Twisted Pie
Composition / ingredients
12
servings:
Step-by-step cooking
Step 1:
Step 2:
Step 3:
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Step 6:
Step 7:
Mix yeast with sugar and warm water (50ml) and put it on for 10-15 minutes.
Beat the egg with sugar, add salt, milk, turmeric, beat well again, and, continuing to beat, gradually add flour. Pour out the yeast, knead the dough. The dough will turn out sticky. Mix vegetable oil into the finished dough. After that, the dough will become elastic and begin to peel off from the hands.
Put the dough in a warm place for 1-1.5 hours.
Divide the dough into 4 parts. Roll out each part into a circle with a diameter equal to the diameter of the mold in which you will bake the pie.
Grease three tortillas with a layer of sugar and ground nuts. Stack the tortillas on top of each other. Put a flatbread not sprinkled with anything on top. The edges of the cakes can not be pinched.
Put a half-liter jar in the center of the pie, cut a circle with a knife. Next, cut the rays from the edge of the circle, almost reaching the edge of the pie.
There should be 16 rays in total.
Next, gently prying with a knife, twist the pie sector clockwise 2 times. The next sector is twisted counterclockwise. And so it is with all sectors.
Put the pie on proofing for 30-40 minutes. Grease with egg whipped with milk.
Bake for 35-40 minutes at a temperature of 200 degrees.
Beat the egg with sugar, add salt, milk, turmeric, beat well again, and, continuing to beat, gradually add flour. Pour out the yeast, knead the dough. The dough will turn out sticky. Mix vegetable oil into the finished dough. After that, the dough will become elastic and begin to peel off from the hands.
Put the dough in a warm place for 1-1.5 hours.
Divide the dough into 4 parts. Roll out each part into a circle with a diameter equal to the diameter of the mold in which you will bake the pie.
Grease three tortillas with a layer of sugar and ground nuts. Stack the tortillas on top of each other. Put a flatbread not sprinkled with anything on top. The edges of the cakes can not be pinched.
Put a half-liter jar in the center of the pie, cut a circle with a knife. Next, cut the rays from the edge of the circle, almost reaching the edge of the pie.
There should be 16 rays in total.
Next, gently prying with a knife, twist the pie sector clockwise 2 times. The next sector is twisted counterclockwise. And so it is with all sectors.
Put the pie on proofing for 30-40 minutes. Grease with egg whipped with milk.
Bake for 35-40 minutes at a temperature of 200 degrees.
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
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Turmeric - 325 kcal/100g
- Pressed yeast - 109 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
