Ryzik Pastry
Baking and Desserts | Russian cuisine
⏳ Time
1 hour 25 minutes
🥕 Ingredients
9
🍽️ Servings
6
Description
The dough is pleasant to work with — it doesn't stick to the table or hands and absorbs the cream well.
Ingredients
- Honey - 3 tablespoons
- Milk - 3 tablespoons
- Sugar - 5.3 oz
- Butter - 3.5 oz
- Wheat Flour - 16.6 oz
- Sour Cream - 12.3 oz
- Activated Baking Soda - 0.2 oz
- Condensed Milk - 1 can
- Chocolate eggs - 2 pieces
Step by Step guide
Step 1
Combine milk, honey, and sugar in a saucepan — I also added a pinch of salt.
Step 2
Heat over low heat until the sugar is completely dissolved, stirring occasionally.
Step 3
Then add the butter or margarine, keep on the heat, and as soon as the butter completely melts, add the baking soda and immediately whisk with a mixer or whisk. The mixture will significantly increase in volume, then you can just stir with a spatula, but continue to heat it for another 2 minutes, then remove from the heat.
Step 4
Beat the eggs. Gradually add the hot mixture to the beaten eggs, continuing to whisk.
Step 5
Gradually add the flour, kneading the dough — it should be soft. The dough will be slightly warm, cover it loosely and let it rest for about an hour. This is necessary to prevent it from sticking. Divide the finished dough into 7 parts (I got 7 balls of 150 grams each). It's better to dust the table with flour to make rolling easier.
Step 6
They bake very quickly, literally 3 to 5 minutes, it's better to roll them out in advance, you can keep several pieces ready on parchment paper. If you are making it in the form of a cake, it's better to trim the edges while the layer is still hot.
Step 7
For the cream, mix the condensed milk (prepare in advance) with the sour cream. Let the layers cool completely — it's better to spread cream on 3-4 layers at the same time. Spread about 4 tablespoons of cream on each layer. Stack the coated layers. The top layer can be spread with the same cream and sprinkled with crumbs from the trimmed edges, or you can melt chocolate and pour it over.
Step 8
Do not cut the finished cake into pastries immediately — it should soak for at least 6 hours.
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