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Raisin rug
1 serving
Pass well-washed raisins through a meat grinder. Mix the raisin mass with eggs, crushed cinnamon, rustic milk, sugar and oil. Then introduce flour, ammonium, mix everything well and leave for 30 - 40 minutes. After that, roll the dough into a layer 2 cm thick and transfer it to a sheet lubricated with oil and sprinkled with flour. Lubricate the top of the layer with egg and fork on the surface of the rug to make strips. Bake at a temperature of 200-220 °. Coat the ready-made rug with glaze.
Pass well-washed raisins through a meat grinder. Mix the raisin mass with eggs, crushed cinnamon, rustic milk, sugar and oil. Then introduce flour, ammonium, mix everything well and leave for 30 - 40 minutes. After that, roll the dough into a layer 2 cm thick and transfer it to a sheet lubricated with oil and sprinkled with flour. Lubricate the top of the layer with egg and fork on the surface of the rug to make strips. Bake at a temperature of 200-220 °. Coat the ready-made rug with glaze.
butter - 90 g, cinnamon - 3 g, sugar - 170 g, milk milk - 100 g, flour - 400 g, eggs - 3 pcs., raisins - 180 g, ammonium - 1 g
