Uzbek Lepyoshki (Лепешки) (valentinascorner)

Lepyoshki

2 1/2 c milk
1/2 c water
4 T butter
1/2 c sour cream
1 T sugar
1 1/2 T salt
1 1/2 T yeast
8 c flour (can use bread or all purpose)

In a large bowl place the sour cream, sugar, salt and yeast. In a saucepan on the stove top warm the milk, water and butter. Mix should be very warm, NOT hot. If you keep it on the stove top too long, let it cool a bit. Remove milk mix from heat and pour it into bowl. Mix everything. As you are mixing with your hand or the mixer, slowly keep adding the flour (sifting as you add). Once flour is mixed in, form dough into a ball. Lightly flatten and cover with a lid and then a few kitchen towels to keep dough warm. (Can place foil over a bowl then the towels so the towels don’t fall into the bowl.) Let rise about 1 1/2 hours. GENTLY divide dough into four. Form dough into ball like shapes. Spray a large baking sheet with cooking spray. On a lightly floured surface, GENTLY start pressing down into the center of the dough and pull edges out. Keep doing this until the dough is stretched to about 7 – 8” diameter. The center of the dough should be flat and edges will be taller. If you leave the dough at about 7” diameter or a little less, the lepyoshki will be taller. If you prefer the lepyoshki flatter make them longer in diameter. You should fit 2 lepyoshki onto a large baking sheet. Repeat process to all 4 lepyoshki. If making the lepyoshki larger use the corners of the pans so two will fit vertically. (If making 6 small ones, 3 should fit on a baking sheet. Using 2 large baking sheets, bake all lepyoshki at once). With a brush, apply the glaze to the tops and sides of the lepyoshki. Sprinkle sesame seeds in the middle of the lepyoshki. (Sprinkle a small amount of sesame seed in the flattened inside of each lepyoshka). Let them rest and rise until they about doubt in size 30 – 45 min. Bake at 365° F for about 35 – 40 min. The lepyoshki should be a nice golden color and hard to the touch. Once they have cooled they will soften. Makes 4 lepyoshki (or 6 small ones). Note: A cream cheese mix or a fruit mix can be added to the middle of the bread when baking. These are excellent for freezing.

Glaze

1 egg yolk
1 T milk
sesame seeds

Beat egg yolk and milk for the glaze.

Advertisements

Tagged:

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: