Rice and egg pies

Method

1. 01

   Pie with rice and egg are distinguished by unusual tenderness and mild taste. You can make them from any test. Today I'm going to tell you how I made them from yeast dough.

2. 02

   For yeast dough, crumble the yeast in a bowl, add a tsp of sugar and 50 ml of warm milk, stir everything and leave until the yeast rises with a "cap". It could take 10-15 minutes.

3. 03

   Then pour the yeast into a large, convenient for mixing the dough container, add the rest of the milk, oil, salt. Flour is sprinkled gradually, as it has different humidity. The dough should be very soft and elastic. Mix it on the table for 5 minutes, and if necessary, slightly spray with flour. Cover the dough with film and put it for lifting in a warm place without drafts.

4. 04

   To stuff the cakes boil the rice until ready, wash it with cold water and put on a sieve to the glass excess liquid.

5. 05

   Grind the eggs with a fork.

6. 06

   Add rice to the crushed eggs.

7. 07

   Salt, stir, add melted butter, and the filling is ready.

8. 08

   Divide the dough into small pieces.

9. 09

   Roll out each piece of dough in turn and lay in the center of the filling.

10. 10

    Careful pinching from above.

11. 11

    Let the cakes disperse for 40 minutes, and then lubricate each cake with a mixture of yolk and cold water. 1 yolk - 1 tbsp of cold water.

12. 12

    Then spread the resulting cakes with rice and egg on baking paper on the baking pan.

13. 13

    Send the cakes to the preheated to 200 grams oven for about 25 minutes, until the cakes are roaring and ready.

14. 14

    Ready cakes with rice and egg smear with butter while they are hot. Let the cakes cool for 30 minutes and then serve on the table.