Composition / ingredients
Step-by-step cooking
Step 1:
How to bake sweet yeast pies? Prepare the necessary ingredients for making the dough. All products must be at room temperature. Take the flour of the highest grade. With it, yeast pastries will be especially lush and voluminous.
Step 2:
To activate the yeast in a small bowl, combine 1 tsp. sugar, yeast and 50 ml of milk. Milk should be warm (35-38 degrees, not higher) Mix everything, leave for 15-20 minutes until the foam "caps" appear. If you do not have such a cap, replace the yeast.
Step 3:
Sift the flour through a fine sieve into a suitable wide bowl. This will enrich the flour with oxygen, and the dough will be more lifting and lush.
Step 4:
Melt butter over low heat, cool slightly.
Step 5:
To prepare the dough, take a wide and stable dish so that it is convenient to knead the dough. The container must have the necessary volume and height so that the dough has enough space to lift. Beat the eggs with salt until smooth.
Step 6:
Add sugar, whisk again.
Step 7:
Add the yeast that has come up and the remaining milk, mix.
Step 8:
Melt the butter in any way convenient for you. Cool it slightly and add the melted butter to the dough. Mix it up.
Step 9:
Pour in the sifted flour. You can do it again through a sieve. Do not add all the flour at once. Depending on the properties of flour, it may take a little more or less. Mix the dough first with a spoon.
Step 10:
Then pour the flour in small portions, stirring the dough each time and observing its consistency.
Step 11:
The dough turns out to be very soft, pliable. It can stick to your hands quite a bit. Do not try to eliminate this by adding flour, so as not to get a steep dough. This dough will rise for a long time, and the baking will be heavy. Cover the dough with a towel and leave to rise in a warm place for 1.5-2 hours.
Step 12:
Prepare the products for the filling. You can make any filling for pies. I settled on a filling of apples and raisins. Take the amount of sugar to taste, depending on the sweetness of the apples. Clean the raisins from debris, rinse and dry.
Step 13:
Wash the apples, dry them, peel and peel the seeds. Cut the apples into small cubes.
Step 14:
Add washed and dried raisins, sugar, cinnamon. Mix everything well.
Step 15:
When the dough increases in volume by 2-2.5 times, you can start forming pies.
Step 16:
Knead the dough gently, put it on the table, sprinkled with flour. Divide the dough into equal parts depending on the desired size of the pies.
Step 17:
Roll out each part of the dough into a round tortilla.
Step 18:
Put the filling in the middle.
Step 19:
Form a pie of the desired shape, pinch the edges well.
Step 20:
Blind all the pies in this way. Put them on a sheet covered with oiled parchment, seam down. Cover the pies with a towel and let them stand for 15 minutes.
Step 21:
In a small bowl, beat the raw egg with a fork until smooth.
Step 22:
Grease the pies with beaten egg on top.
Step 23:
Bake the pies in a preheated 180C oven for about 20-25 minutes until golden brown. Determine the exact time and temperature of baking according to your oven. When the pies are ready, remove them from the oven along with the baking sheet.
Step 24:
Let the finished pies cool and serve to the table. Bon appetit!
Not only pies can be baked from the pastry yeast dough, but also large open or closed pies, rolls with various fillings: nut, poppy seeds, jam, jam, etc.
The liquid in which yeast is bred should be pleasant to the touch, no higher than 40 degrees. Why is this important? In a warm environment, yeast is well activated, in a hot one it will die, and in a cold one it simply will not work.
Dry yeast can be replaced with fresh pressed yeast, based on the proportion of 1:3. That is, for 1 gram of dry yeast required by the recipe, you need to take 3 grams of fresh.
Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. Read a lot of useful information about flour and its properties in this article!
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information in this article !
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Raisins - 280 kcal/100g
- Kishmish - 279 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Dry yeast - 410 kcal/100g
- Ground cinnamon - 247 kcal/100g
