- flour - 500 Grams (for dough)
- dry yeast - 7 Grams (for dough)
- sugar - 1 teaspoon (for dough)
- Milk - 500 milliliters (for the test)
- yolk - 1 Piece (for dough)
- egg - 1 piece (for dough)
- butter - 3 items. spoons (for dough)
- salt - 1 piece (to taste)
- a bunch of green onions - 1 piece (for the filling)
- chicken giblets - 500 Grams (heart and liver, for filling)
- eggs - 3 Pieces (for filling)
- vegetable oil - 2.5 st. spoons (for filling)
Prepare the spit. Sift flour. Half of the flour is poured into a bowl, add the yeast, pour 1 cup of water and put in a warm place for 40-60 minutes. Melt butter and mix with milk. When the opara is doubled, drive in the egg yolk and egg, add sugar and salt, pour in warm milk and mix thoroughly. Pour the rest of the flour, move, put the dough on a flour-poured table and knead well. Return it to the pan. cover and put in a warm place for 1.5-2 hours until the dough again rises. At this time, prepare the filling. Rinse and chop the spring onion. In a frying pan warm up 0.5 tbsp. l. vegetable oil and fry the onion, 2-3 minutes, transfer to a bowl. Chicken giblets should be cleaned of grease and films, thoroughly washed and cut into pieces. In a frying pan heat 1.5 st. l. oil, put the giblets and fry. 10 min. Salt and pepper. 2 eggs boil hard, peel and cut into thin slices. Grease the large bread form with the remaining oil. Raise the dough to roll it into a rectangular formation and mold it so. so that the edges hang on 4 sides. Put the giblets on, distribute the onions evenly, then - lobules of eggs. Preheat the oven to 180 ° C. Close the filling with dough edges. Allow the cake to stand for 30 minutes. in a warm place, then grease a lightly beaten egg. Make a hole in the middle of the cake. Bake for 45-50 minutes.
Servings: 6