Portion quantity: 6-8
Flour – 300-400 grams
Egg – 1 unit (for dough)
Dry yeast – 1 Tbsp.
Salt – 0,5 teaspoon (for dough)
Sugar – 1,5 Hollow Spoon
Milk – 100 ml.
Water – 25 ml.
Margarine – 30 grams
Vegetable oil – 15 milliliters
Carrots – 3 Pieces
Egg – 3 Eggs (boiled)
Yolk – 1 Piece (for greasing)
Vegetable oil – To taste (or butter – for frying)
Prepare all the ingredients.
Combine milk and water, heat slightly and add 0.5 tbsp. sugar and yeast. Stir and leave until frothy.
Whisk one egg with salt and remaining sugar.
Add melted and cooled margarine and vegetable oil.
Add the foamed milk.
Stir everything and add flour in batches.
Knead the dough until it is no longer sticky to your hands. Form it into a ball, brush with vegetable oil, cover and put it away to rise in a warm place.
For the filling grate carrots on a coarse grater.
Fry in vegetable or butter until soft.
Boil eggs, grate them and add to carrots.
Add salt to taste and mix everything. The filling is ready.
By this time the dough has risen, you need to crimp it and let it rise again.
Roll out the dough into a rectangle shape, about 4-5 mm thick. Place the filling in the center. Cut the sides of the dough into strips .
Alternately intertwine the strips of dough to form a pigtail. Leave the ready braid in a warm place for 20-30 minutes to rise, then brush with egg yolk and bake at 200 degrees for about 30 minutes.
The carrot and egg pie is ready. Let it cool, then slice and serve.