I love it, in the Christmas time we made it. Tastes great beet borscht.
To prepare the filling – Chop the onion, dried mushrooms put into a bowl and cover with hot water and leave for 0ne hour, baby mushrooms cut into slices. Heat the oil in a frying pan and fry the onion until softened, then add the baby moshrooms and drained and chopped dried mushrooms. Fry as long as the water evaporates, season with salt and pepper. Set aside to cool. The filling should be spicy.
Water from dried mushrooms keep to use later , you can add to roast meats, etc.
Yeast gough– Heat the milk and the butter until the butter has melted. Let the milk to cool to lukewarm. Dissolve the yeast in the warm water add 1 tbsp of flour,pinch of salt, 1 tsp of sugar and leave to rise. Sift the flour into a warm bowl, add the remaining sugar and salt and make a well in the centre. Add the egg, yeast mixture, warm milk with butter. Mix with your hand, gradually drawing in the flour to form a smooth dough. If the dough is so sticky add more flour. Knead the dough well and leave until rise.
On a floured board, roll out the dough to rectangle. Spring over dough the filling, leaving a 1 cm border.Roll the rectangle into a cylinder.
Curve the roll into a circle, overlapping and sealing the ends. Put the circle to a greased baking tray.
Make a series of deep cuts around the circle with a sharp knife, without cutting right through the circle. Pull the slices apart slightly, and twist them over so they lie flat, revealing the spiral design.
Cover the yeast crown with a town and leave to rise.
Brush the dough with a beaten egg.
Bake in a preheated oven to 200C for 25-35 minutes
It is very yummy 🙂