Kybyn-kibinai-kybynlar

Ingredients for Kybyn-kibinai-kybynlar

Instructions for Kybyn-kibinai-kybynlar

To prepare the Kybyn-kibinai-kybynlar recipe, please follow these instructions:

Dough: melt the fat, add the milk and let it be hand warm. Crumble the yeast in a bagefad and pipe it out into the warm milk mixture. Add the eggs and salt. Mix the flour in the ad a couple of times, to have a good dough consistency. Knead well, cover and set to uplift 30 min.

Scroll the raised dough out and stick-out dough with a round shape, 12-14 cm in diameter. Butter a tynt layer mustard on-not all the way to the edge. Advantage sausage and scallions on half of the dough. Brush the edges with beaten egg and fold the dough together fill. Press edges well together. Let them after raising 15 min.

Brush with egg and bake 20-30 minutes at 200 degrees c.

Note: the filling must be juice, if meat is not full fat, add 5 spoons of water.

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