Kabardian bread
Description
It goes perfectly with tea and coffee. Kabardian bread can be made either sweet or unsweet; the technique is the same, and in the latter case sugar is not added. Before baking, you can sprinkle it with poppy seeds or sesame seeds. This bread can be baked as in this recipe or fried in a pan. Use the recipe as a base and adjust to your taste.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Pour the milk into a bowl for kneading the dough, add 1 tablespoon of sugar (from the total amount), salt, and the egg white (set the yolk aside); mix everything together.
- 3
Step 3
Mix the flour and baking soda.
- 4
Step 4
Gradually add the flour mixture to the milk mixture.
- 5
Step 5
Knead the dough by hand, shape it into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
- 6
Step 6
Divide the dough into 5 equal parts and shape each portion into a ball. Keep one portion out and cover the rest of the dough with plastic wrap.
- 7
Step 7
Roll the dough into a thin sheet, brush with melted butter, sprinkle with sugar.
- 8
Step 8
Place all rolled-out dough layers on baking parchment; do not brush the final layer with butter. Cover with plastic wrap and refrigerate for 30 minutes.
- 9
Step 9
Using your hands or a rolling pin, stretch all the dough layers into one large sheet. Brush with butter and sprinkle with sugar. Try to keep the dough intact.
- 10
Step 10
Roll the dough “snail-style,” cover with plastic wrap, and refrigerate for 30 minutes.
- 11
Step 11
Roll out the “snail” into a sheet. Mix the yolk with 1 teaspoon of sour cream (or yogurt).
- 12
Step 12
Brush the top of the bread with a mixture of egg yolk and sour cream, sprinkle with sugar. Use a fork to make a pattern on the surface. Bake in the oven at 195 degrees until done.
- 13
Step 13
Kabardian bread turned out very appetizing in appearance, with a delicious crispy sugar crust.
- 14
Step 14
Traditionally I show a cross-section of the bread and its many layers. It really is very delicious.