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Nut-filled balls
1 serving
Pour egg yolks into a bowl, add kefir or rustic milk and stir well. Then pour in the soda, introduce the melted butter, mix again, pour in the sifted flour and knead the dough. Cover with polyethylene and refrigerate for 20-30 minutes. Roll the cooled dough into a layer 3 mm thick, cut it out using a cup of circles, put a little nut filling on each and pinch the edges of the cakes, giving the product the shape of a ball. Put the resulting balls on an oiled baking sheet, put in a preheated oven and bake for 30-35 minutes. Cool the finished products, put in a vase, sprinkle with powdered sugar and serve.
Pour egg yolks into a bowl, add kefir or rustic milk and stir well. Then pour in the soda, introduce the melted butter, mix again, pour in the sifted flour and knead the dough. Cover with polyethylene and refrigerate for 20-30 minutes. Roll the cooled dough into a layer 3 mm thick, cut it out using a cup of circles, put a little nut filling on each and pinch the edges of the cakes, giving the product the shape of a ball. Put the resulting balls on an oiled baking sheet, put in a preheated oven and bake for 30-35 minutes. Cool the finished products, put in a vase, sprinkle with powdered sugar and serve.
butter - 200 g, yolk - 2 pcs., rustic milk - 0.75 cups, or kefir - 0.75 cups, sugar powder - 0.5 cups, flour - 3 cups, soda - 1 teaspoon
