- For dough:
- – 400g flour
- – 50g yeast
- – 150ml milk
- – 70g butter
- – 60g sugar
- – 1/3 teaspoon salt
- – 2 yats
- For filling:
- – 250 g of apricots
- – 200 plum jam
- For lubricating the product:
- – Egg
For greasing of the nostalies
From the offered products according to the main recipe knead the yeast dough and put it in a warm place.
From the plum jam and the apricots we prepare the filling for our pie. For this purpose, from plum jam we choose whole and large berries.
Kuraga soak, then rinse with cool water, dried in a towel or napkin and cut into small pieces.
Ready dough we divide into two unequal parts. We roll out the most part in a layer thickness of 1.5-2 cm and spread on a butter pan.
From the center to the edges of the formation we lay out the aperture and drain in circles, alternating a sequence of actions.
We divide the smaller half of the dough into three parts and weave the scythe of them. The finished braid is laid out on the circumference of the formation.
Pie lubricated with beaten yolk and sent to pre-heated to 200-220 degrees oven for 30-35 minutes.