Open yeast cake with apricot jam

Step-by-step cooking

1. Step 1:

   

   I pour 0.4 liters of whole milk into a deep saucepan. 0.1 liters of milk are poured separately into a cup and slightly heated in a microwave oven or over low heat so that it is warm. Add sugar and yeast to the cup. Mix and let stand until an air mass is formed. Then pour the yeast mass into whole milk, add a spoonful of flour, mix everything and let the yeast ferment.

2. Step 2:

   

   After 20 minutes, drive one raw chicken egg into the dough, add sunflower oil, salt. Add the flour gradually, in small portions, mixing thoroughly. I'm getting in the way with my hands. You should get a thick mass that sticks to your hands and spoon. I close the pan with a lid, put it in a warm place and let the dough rise.

3. Step 3:

   

   After the dough has risen to the lid, I crush it with a wooden spoon and wait for it to rise again. The dough is suitable for 1.5-2 hours.

5. Step 4:

   

   Then I shift the dough out of the pan onto a heavily floured table and knead it until the dough sticks to my hands (don't overdo it with flour!). I divide the mass into several parts, form small cakes and give another 10-15 minutes to come up. I cover it with a towel or a cloth so that the dough does not get hot.

6. Step 5:

   

   Cooking jam. I'm pumping out excess fluid. I take the first cake. I roll out the layer with a rolling pin and spread it along the entire length of the baking sheet, pre-greased with sunflower oil. I divide the second cake into several parts, from which I will make pigtails. I frame the edges of the formation with a pigtail. I put the jam inside, distribute it evenly. I decorate the pie with the remaining pigtails. I beat the second egg and grease the dough with it. I sprinkle the pigtails with flax and poppy seeds.

7. Step 6:

   

   I put it in the oven for 40-45 minutes at a temperature of 180 °. I take out the pie on a board or a special frying tray. I'm letting it cool down. I cut into pieces and delight my household and guests. Bon appetit!