Wit-Russische open hartige taart (Smazhanka)

Bereiding

1. 1

   In a large bowl, dissolve the yeast and sugar in the warm milk. Let stand for 5-10 minutes until foamy.

2. 2

   Add the salt, oil, and 2 1/2 cups (310 g) of the flour. Mix until a shaggy dough forms, then turn out onto a floured surface and knead in the remaining flour until the dough is soft, smooth, and slightly tacky, about 7 minutes. Place in an oiled bowl, cover, and let rise until doubled, about 1 hour.

3. 3

   While the dough rises, heat 2 tbsp oil in a large skillet over medium heat. Add the chopped onions and cook until soft and translucent, about 8 minutes.

4. 4

   Add the ground meat, salt, pepper, and marjoram. Cook, breaking up the meat, until browned and no longer pink, about 10 minutes. Remove from heat and let cool slightly.

5. 5

   Preheat the oven to 375°F (190°C). Punch down the risen dough and roll it out on a floured surface into a large rectangle or oval about 12 x 16 inches (30 x 40 cm) and 1/4 inch (6 mm) thick. Transfer to a parchment-lined baking sheet.

6. 6

   Spread the cooled meat filling evenly over the dough, leaving a 1/2-inch (1 cm) border. Fold the border slightly over the filling to create a rustic edge.

7. 7

   Whisk together the eggs, sour cream, salt, and chopped herbs until smooth. Pour or brush the glaze generously over the filling so it covers the meat completely.

8. 8

   Bake for 30-35 minutes until the crust is golden brown, the glaze is set and lightly browned on top, and the edges are crisp. Let cool on the sheet for 10 minutes before slicing.

9. 9

   Serve warm, cut into squares or wedges.