Kolyadki with mushrooms filling.
2 cups rye flour,
2 cups wheat flour,
2 cup water or milk,
1 - 3 tbsp sour cream,
salt, to taste.
sunflower oil, for baking sheet
For mushroom filling:
1 kg (2,2 lb) fresh mushrooms, chopped.
1 onion, finely chopped.
1 - 2 tsp butter.
1 cup sour cream.
salt, chopped parsley and dill to taste.
Combine all ingredients for dough. Knead the dough by hand or machine. If by hand, turn it out on a floured board and work it until it is smooth and elastic, approximately 10 minutes. If using a dough hook on an electric mixer, knead the dough at the slowest speed for about 5 minutes.
Add more flour if need.
Shape the dough into a ball and put it in the oiled bowl. Cover the dough with a kitchen towel and leave to stand for 20 - 40 minutes.
Roll out the dough on a floured board, make a small circles and put a small ball of filling onto each. The edges have to be joined and pinched together.
Distribute Kolyadky on greased baking sheet and bake in temperature 220 C / 428 F oven until golden brown.
To make a mushroom filling, put mushrooms into hot skillet with butter and fry. Mix with fried onion, add sour cream. Stew. Flavor with greenery.