Gubadia with a court

Ingredients

• 115 g flour, plus a little more for dusting
• 40 ml milk
• half a beaten egg
• 20 g of margarine
• 6 g sugar
• 0.5 ch.l. year
• vegetable oil for greasing the mold
• 60 g round grain rice
• 75 g court
• 70 g seedless raisins
• 2 medium hard boiled eggs
• 65 g of ghee
• 30 g sugar
• 0.5 ch.l. year
• 30 g flour
• 30 g butter

Cooking

Step 1

For the dough, bring the margarine to room temperature. Sift the flour with a slide, make a depression in it, add the egg, margarine, salt and sugar there. Knead an elastic, non-tight dough, cover and put in a cool place for 20-30 minutes.

Step 2

For the filling: bring 600 ml of drinking water to a boil, salt, add the rice and cook until al dente, about 14 minutes. Throw in a colander, rinse. From the finished rice, set aside 1/6 part, about 30 g.

Step 3

Sort the raisins and soak in hot water for 20 minutes, dry. Mix the raisins with the bulk of rice (about 150 g), 20 g of sugar and warmed ghee.

Step 4

Hard-boiled eggs, peel and grate on a coarse grater. Kort mix with 10 g of sugar.

Step 5

For the streusel, rub the flour with the butter into crumbs.

Step 6

Divide the dough into two parts: one third and two thirds. Roll out most of the dough into a circle, put it in a 22-24 cm diameter mold. Lay on the dough in layers: set aside 30 g of rice, cork, prepared mixture of rice with raisins and the last layer of grated eggs.

Step 7

Roll out a smaller part of the dough into a circle, put it on the filling, pinch the edges so that you get a “pigtail” seam.

Step 8

Sprinkle the center with streusel. Bake in an oven preheated to 170°C for 20-30 minutes.