What is Saika
Saika has a semicircularand elongated shape. Saika is made from wheat flour of dense kneading. That is why for saika you needed significantly more flour and other ingredients than for any other bread of the same weight. Because of this, saika was economically disadvantageous to producers of bread, and in the Soviet era saika almost completely disappeared from the shelves.
Saika used to be sold separately from other bread. Often saika bread was carried around the streets on trays by saika-makers who baked them.
In Soviet times, saika loaves were baked in blocks of several pieces, which, when they were sold were separated from each other. Accordingly, during the Soviet era loaves of saika lost their round shape.
Saika with poppy and sesame seeds
How to Make a Dessert Saika
Eggs – 2 pcs.
Pressed yeast – 30 grams
Wheat flour – 2 ½ cups (1 cup is equal to 0.2 liters)
Butter – 40 g
Milk – 1 cup
Salt – 1 teaspoon or less
Sugar – 50 grams
Lemon zest (grated) – to your taste
You can add raisins – to your taste and if desired
Powdered sugar or other dusting – to your taste and if desired
Heat a little milk to lukewarm state; dissolve the yeast in it and half of the sugar.
Leave the milk for 15 minutes in a warm place.
Add the remaining half of the sugar, salt, eggs, lemon zest, or other additives. Mix it all together.
Add the flour and kneadthe dough.
Leave the dough covered for half an hour.
Melt butter and make small balls from the dough. Dip the balls of dough inthe melted butter.
Put all the balls next to each other, but not too close, in a baking dish. Beforehand, also cover the form with a small amount of butter.
Leave the ballsfor 15 minutes to let them rise.
Next, place the baking dish in a preheated to 240 °C oven for 25-30minutes.
When saika loaves are ready, you can sprinkle them with powdered sugar.
There you have a tasty dense saika!
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