Sweet Gubadia with rice and raisins

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients for the cake. Let's start baking with the preparation of yeast dough. We will prepare the dough in a quick, non-stick way, but the dough should be very soft and rich. In a bowl, put sugar, a tablespoon of flour, dry yeast, pour warm milk. Mix the mixture and leave it for 15 minutes in a warm place. Meanwhile, sift the flour. Melt the butter in the microwave and cool it to room temperature.

2. Step 2:

   

   In a bowl with a yeast mixture, beat in a chicken egg, add a couple of spoons of sour cream, pour in melted butter, add a pinch of salt. Stir the mixture.

3. Step 3:

   

   Pour in batches of sifted wheat flour. Knead the elastic smooth dough, it should not remain on your hands. We put it in a bowl, cover it with cling film and put it in a warm place while we do the fillings.

4. Step 4:

   

   It is better to take long-grain rice, it should be crumbly after cooking. Rice is thoroughly washed to clear water, put in a saucepan, pour water, put on fire. When the water boils, add a tablespoon of sugar and a pinch of salt, reduce the heat to medium and cook for about 8 minutes. Then drain the water, let the rice cool down a little.

5. Step 5:

   

   Hard-boiled chicken eggs, cooled and cleaned and finely chopped or grated.

6. Step 6:

   

   Wash the raisins well, pour hot water, leave for 10 minutes, let it steam and become soft. Melt the butter (it is better to use melted butter) and let it cool down a little.

8. Step 7:

   

   Divide the dough into two parts, one more, the second less. We roll out most of it into a thin layer. Such a size that it was larger than the shape by 5-6 centimeters. We lubricate the form with oil, spread the dough on it so that the edges hang down.

9. Step 8:

   

   Put some rice on the dough. Sprinkle some raisins on top.

10. Step 9:

    

    Spread the chopped boiled eggs on top.

11. Step 10:

    

    Raisins and rice on top again. Pour melted butter and sprinkle with sugar if desired (for those who like sweeter).

12. Step 11:

    

    We roll out a small circle from the rest of the dough, cover the filling with it and pinch the edges with the edges of the bottom crust of the pie to make it look like a wreath (this is the difference between gubadia and other pies). We prick the pie on top with a fork so that steam comes out, lubricate with beaten chicken egg with milk. Preheat the oven to 180 degrees. Bake until golden brown, about 25 minutes.

13. Step 12:

    

    We take out the gubadia from the duovka. Let it cool down a little, sprinkle with powdered sugar on top. We serve it to tea. Have a nice tea party!