Saika

Saika is a bakery product that has been prepared in Ukraine, Russia and Belarus since ancient times. The recipe for oblong oval buns is as simple as possible, so it is still popular in many families. Previously, sika was cooked for all kinds of holidays or distributed to the poor.

What you need to know about buns popular among the Slavs, and is there a place for them in the modern gastronomic world?

Historical information

There are many versions of the origin of the bakery product. The most popular of them says that the first saiki were cooked in Rus’ in the period of the late XNUMXth – early XNUMXth centuries. It is believed that the recipe was brought to the Slavic lands by Novgorod merchants. They went on a trip to the Baltics, stumbled upon a simple but delicious bread recipe and decided to borrow it.

Interesting: in the modern Estonian language there is the word “saio”, which is most consonant with the name “saiki”, translated as “white bread”.

The first mention recorded in a written source was at the end of the XNUMXth century. Vasily Levshin (Tula landowner) published a table dictionary for confectioners, winemakers and other culinary figures. Levshin writes that the rolls were baked voluminous and very lush. Due to their size, they had to be kept in the oven for more than a quarter of an hour so that the whole dough was browned and the inside was not left raw.

The author advises housewives to bake a lot of rolls at a time in order to save time and effort. Immediately after the first batch, the second batch can be sent to the oven. Levshin also emphasizes that in the first batch, the saiki should be thick and lush, and in the second – miniature. This is explained quite simply: small buns will burn while the fire in the oven is intense, and before the second batch is loaded, it weakens.

Another mention of an oval bakery product came in 1848. This time, the ethnographer Alexander Tereshchenko, in his book Life of the Russian People, described the popularity and mass distribution of the product. Tereshchenko pointed out that the saiki are made from different flours, using all sorts of fillings and liquid fillers. The author shared the place where, in his opinion, the best rolls in the country are prepared – in Moscow on Red Square at the baker Rumyantsov. Tereshchenko says that Rumyantsov’s business went up solely due to sweet saika, the demand for which has not faded for decades.

During the Soviet period, traditional Slavic buns received a new wave of popularity. They were often served in government offices, kindergartens, schools, public canteens and buffets. They were prepared in whole blocks, in which 4-6 buns were placed. Before selling by the piece, they were broken and handed to the buyer. Despite the minimal set of ingredients, saiki were valued for their sweetness, soft texture and characteristic moisture of the dough. It was these parameters that distinguished the polar cod from unleavened rolls and dry biscuits.

Features of the recipe and preparation

Most buns are baked from wheat flour of the 1st grade. Sometimes, to increase the nutritional value of the dish, it is mixed with whole grain wheat flour.

Important: wheat flour is the most inexpensive and profitable for industrial production. During home cooking, you can use any type of flour – almond, rice or oatmeal, focusing on your own taste. Please note that changing flour entails changing proportions and other components.

For the test, yeast, vegetable oils, salt / sugar are used, and the addition of dried fruits is also popular.

There are two methods for making Slavic buns:

1. Saiku is baked in the shape of an elongated rectangle. The result is a whole roll that is cut with a knife, and not torn.
2. Oval bakery products are formed from the dough. Characteristic furrows are left between them, so that later it would be easier to separate the polar cod from each other.

Recipe for making homemade buns

For a block of 8 saek we need:

• filtered water – 500 milliliters;
• flour – 900 grams;
• dry yeast – 7 grams (or 50 grams of “live” yeast);
• sweetener to taste;
• Salt – a pinch;
• vegetable or butter – 50 grams;
• filler to taste (jam, dried fruits, fresh fruits, meat, herbs, eggs).

Prepare the yeast according to package instructions, then mix all the ingredients and knead the dough. The result should be a soft elastic dough that does not stick to your hands. Place the mixture in a saucepan, cover with a kitchen towel and leave at room temperature for about 1 hour. At the end of the hour, knead the dough again and leave it for an additional 60 minutes.

Divide the finished dough into miniature balls weighing up to 200 grams. Form them into oblong buns with rounded ends. Lubricate the resulting figure with vegetable or butter and place on a baking sheet lined with baking paper. Place the poles at a distance of 1 centimeter from each other. Under the influence of temperatures, the dough will rise and fill the borders between the buns. When ready, they can be easily separated from each other. Bake the product until golden brown, cool and serve.

Useful and dangerous properties of the product

The vast majority of buns are made with wheat flour of the 1st grade. We are accustomed to using this particular product because of the low cost and ease of preparation. But the product belongs to the so-called “fast” carbohydrates, which affect the glycemic index, contribute to weight gain and, if abused, can provoke diseases of the cardiovascular system.

If you do not have health problems and are overweight, then the daily diet should consist of 80% of healthy “right” foods. The remaining 20% ​​can be used for junk food. If saiki is your favorite treat, then set aside all 20% for traditional Slavic buns.

To avoid unpleasant symptoms, cook with whole grain wheat, rice, nut, oat or other healthy flours. Instead of sugar, use honey and add more fruit to the dough to increase the balance of nutrients. Such a bakery product will not only satisfy your hunger, but will provide energy, improve your health and will not affect your waist size in any way.