Tatar Gubadia Pie

Prepare the curd — the base of the filling. Pour the ryazhenka into a thick-walled dish, preferably a wide skillet for better liquid evaporation.

Place the dish on high heat. The ryazhenka will begin to separate — this is normal.

When the mixture becomes similar to thick semolina porridge, reduce the heat and cook, stirring continuously, until all the liquid has evaporated. Dry grainy lumps will remain on the pan, resembling melted cottage cheese — this is kurt.

Let the cake cool and refrigerate.

Heat 200 ml of milk to 30–35 degrees. It should not be hot so as not to kill the yeast.

Pour the dry yeast into a small bowl, add 30 grams of sugar, a tablespoon of flour, pour in the warmed milk and mix thoroughly. Leave in a warm place for 15 minutes until foam appears.

Melt the butter and cool it to room temperature. Break an egg into the bowl with the yeast mixture and beat it with a fork.

Pour 100 grams of melted butter, add sour cream and stir until smooth.

Gradually mix in 450 grams of twice-sifted flour, kneading the dough well each time. It should turn out not too stiff, elastic, and should not stick to your hands.

Let the dough rise for an hour. Then place it on a flour-dusted work surface and knead it.

Chop 50 grams of cork with a blender. Add 100 grams of sugar, 50 ml of milk and melted butter, mix well.

Cook over low heat for 10–15 minutes until a homogeneous mass forms, resembling porridge. Remove from heat and let cool completely.

Soak the dried fruits in water until they soften, then drain the water. Chop the apricots.

Separate one-third of the dough. Roll out the rest into a round sheet 5 mm thick and place it in a round mold 23–25 cm in diameter so that the edges hang over.

Layer the filling: first a layer of crust, then rice, and dried fruits on top.

Roll out the remaining dough into a round sheet, cover the filling with it and pinch the edges of the pie with a braid. Trim off the excess.

Make a hole in the middle of the pie, form a lid from the remaining dough and place it in the hole.

Brush the pie with egg mixed with water.

Prepare the crumb: rub together with your hands 50 grams of melted butter, 70 grams of flour, and 70 grams of sugar.

Sprinkle the cake with crumbs and bake in a preheated 180-degree oven for 35–40 minutes.