Yeast-free gubadia

12 servings
3 hours 50 min


1. Knead the dough, for which we sift flour into a large container. Then we add butter of room temperature to the flour, stir, introduce sour cream in parts, stirring each time. We break the egg, pour sugar, salt and baking powder. We mix the dough until smooth, form a kolobok from it, wrap it in cling film and put it in the refrigerator for 2 hours.

2. Rinse the rice well until the water is transparent, after which we pour clean water, salt a little and cook until tender (about 20 minutes) over a moderate heat. After the rice, we throw it on a strainer and let it cool completely. At the same time as rice, we put eggs to boil. When they are ready, and you need to cook them hard (10 minutes), put a pan with them under cold water. Then we take the eggs out of the water, dry, clean, cut into halves and also let them cool completely.

3. Rinse the raisins well under running water, transfer it to a suitable size container, fill it with warm drinking water. After half an hour, drain the water, and rinse the raisins with clean water, pour out on a clean towel so that it dries a little.

4. We take the dough out of the refrigerator and cut off about a third from it. We roll out most of the dough into a large layer, wrap it less in cling film and keep it in the refrigerator for now. We put the layer in a deep and large round shape, inhabited by parchment. So that the edges of the dough are higher than the sides of the form and hang a little

5. We proceed to the most interesting stage - laying out the filling. We put the court in the bottom layer, evenly distribute it over the surface of the formation. Next, lay out the fig. We put finely chopped boiled chicken eggs on the rice. We lay out raisins with the last layer. We cut it into pieces and evenly distribute butter.

6. We take out the dough left for later from the refrigerator. , Roll into a layer and place it on top of the filling. We pull up the hanging edges a little and connect it with the "lid, " form a beautiful braid around the pie at the junction of the dough. If there is a lot of dough at the joint, carefully cut the excess.

7. We make crumbs, for which we mix butter of room temperature with sugar and flour in a bowl, rub with our hands. Lubricate the surface of the gubadia with milk, sprinkle with crumbs. The pie is formed, it remains only baked.

8. We put the cake tin in the oven preheated to 180 degrees for 35 minutes (until golden). The cake can be served both hot and cold. Have a nice tea party!