Gubadiya
6 servings
300 minutes
The recipe was shared with us by the chef of the restaurant "Chirem" Ilgiz Shakirov.
1
First, prepare the kорт. To do this, pour the ryazhenka into a thick-walled dish (preferably a wide pan for better evaporation of the liquid).
- Ryazhenka: 1 l
2
Put the dish with ryazhenka on high heat. The ryazhenka will start to separate — but that's how it should be.
3
Once the mass resembles thick semolina porridge, reduce the heat and cook, stirring continuously, until the liquid completely evaporates and dry grainy lumps remain in the pan that resemble melted cottage cheese; this is called kort.
4
Cool the cake and put it in the refrigerator.
5
For the test, heat 200 ml of milk to 30–35 degrees; it should not be hot to avoid 'killing' the yeast.
- Milk: 250 ml
6
In a small bowl, add dry yeast, 30 grams of sugar, a tablespoon of flour, pour in warmed milk, and mix thoroughly. Leave in a warm place for 15 minutes until foam appears.
- Dry yeast: 6 g
- Sugar: 200 g
- Wheat flour: 520 g
7
Melt the butter and let it cool to room temperature. Crack an egg into the yeast mixture and beat it with a fork. Pour in 100 grams of melted butter and add sour cream. Mix until smooth.
- Butter: 150 g
- Chicken egg: 2 pieces
- Sour cream: 20 g
8
Gradually mix in 450 grams of sifted flour twice, kneading the dough well each time. It should be not too stiff, elastic, and not stick to your hands.
- Wheat flour: 520 g
9
Let the dough rise for an hour. Then place it on a floured surface and knead.
10
Grind 50 grams of the core with a blender. Add 100 grams of sugar, 50 ml of milk, melted butter, mix everything and cook on low heat for 10-15 minutes until a homogeneous mass resembling porridge forms. Remove from heat and let it cool completely.
- Sugar: 200 g
- Milk: 250 ml
- Butter: 150 g
11
Soak dried fruits in water to soften them, then drain the water. Chop the apricots.
- Dried fruits: 150 g
12
Separate a third of the dough. Roll out the remaining dough into a round sheet 5 mm thick and place it in a round mold with a diameter of 23–25 cm, allowing the edges to hang over.
13
Layer the filling on the dough: first a layer of cort, then rice, and on top — dried fruits.
- Boiled white round grain rice: 200 g
- Dried fruits: 150 g
14
Roll out the remaining dough into a round sheet, cover the filling with it, and pinch the edges of the pie in a braid. Cut off any excess.
15
Make a hole in the middle of the pie, shape a lid from the remaining dough and place it in the hole.
16
Brush the pie with an egg mixed with water.
- Chicken egg: 2 pieces
17
Prepare a crumble from 50 grams of melted butter, 70 grams of flour, and 70 grams of sugar by rubbing them together with your hands.
- Butter: 150 g
- Wheat flour: 520 g
- Sugar: 200 g
18
Sprinkle the pie with crumbs and bake in a preheated oven at 180 degrees for 35-40 minutes.