Composition / ingredients
Step-by-step cooking
Step 1:
Ingredients for the dough.
Step 2:
We put the sourdough. Yeast is mixed with sugar, and poured with warm milk. We leave the sourdough in a warm place to rise. I have dry active yeast, so the sourdough rose in 15 minutes.
Step 3:
Mix the melted butter with sour cream and egg.
Step 4:
Add the sourdough and mix. Then add salt and gradually stir in the flour. I specified 500 g of flour, but you may have to add it, see how much the dough will take. The dough will be soft and slightly stick to your hands.
Step 5:
Cover the dough with a film, and leave it in a warm place to rise for 1 hour.
Step 6:
Ingredients for the filling.
Step 7:
Preparing the filling. Mix all the dry spices and salt with flour, saffron will need to be pre-brewed, it is also added.
Step 8:
Then pour in the melted butter and rub everything thoroughly.
Step 9:
It turns out a yellow mass, it will be crumbly, but if you squeeze a piece of it, it easily becomes a lump.
Step 10:
Dust the table with flour. Divide the dough into 8 pieces.
Step 11:
Thinly roll out each piece into a rectangle or, if you have a special circle, roll out on it. Try to roll out the dough very thinly, as much as possible.
Step 12:
Smear each layer with melted butter, and stack on top of each other, the last layer does not need to be lubricated.
Step 13:
Now cut the dough into strips 2 cm wide. Depending on the length of the strips, you can also cut them in half. I cut it, it turned out strips of 18 cm in length.
Step 14:
We roll up each strip with a roll.
Step 15:
Push the middle with your thumb to make a funnel.
Step 16:
Put the filling about 1 teaspoon each.
Step 17:
Pinch the edges to close the filling. Then we press it into a flat cake.
Step 18:
We spread our buns on a parchment-lined baking sheet seam down. Cover with cellophane and leave for 15 minutes so that they rise.
Step 19:
Then lubricate the shore gogal with beaten egg.
Step 20:
Sprinkle sesame seeds on top, it can be replaced with poppy seeds or bread seeds.
Step 21:
Bake at 180 degrees for 30 minutes. Focus on your ovens, bake until golden brown.
Step 22:
We leave the finished shor gogal to cool open. If you immediately cover them hot with a towel, then the crust will become soft, and we need a crispy crust. Serve warm.
Step 23:
Bon appetit to everyone!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Anise - 337 kcal/100g
- Turmeric - 325 kcal/100g
- Ground black pepper - 255 kcal/100g
- Fennel - 49 kcal/100g
- Saffron - 310 kcal/100g
- Pressed yeast - 109 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Cumin - 333 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Dried whole sesame seeds - 563 kcal/100g
- Shelled sesame seed - 582 kcal/100g
- Salt - 0 kcal/100g
- Ghee - 892 kcal/100g
