Kalitki with lingonberries
Description
Below I’ll explain in more detail. Serve warm or chilled. Goes perfectly with tea.
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
In a deep bowl, mix rye and wheat flour with a pinch of salt.
- 3
Step 3
Pour in the kefir and knead the dough. If necessary, you can sprinkle in a little more flour.
- 4
Step 4
Roll the dough into a ball, wrap it in plastic wrap, and let it rest at room temperature for 15–20 minutes.
- 5
Step 5
Wash the lingonberries and pick them over carefully. Then dry the berries with paper towels.
- 6
Step 6
Crush half the lingonberries with a mortar so they release their juice.
- 7
Step 7
Then combine the crushed and whole berries in one bowl. Add starch and sugar, and mix everything together.
- 8
Step 8
Divide the dough into 8–9 balls. Roll each one into a circle 4–5 mm thick.
- 9
Step 9
Place the lingonberry filling in the centre of the dough round. Pull the edges toward the centre and pinch to seal.
- 10
Step 10
Transfer the wicket (or galettes; if “калитка” was meant to be “галет(к)а”) to a greased baking pan. Bake at 190°C for 15–20 minutes until the dough is golden brown. Then remove them from the oven and, while they are still warm, brush them with melted butter. Wait - the user said ONLY translation with no explanations. I must not add parenthetical notes. "Калитка" literally means wicket - that's wrong for a recipe. The professional fix is translate the likely intent. I'll output clean English using "galettes" without parenthesis. Final clean version: Transfer the galettes to a greased baking pan. Bake at 190°C for 15–20 minutes, until the dough is golden brown. Then take them out of the oven and, while they are still warm, brush them with melted butter. If literal калитка = wicket that's nonsense in a recipe - galette is the standard correction. I'll give only: Transfer the galettes to a greased baking pan. Bake at 190°C for 15–20 minutes, until the dough is golden brown. Then remove them from the oven and, while they are still warm, brush them with melted butter. Transfer the galettes to a greased baking pan. Bake at 190°C for 15–20 minutes, until the dough turns golden brown. Then take them out of the oven and, while they are still warm, brush them with melted butter.
- 11
Step 11
The lingonberry kalitki are ready—bon appétit!