- Dried apricots - 80 Grams
- Millet - 150 Grams
- Butter - 25 Grams
- Salt - 1/2 Teaspoon
- Kefir - 200 Milliliters
- Wheat Flour - 400 Grams
- Raisins - 50 grams
- Milk - 200 Milliliters
- Sugar sand - 25 Grams
- Vegetable oil - 30 milliliters
- Egg of chicken - 2 pieces
The first thing you need to do is pour the raisins and dried apricots with boiling water and leave it for 30 minutes. Millet is thoroughly rinsed, then pour 1.5 cups of boiling water and cook until completely absorbed by water. When the water is completely absorbed, pour the millet with milk and cook until the millet is ready. Cook under the lid and over low heat. Readiness is easy to determine - just try. Chop the raisins and dried apricots. Mix the cooked porridge, raisins, dried apricots, butter, sugar and salt. Stir well and cool. Mix kefir and vegetable oil. We break into yogurt eggs, add salt and mix until homogeneity. Gradually begin to pour into the mixture flour and knead the dough. You should get an elastic and non-sticky dough. We form a sausage from the dough, put it on the flour-poured work surface. Let the dough stand for 10 minutes. Cut the dough into 10 pieces of the same size. Thinly roll out each piece. We put in the center of each circle a small part of our filling. We protect the edges, but wrap the filling in the dough completely - the baskets must be open. For clarity, see the photo. We spread the baskets on a baking tray, oiled, and bake for 15-20 minutes at 180 degrees. Done!
Servings: 10