- Milk - 100 Milliliters
- Water - 100 Milliliters
- Dry yeast - 1/4 Teaspoons
- Eggs - 1 piece
- Sugar - 4 Art. spoons (2 tablespoons - for the dough, 2 tablespoons - for the filling)
- Flour - 2,5 - 3 Cups
- Sorrel - 500 Grams
- Sol - 1 Pinch
In a small container, mix the water with milk and warm it slightly. We pour out yeast and sugar. In a bowl with flour pour out the yeast mixture, add the egg and a pinch of salt. We knead the dough and leave in a warm place to go up. Leaves sorrel well washed, shake off excess water. We cut and fall asleep with sugar. The dough is ready, we undertake to form a pie. A small part of the test is left for the decoration of the top. Roll out the bulk of the dough and spread it on the baking tray so that the sides are straight. We mix well the stuffing from sorrel and spread it on the dough. From the left part of the test we make stripes or flagella and decorate our cake. Bake in a preheated oven at 180-200 degrees for 20-30 minutes. The baking time depends on the oven and the thickness of the dough layer.
Servings: 6-8