- flour - 370 gram
- sugar - 150 Grams (100-for dough, 50 for filling)
- margarine - 100 Grams
- eggs - 2 pieces
- salt - 1 pinch
- Yeast - 18 Grams
- vanillin - 1 piece
- dried apricots - 50 Grams
- prunes - 50 grams
- bird cherry - 70 Grams
- cherry - 70 Grams
First we prepare the yeast dough by a sponge method: Dissolve the yeast in water, pour in the dishes heated to 40 degrees water (60 ml) and add yeast and half of the specified amount of flour. We mix everything well. Surface of the spoon is sprinkled with flour and covered with a cloth, put in a warm place for fermentation for 2.5-3 hours. Take another 60 ml of water and dissolve in it an egg, salt and sugar. When the opara is doubled and begins to fall off, add the prepared mixture and the remaining half of the flour into it. Knead the dough. At the very end of the mixing, add the softened margarine. The surface of the dough is sprinkled with flour, covered with a cloth and put in a warm place for another 2-3 hours. While the dough is insisted, let's deal with the filling. Dried apricots and soak in a small amount of water. After 10 minutes we put the dried apricots on fire, add sugar to it and boil it until it softens completely. Ready dried apricots finely chopped. Repeat the same procedure with prunes and cherries. Fresh cherry is washed and crushed together with pits through a meat grinder or a food processor. Add sugar, stir. If you use dry bird cherry, then it must first be soaked. The finished dough is divided into parts, rolled into bundles, which we divide into small pieces and form balls from them. From the balls roll cakes. Fill each cake with stuffing and tightly tear. We put the formed products in the greased form in one layer in the form of a pie. From the top on the dough lay out small pieces of margarine. Bake for 20 minutes at temp. 230 deg. After baking, carefully remove the cake from the mold so that it does not break up into pieces and sprinkle with powdered sugar. Bon Appetit!
Servings: 6