Sochniki per GOST
Description
Goes wonderfully with tea and coffee. Tender and golden brown—and making sochniki to GOST is easy and economical. Perfect ingredient proportions give you outstanding flavour. These baked goodies will brighten any family tea party and bring back flavours from childhood. You won’t find sochniki like these in the shops nowadays. Baking is ready. Serve to the table.
Instructions
- 1
Step 1
Prepare the ingredients. Use butter of good quality. It is best to take it out of the refrigerator ahead of time so it reaches room temperature. Instead of powdered sugar, you can use fine sugar.
- 2
Step 2
In a deep bowl, combine butter, powdered sugar, and salt.
- 3
Step 3
Beat everything until smooth and homogeneous.
- 4
Step 4
Add the egg and egg white to the butter mixture. Reserve the yolk for brushing the sochniki.
- 5
Step 5
Beat again, add flour and baking powder.
- 6
Step 6
Mix first with a spoon, then knead the dough by hand.
- 7
Step 7
If the dough is too sticky, add another spoonful of flour. But don’t overdo it, or it will become too stiff. The dough should be smooth and uniform, slightly buttery, dense yet soft and pliable. Place the finished dough in the refrigerator for 1 hour. It needs to chill thoroughly.
- 8
Step 8
For the filling, it’s better to blend the farmer’s cheese in a blender or pass it through a sieve so it turns out smoother and softer.
- 9
Step 9
Combine the cottage cheese with the egg, sugar, sour cream, and flour. Mix everything well.
- 10
Step 10
I blend it in a blender; I like a more paste-like cottage cheese mixture, but you can simply stir it with a spoon. The important thing here is not to overdo it — if the filling ends up too thin, it will run out. If you also choose to make the mixture smoother, it should hold its shape well.
- 11
Step 11
Cut the chilled dough into three equal parts.
- 12
Step 12
Divide each piece again into 3 parts and quickly roll them into balls. I put the balls back in the fridge so the dough would not warm up and took them out one by a time as I shaped the sochniki.
- 13
Step 13
On a floured work surface, roll out each piece of dough into an oval flatbread about 5 mm thick, no thicker. Spread about 1½ tablespoons of filling on one half of the rolled-out dough, leaving a small margin from the edges. If your filling is thick, spread it evenly with a spoon.
- 14
Step 14
Cover the filling with the second half of the flatbread and press lightly so you get a semi-circular turnover. Do not seal the edges; the filling should show a little under the top layer of dough.
- 15
Step 15
Form the rest of the sochniki in the same way. Place the sochniki on a baking sheet lined with parchment paper. Whisk the egg yolk with the milk until smooth. Brush the tops of the sochniki with this mixture.
- 16
Step 16
Bake the sochniki in an oven preheated to 200°C for 20–25 minutes until lightly golden.
- 17
Step 17
Sochni per GOST are ready. Let the finished baked goods cool, then serve.
- 18
Step 18
The baked goods are ready. Serve with tea.