Saiki with ham and onions
6 servings
120 minutes
Saiki in Gilyarovsky's time was the name for any bun "made from the finest wheat flour
1
We knead the yeast dough. In a bowl, mix flour, sugar, salt, and yeast. Make a well in the center, pour in warm milk, add 1 egg, and diced softened butter. Knead the elastic dough well. Cover the dough and let it rise in a warm place for 45 minutes.
- Wheat flour: 500 g
- Sugar: pinch
- Salt: 0.5 teaspoon
- Dry yeast: 10 g
- Milk: 250 ml
- Chicken egg: 2 pieces
- Butter: 100 g
2
We prepare the filling. Finely chop the onion. I have disliked onions since childhood, so I will cry over it for a long time to avoid encountering it in the bun later. :) Cut the ham into small cubes and send it to a dry skillet to fry over medium heat for 2 minutes. Add the onion there and fry everything for another couple of minutes. Sprinkle 1 tablespoon of cumin into the skillet with the filling and let its spicy aroma spread. Remove from heat and let the filling cool.
- Onion: 1 head
- Ham: 200 g
- Ground cumin: 2 teaspoons
3
We shape. Take the dough, massage it again. Then roll it into a thick sausage and divide it into 12 equal parts. Slightly roll each part (the dough should remain pleasantly full), place about 2/3 of a tablespoon of filling in the center, and wrap it. I like these squares - envelopes: it's the easiest way to shape beautifully. We secure the ends of the dough. Grease the baking tray with butter (if there's none left, baking paper will do) and place the shaped pieces on it with enough space between them. Cover the tray and let it rest for 15 minutes. Whisk the remaining egg and brush it over the pieces (at this moment, I always remember my grandmother and her pies). Sprinkle 1 tablespoon of cumin over the egg, a little at a time, for beauty.
- Butter: 100 g
- Chicken egg: 2 pieces
- Ground cumin: 2 teaspoons
4
Bake at the middle rack for 20 minutes.