You will need
    • flour
    • butter
    • sour cream
    • vodka or brandy
    • sugar
    • salt
    • water
    • honey
    • soda
    • vinegar
Fresh dough on the sour cream.
Pour on a wooden Board 500 g of sifted flour. Make a slide. In the center slides should be a recess, into which put 1 Cup sour cream, 1 tablespoon sugar, 2 tablespoons melted butter, ½ tsp of salt. In a bowl mix 2 eggs and pour in the middle of the slide. Knead the dough. Put the dough in p/e package and refrigerate for 30 minutes. Chilled dough ready to cut the cakes.
Fresh dough on the oil.
500 g flour pile on the hill Pirozhkova on a wooden Board. Slides in the center put the softened butter or margarine for baking (200 g), ½ tsp salt, 1 tbsp. a spoonful of sugar and pour 2 tablespoons vodka or brandy. Knead the dough and store it in a cool place for 30 minutes.
Unleavened rye dough with honey.
In a bowl put 200 grams of sour cream, rabbanite 2 eggs, pour 100 g of sugar. Add 1 tablespoon of honey and ½ tsp of baking soda, quenched in vinegar. Liquid mix well and pour 3 cups of rye flour. Knead the dough. The dough is ready for pellets.
Simple unleavened dough.
Pour into a bowl 2,5 tbsp. flour, add 1 Cup water, add ½ Cup of sand and 2 tablespoons butter. Knead tight dough. Roll out the dough into a thin layer, the edges of the a La carte salad bowls cut out large circles. Put them with sweet fillings, sasieta, dumplings and bake in hot fat in a skillet.