Yeast cake with cranberries

Yeast cake with cranberries - delicious, healthy, simple! Yeast cake with lingonberries according to the proposed recipe turns out to be very fragrant, juicy and delicious. There are many options for this simple baking, I offered you the simplest one (provided that you have already prepared the dough, you can buy it in cooking for lack of time). Cranberries can be used both fresh and frozen. The main condition is that all products must be at room temperature. A pie with whole berries turns out to be more interesting than with crushed ones. Try it!

naniki

The author of the recipe

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Composition / ingredients

Servings:

Dough:

Wheat flour

300

Milk

200

Starch

Chicken eggs

Sunflower oil

Dry yeast

Sugar

Filling:

Sugar

180

Lingonberry

200

Potato starch

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 5 g

Fats 11 % 6 g

Carbohydrates 80 % 44 g

244 kcal

GI: 14 / 0 / 86

Step-by-step cooking

Cooking time: 50 min

Step 1:
To prepare a yeast cake with cranberries, take a ready-made yeast dough (I took the dough on starch, recently posted its recipe, see in my book - a very successful dough for any baking). For the filling, prepare cranberries - fresh or frozen does not matter, sugar and starch.
Step 2:
For the test, take the products from the list.
Step 3:
Pour yeast with sugar with warm milk, let it rise.
Step 4:
Add egg and butter, mix.
Step 5:
Sift the flour and, gradually kneading, add together with starch. Knead a soft dough.
Step 6:
Let the yeast dough rise.
Step 7:
Divide it into two unequal parts - 1/4 and 3/4. Roll out most of it into a layer size depending on the size of the baking dish. Need. so that the edges of the dough form the sides of the pie.
Step 8:
Lay out the washed and filtered cranberries from the water. If you take frozen lingonberries, then it needs to be thawed so that it is not cold and allows the dough to rise.
Step 9:
Add sugar on top of the berries.
Step 10:
And sprinkle the sugar surface well with the specified amount of potato starch. Starch acts as a thickener.
Step 11:
Level the filling surface.
Step 12:
Roll out the smaller part of the dough in an oval and make transverse incisions in the form of a grid. Stretch the mesh over the surface.
Step 13:
Pinch the edges of the pie. Brush it with beaten egg. Put it in a cold oven and turn on the heating at 160 degrees.
Step 14:
Bake the pie for 25-30 minutes. Look at the state of your oven and the degree of browning of the lingonberry pie. I had a lot of filling, some of the juice leaked out, but it even turned out to be interesting, because it gave an additional effect - when I took the pie out of the oven and lifted it from the bottom, the whole lingonberry-sugar sauce sank and the pie was soaked with it additionally.
Step 15:
Let the pie cool in the mold, soak up all the leaked sauce. Then take it out on a platter and cut into portions. Serve it to the tea party! Bon appetit!