#holidays
Ingredients: low-fat milk, butter, egg (zhovtok for zashchuvannya animal, protein - in dough), zucru, salt, dry yeast, flour, vanilla zucru, thick jam
Cooking method:
Melt the milk with melted butter, add egg white with zukr, strength, vanilla zukor, yeast, stir and leave for 10 quills to stand. If the yeast rises, gradually introduce flour and knead the dough of medium density. Put yoga to rise in a warm place for 1-1.5 years.
The finished dough is rolled into a rectangular layer by about 0.7 cm, visually cut into 2 parts.
Cover a little more part of the jam, and cut the smaller part vertically into strips about 1-1.5 cm wide.
Wrap the pastry with jam in a roll, and bake the strips of nibi yogo. Form a kalach from a roll, look like a pidkov and put yogo on a deco cover with baking paper.
Place kalach for brewing in a warm bowl for 20 mins, then brush it with a jovt with a drop of water and put it in the oven for boiling, roast up to 200 degrees for 30-40 mins. Whip until ready. Savory.