Juice with sour cream

[I took the recipe in the grocery book, the recipe from M. Syrnikov and adapted it for HP,]

Juice with sour cream

Category: Bakery products

Ingredients
Dough:
Wheat flour	500 g
Warm milk (baked)	300 ml
Salt	1.5 tsp.
Sugar	2 tbsp. l.
Melted butter	2 tbsp. l.
Dry yeast (20 g live)	1.5 tsp.
Yolks	2 pcs.
To coat layers:
Butter	1 pack
Filling:
Best fat sour cream	200 g
To grease the top 1 yolk + a spoonful of sour cream.

Cooking method

• 1. Kneading - 1 hour rise - no need to knead. (bezoparny dough)
• 2. Roll out a thin layer 0.5 cm thick - grease with butter,
• - fold in half - grease with oil,
• - fold again, grease again.
• The result should be a flat dough envelope about the size of a small baking sheet.
• 3. Cover it with plastic wrap to keep it cool and put it in the refrigerator for 3-4 hours.
• 4. Then place in a hot oven for 10-15 minutes, when the cake starts to brown slightly (turns yellow ..) REMOVE IT FROM THE OVEN, grease with CREAM and fold it in half again, grease the top with yolk rubbed with st. l. sour cream.
• It will turn out to be something like a thick book in size).
• 5. Return to oven and bake for another 15 minutes until browning. T. baking about 190-200 * C.
• 

Note

I took the recipe in the grocery book, the recipe from M. Syrnikov and adapted it for HP,

Poet A. Bestuzhev-Merlinsky admitted:

"I am a formalist, I love very much tea in forfor, wine in glass;
at dinner in Russian - good so much,
roast-beef on english table".

It should be noted: he was right!