Sulchiny
Description
Homemade baking for tea. When making rye pancakes, there are a few things to bear in mind. For the dough to roll out well, dust the work surface and rolling pin generously with rye flour. The pieces should be as thin as possible, because that affects how well you can roll up the finished sulchini. Follow the recipe and it will be a pleasant surprise. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Cook the filling. Bring the milk to a boil. Add the rinsed rice. Cook over medium heat, stirring, until done.
- 3
Step 3
Add sugar to the cooked rice, stir, cover with a lid, and leave it until the pancakes are ready.
- 4
Step 4
Prepare the pancake batter. In a bowl, combine water, salt, and rye flour (200 grams).
- 5
Step 5
Start kneading with a spoon. Then rub your hands with flour and knead with your hands.
- 6
Step 6
While kneading, the dough will stick to your hands. Add flour until it comes together into a ball. Sprinkle the finished dough generously with flour.
- 7
Step 7
Divide the dough into 10 parts. Sprinkle each part with flour.
- 8
Step 8
Roll each piece into a thin circle. The thinner the piece, the easier it will be to wrap the filling in it.
- 9
Step 9
Place the rolled-out pieces on a baking sheet. Bake in an oven preheated to 200°C for 5 minutes. Leaving them in the oven longer is not recommended, as the pancakes dry out and may break when rolled.
- 10
Step 10
Stack the finished pancakes on top of one another, generously brushing each layer with butter as you go. Cover with a towel.
- 11
Step 11
When all pancakes are ready, stuff them with the rice filling. Roll into rolls and arrange on a plate. When all the pancakes are done, stuff them with the rice filling. Roll each one into a tube and arrange them on a plate.
- 12
Step 12
Serve the cooked sulchini warm.
- 13
Step 13
The baking is ready. Serve with tea.