Gurabije

Preparation steps

• Put sugar, sour cream and water in a bowl, add chilled butter and mix everything together until the sugar is combined (as much as possible dissolved). Take breaks during mixing, which should last 1 hour, and then whisk well with a mixer.
• Add a handful of flour and one baking powder and, stir and then add the flour until the balls can be shaped by hand
• Shape the balls so that they are the size of an almost palm and about 2 cm thick. Patterns can be made by pressing the dough with your hand on one of the sides of the grater that has the smallest holes
• The pan does not need to be oiled, although you can add a little just in case, and preheat the oven and bake at the highest temperature until they start to turn yellow. Reduce to about 150 and bake for about 40-60 minutes. If necessary, reduce the temperature to 100 degrees if the oven is strong.
• Take out the pigeons and put a cloth over the foil to cool. Then slowly separate them from each other with a knife