Kadyndzhdzhin
Description
I think preparing kadyndzhdzhin will not be difficult for an experienced cook. The dish is very tasty, but still requires attention to the nuances of preparation. Pay special attention to making the dough, as it is the foundation of the pie. Below is a step-by-step recipe for preparing kadyndzhdzhin. Good luck! Serve cooled or slightly warm.
Instructions
- 1
Step 1
Mix the yeast with the butter in a bowl, dilute with warm water, and place in a warm spot. Melt the butter in a basin, add one egg, mix well, and add the sifted flour. Carefully pour the yeast mixture over the flour and gently stir. Add the milk, kneading the dough as you pour. Finally, add the vegetable oil, continuing to knead. Cover the basin with a towel and place in a warm spot. After an hour, the dough will have risen.
- 2
Step 2
Let's prepare the filling while the dough is rising. Finely chop the green onions and sauté them in butter, then add the chopped eggs and cheese (a mixture of Adyghe and Suluguni in a 1 to 3 ratio) to the pan. Add salt.
- 3
Step 3
Take 200 g of dough from the bowl, knead it on the table into a flat round shape. Place the cheese and onion filling in the center. Gather the edges of the dough towards the center, pinch them together, then gently flatten with your palms. Flip the round over and press it down again onto the table. Place the round into a baking dish, seam side down. Make a small hole in the center with your finger to prevent the dough from puffing up. Bake for 20–25 minutes at 250°C.
- 4
Step 4
Ready! Serve, drizzled with butter.