Old Russian cuisine has many interesting recipes for quick baking. We are accustomed to call such a whip. Traditionally for the northern regions in the old days there were kokuki - a cross between buns, cookies and gingerbread with a filling. Very interesting and tasty treat. And the whole creative process takes half an hour on the strength.
Pick your recipe
Prepare the following ingredients:
- 400 g of rye flour;
- 300 g sour cream;
- 4 hard boiled eggs;
- 1.5 tsp coarse salt;
- raw yolk.
Cool sour cream, salt, transfer to a bowl with rye flour and prepare a soft dough. Allow him to stand for half an hour under the lid, so as not to wind off.
Divide the dough for future kokuriki into 4 servings. From each piece, make a cake of medium thickness.
In the middle of the flat cakes, place on a boiled peeled egg. Connect the edges over the egg and pinch well. Buns can be put in the oven.
For a beautiful shine before baking, coat the products with yolk. Cook for 18-20 minutes by placing the baking tray with kokubiki in an oven already preheated to 200 degrees.
There is no need to lubricate the pan — the kokuriki do not stick in the north and “do not stick” to the mold. Tasty with tea, sour-milk drinks, with berry jelly. Bon Appetit!
There is a variation of sweet kokuriki, when in the middle of pies instead of an egg they put baked halves of apples or seedless plums boiled in boiling water. Additionally, fruit is sprinkled with sugar. Try this version too, you won’t regret it.