Byelorussian drachona

• 125 g (4 oz) rye flour
• 125 ml (4

Prepare a half-fermented dough by combining the rye flour with a little water, adding the buttermilk and allowing it to stand for 3-4 hours in a warm place. Add the buckwheat flour and mix well, then beat together. In a separate container mix the butter and egg yolks with the castor sugar until the mixture turns white; carefully combine with the dough. Stir in the milk, then add the beaten egg