Gubadia
⏳ Time
5 hours
🥕 Ingredients
11
🍽️ Servings
6
Description
This recipe was shared with us by Chef John Smith from the restaurant 'The American Diner.'
Ingredients
- Ryzhenka - 1 qt
- Wheat Flour - 18.3 oz
- Dry yeast - 0.2 oz
- Milk - 8 fl oz
- Butter - 5.3 oz
- Boiled White Round Rice - 7.1 oz
- Dried Turkey - 5.3 oz
- Chicken Egg - 2 pieces
- Sour Cream - 0.7 oz
- Sugar - 7.1 oz
- Salt - 0.2 oz
Step by Step guide
Step 1
First, prepare the curd. To do this, pour the fermented baked milk into a thick-walled container (a wide frying pan is preferable for better evaporation of the liquid).
Step 2
Place the dish with fermented baked milk over high heat. The fermented baked milk will start to separate—this is normal.
Step 3
As soon as the mixture resembles thick semolina porridge, reduce the heat and cook, stirring continuously, until the liquid has completely evaporated and dry, grainy clumps remain in the pan, resembling clotted cream; this is called 'kort'.
Step 4
Let the tart cool and then store it in the refrigerator.
Step 5
For the dough, heat 200 ml of milk to 30–95°F; it should not be hot so as not to 'kill' the yeast.
Step 6
In a small bowl, combine the dry yeast with 30 grams of sugar and a tablespoon of flour. Pour in the warmed milk and mix thoroughly. Let it sit in a warm place for 15 minutes, until frothy.
Step 7
Melt the butter and let it cool to room temperature. In a bowl with the yeast mixture, crack an egg and beat it with a fork. Pour in 100 grams of the melted butter and add the sour cream. Mix until smooth.
Step 8
Gradually incorporate 450 grams of sifted flour, mixing the dough well each time. It should be soft, elastic, and not stick to your hands.
Step 9
Let the dough rise for an hour. Then, transfer it to a floured work surface and knead.
Step 10
Chop 50 grams of korth using a blender. Add 100 grams of sugar, 50 ml of milk, and melted butter, mix everything together, and cook over low heat for 10-15 minutes until a homogeneous mass resembling porridge forms. Remove from heat and let it cool completely.
Step 11
Soak the dried fruits in water until they soften, then drain the water. Chop the dried apricots.
Step 12
Separate one third of the dough. Roll out the remaining dough into a round sheet about 5 mm thick and place it in a round baking pan with a diameter of 23–25 cm, allowing the edges to hang over.
Step 13
Layer the filling on the dough: first a layer of cottage cheese, then rice, and finally top with dried fruits.
Step 14
Roll out the remaining dough into a round sheet, cover the filling with it, and pinch the edges of the pie into a braid. Cut off any excess.
Step 15
Make a hole in the center of the pie, shape a lid from the remaining dough, and place it over the hole.
Step 16
Brush the pie with an egg mixed with water.
Step 17
Prepare a crumb mixture by combining 50 grams of melted butter, 70 grams of flour, and 70 grams of sugar, rubbing them together with your hands.
Step 18
Sprinkle the pie with crumbs and bake in a preheated oven at 356°F for 35–40 minutes.
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