Sweet cranberry pie made of yeast dough

Step-by-step cooking

1. Step 1:

   

   Prepare the products. All should be at room temperature. Sort the lingonberries, rinse, dry. If the berry is frozen like mine, rinse it too and let the water and juice drain as much as possible, leaving it in a colander. Melt the butter and let it cool.

2. Step 2:

   

   Prepare the dough : - Add 1 h.l. sugar to the yeast, mix, if the yeast is fresh, then rub it well without leaving lumps. Pour in warm milk / up to 28 degrees /, stir and leave for 15-20 minutes, until bubbles appear. If the yeast has not come to life, replace them.

3. Step 3:

   

   In a bowl, break an egg / stir and pour 1stl.l. leaving for lubrication / add salt, sugar and beat lightly with a whisk.

4. Step 4:

   

   Add the yeast mixture to the egg, mix.

5. Step 5:

   

   In a separate bowl, sift all the flour and make a hole where to pour the mixture of liquid ingredients, mix.

6. Step 6:

   

   At the end of the kneading, add the cooled butter. When it becomes difficult to stir in a bowl, put it on the table and knead for 10 minutes. Lubricate the table and hands with vegetable oil, do not add flour anymore. The dough will become smooth, gently soft, will not stick to the hands and the table.

7. Step 7:

   

   Round the dough and put it in a clean, lightly greased with vegetable oil bowl. Cover with a film and a napkin, leave in a warm place without drafts for 1.5 hours to approach.

8. Step 8:

   

   The finished dough will increase well, more than 2 times. That's how the dough came up for me in 1h 20min. / I leave it in a slightly warm oven on the rise, if you are not sure, use a thermometer, it should not be higher than 25 - 28 degrees /.

10. Step 9:

    

    Oil the table. Almost without crumpling, lay out the dough, shape the loaf and separate 1/3. I used the form d 20 cm / on the bottom /, for this amount of dough it is better to take the form d 23 - 24 cm.

11. Step 10:

    

    Roll out most of the dough with a thickness of about 1.5 cm. put it in a greased mold, forming a 2 cm rim. Cover with a film and leave for 20 minutes.

12. Step 11:

    

    Prepare the filling : - Add almost 2st.l. of corn starch to the lingonberries, mix gently. Add sugar, mix again. Starch will bind the released juice, the filling will be viscous, which will not allow it to run out of the pie. Corn starch does not leave an aftertaste, so it is used in confectionery products, and not potato starch, if it is not there, it is better to use flour.

13. Step 12:

    

    Sprinkle the remaining corn starch on the dough / bottom of the future pie /. It is here that it will bind the released juice and prevent the filling from running through. Put the cranberries on top of the starch, slightly retreating from the rim.

14. Step 13:

    

    From 1/3 roll out the dough 0.5 - 0.7 cm thick. Cut into a shape 1cm smaller than the top d. / I have dough left, a bun from it behind the scenes, so the shape should be taken more /.

15. Step 14:

    

    Cover the filling with dough, pinching the edge qualitatively. Make incisions on top, leave for 10 minutes to rest under the film. Then add 1 h.l. of milk to the left egg, stir and grease the top of the pie.

16. Step 15:

    

    Bake immediately in a preheated oven to 190 degrees for about 18-20 minutes. Ready to get, lubricate with a silicone brush with plain water, cover with a napkin and let it soak for 10 minutes. The cooled cake can optionally be sprinkled with powdered sugar.

17. Step 16:

    

    But it's already amazingly good and very tasty with tea, milk, coffee. Enjoy your meal!