Ingredients:
● wheat flour (2 kg),
● home milk (1 l),
● yeast (50 g),
● margarine (125 g)
● raisins
● salt (½ tsp),
● sugar (1 Cup),
● oil (100-150 g),
● sorrel,
● sugar,
● bundle mint,
● egg.
Cooking
In the flour, make a recess, pour in the yeast diluted in warm milk, stir with the flour and let the dough come up. Then melt the margarine in the milk that remains, and pour hot into the solution, add salt, sugar, vanilla, raisins and knead the dough. Do not add flour; to make the dough lag behind the hands, you need to lubricate them with oil. The dough should be warm, not very hard, then the pies will be lush. Put the kneaded dough in a warm place and let it come up 2 times.
After the dough rises, divide it into two equal parts and roll out the size of the baking sheets. Grease the baking sheet with oil, lay out one layer of dough, making a small rim so that the filling does not leak out.
For the filling, cut the washed and dried sorrel, lightly sprinkle with sugar, add a bunch of finely chopped mint and mash it with your hands so that the sorrel slightly releases the juice. Put the filling on the dough, cover with a second piece of rolled dough and connect the edges. The top layer is greased with egg yolk, sprinkle with sugar and pierce with a fork in several places. Bake in the oven until golden brown.
Where to enjoy
The farmstead “Na Zarechnoy ulitse”
Palmarum Alla
+375 (29) 793-31-91
[email protected]
Brest region, Kobrin R-n, village of Peski-1, ul. Zarechnaya, d. 8
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