500 g of flour
25 g fresh yeast
2.lsl of sugar
1 tsp salt
1 egg
250 ml of milk
30 g of soft butter
Filling:
600 g of suluguni
For lubrication:
yolk
Preparation of the dough:
In the bowl of the mixer, sift flour, add yeast, sugar, salt, egg, milk and soft
Butter. Blend soft, smooth dough.
Roll into a bowl and transfer to a bowl, cover with a foil and leave to go to
a warm place for an hour or until the dough increases by two.
Forming and baking:
look in the photo of the molding, you can see the video in my instagram @hodosviki
Heat the oven to 200 degrees.
Dough the batter, divided into 5 equal parts.
Each part roll out to a small circle, in the middle put a grated suluguni.
The dough should be pinched in the form of a pouch so that there are no holes.
Roll out the rolling pin into a circle.
In the middle of each make a small hole so that when baking leaves steam.
Lubricate with yolk and sprinkle suluguni on top.
Serve hot.
Bake for 15-20 minutes until rusty.
recipe from the Gastronome website, author Elena Tarantina
The article is based on materials .
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