Echpochmak

Yeast and 1 tsp. Dissolve sugar in warm milk and let stand.

Whisk eggs with sugar until completely dissolved.

Add milk with yeast to eggs and mix well.

Sift flour into a bowl.

Pour the solution into the flour and knead it.

Pour the butter into the dough, mixing well.

Cover the batch with a towel and leave in a warm place to ferment for 2 hours.

Add salt to the mixture and mix well.

Set for 1.5-2 hours for fermentation.

Knead the dough again and you can start baking.

Bake 40 min.

Meat cut into small cubes.

Peel potatoes and onions and cut into small cubes.

Put all the ingredients in a bowl, salt, pepper and mix.

Preheat the oven to 210°C.

Divide the dough in half. Cover one half with a towel.

Sprinkle the table with flour, form a piece from half of the dough and cut it into 9 pieces.

Knead a piece of dough on the table with your palm, like on pies, put 1 tbsp. filling and form a triangle out of it, pinching the top, and leaving a small hole in the middle to evaporate excess moisture.

Cover the baking sheet with parchment or oiled paper, put the echpochmaks formed for baking on top, leaving a space of ~ 2 cm between them, because the echpochmaks will increase in volume during baking.

Let stand for 15 minutes on a warm plate in order for the dough to reach.

Mix sour cream with 1 yolk and grease with half the volume of echpochmaky.

Bake at 200°C for 40 min. In a gas oven, place an open vessel of water down.

Cover pastries after ½ baking time with damp paper.

While the first portion is baking, prepare the next one for baking.

Spread hot pastries on a table on a towel and also cover with a towel on top in order to reach and cool.

Put another portion of echpochmak to bake in the oven.