Gubadia without yeast

1. Knead the dough, for which we sift flour into a large container. Next, add butter at room temperature to the flour, mix, add sour cream in parts, stirring each time. Break the egg, pour sugar, salt and baking powder. Knead the dough until smooth, form a bun from it, wrap it in plastic wrap and put it in the refrigerator for 2 hours.

2. Rice is washed well until the water is transparent, after which we pour clean water, add a little salt and cook until ready (about 20 minutes) over moderate heat. After that, we throw the rice on a strainer and let it cool completely. Simultaneously with the rice, we put the eggs to boil. When they are ready, and they need to be boiled hard-boiled (10 minutes), put a saucepan with them under cold water. After we take the eggs out of the water, dry them, clean them, cut them into halves and also let them cool completely.

3. We wash the raisins well under running water, transfer it to a container of suitable size, fill it with warm drinking water. After half an hour, drain the water, and rinse the raisins with clean water, pour them on a clean towel so that it dries a little.

4. We take the dough out of the refrigerator and cut off about a third of it. We roll out most of the dough into a large layer, wrap the smaller one in plastic wrap and keep it in the refrigerator for now. We put the layer in a deep and large round shape, populated with parchment. So that the edges of the dough are higher than the sides of the mold and hang down a little.

5. We proceed to the most interesting stage - laying out the filling. We put the bottom layer of the court, evenly distribute it over the surface of the formation. Next, we spread the rice. We put finely chopped boiled chicken eggs on the rice. The last layer is spread with raisins. Cut it into pieces and evenly distribute the butter.

6. We take out the dough left for later from the refrigerator., roll out into a layer and place it on top of the filling. We tighten the hanging edges a little and connect them with the "lid", form a beautiful pigtail around the pie at the junction of the dough. If there is a lot of dough at the junction, carefully cut off the excess.

7. We make a crumb, for which we mix butter at room temperature with sugar and flour in a bowl, rub it with our hands. Lubricate the surface of the sponge with milk, sprinkle with crumbs. The pie is formed, it remains only to bake it.

8. Put the cake pan in a preheated 180 degree oven for 35 minutes (until golden). You can serve the pie both hot and cold.

Have a nice tea party!