There are many interesting quick baking recipes in Old Russian cuisine. We used to call this "haste". Traditional for the northern regions in the old days were kokurki - a cross between buns, cookies and gingerbread with a filling. A very interesting and tasty treat. And the whole creative process takes about half an hour.
Prepare the following ingredients:
- 400 g rye flour;
- 300 g sour cream;
- 4 hard boiled eggs;
- 1, 5 tsp. coarse salt;
- raw yolk.
Cool the sour cream, season with salt, transfer to a bowl with rye flour and prepare a soft dough. Let it stand for half an hour under the lid, so as not to weather.
Divide the dough for future kokuru into 4 servings. From each piece, make a flat cake of medium thickness.
Place a boiled peeled egg in the middle of the blank cakes. Connect the edges over the egg and pinch well. The rolls can be put in the oven.
For a beautiful shine, coat the products with yolk before baking. Cook for 18-20 minutes, placing a baking sheet with cockles in an oven already preheated to 200 degrees.
There is no need to grease the baking sheet - kokurki do not burn in the northern way and do not "stick" to the form. Delicious with tea, fermented milk drinks, with berry jelly. Bon Appetit!
There is a variation of sweet kokurki, when baked apple halves or pitted plums stewed in boiling water are placed in the middle of the pies instead of an egg. Additionally, the fruit is sprinkled with sugar. Try this version too, you won't regret it.
