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When I was in school in our dining room for sale, in addition to the traditional scones, muffins, pasties and belyashi can be seen khachapuri and Kakraki (accent on second O). We all really loved it and I especially kokroko! I've always wanted to try to cook them at home, and my dream came true!!! :-) In the dining room with me shared the recipe and now I often cook these Goodies. Generally, in traditional Udmurt kitchen filling kokroko this: turnips and beets. But I offer you an adapted and modern version of kokroko ; -)
Ingredients for Koroki
- Chicken egg - 3 PCs
- Sugar - 100 g
- Milk - 250 ml
- Butter - 250 g
- Leavening agent - 15 g
- Flour - 3-3,5 stack.
- Condensed milk - 1 ban.
- Apple - 2 PCs
Step by step instruction of cooking Koroki
While preparing the stuffing: that is, open a jar of condensed milk and into small cubes chop the apples (which according to your taste and discretion, sprinkle with sugar and cinnamon), put to melt the butter (you can certainly substitute margarine, the difference does not feel).
While cooling down the melted butter, whisk the eggs with the sugar.
Mix eggs, powdered sugar with melted butter, pour in all the milk and then gradually add flour mixed with baking powder. You should get an elastic dough.
Divide the dough into two parts (as and toppings we have two :-) ) and thinly roll out
On half of the slices spread boiled condensed milk, on the other half of the apples (mixed with sugar and cinnamon).
Gently zasiyaet edge, spread on a baking sheet coated with oil. Each kokrak this well covered with the beaten egg. Sent in a preheated 180C oven for 15-20 minutes. About the readiness kokroko can be judged by their ruddy sides :-)
Here are the delicious little tough I always succeed :-)