127 originally, it’s not. It’s part of the Karelian food culture and the recipe was brought to Finland by the refugees during the war. Karelians are an independent cultural group, no matter how closely related to the finns.
thats cool. But yeah a lot of culture is an import from somewhere else. Even the Norse gods originally came from the Goths who had migrated East out of Scandinavia and then eventually migrated back.
They are not sweet, aren't they? Just came here from a comment that said karelian pie with egg butter from Finnland is sooo good. Guess I'm too lazy to make it on my own but wanna try. XD
Great Channel - I live in Karelia and want to know all the secrets of the locals regarding the traditonal (natural survival/Prepper foods. Here survival and prepping was part of life until the modern slavery system came to take everyone from the lands. So I am here trying to learn all these skills including a lot of the dairy skills of Finnish farm kitchens. So at least I can pass them on to anyone who wishes to know them in the wider world. I love your channel, I see you only have a few subs right now. I hope you get a million subs very soon my friend as I can see you are trying hard to make a very high standard of easy to understand (internationally understandable) videos. Good on you and Kiitos!
No need to apologise for the background noise, it added so much charm to the video. Thanks for sharing, it is a really lovely video, and I liked the recipe too.
