A fluffy yeast dough pie that melts in your mouth. It can be baked with various fruit and berry fillings. The variant with prunes and dried apricots is very relevant in winter and early spring, when there is little fresh fruit.
It is necessary
- For the test:
- - 2, 5-3 glasses of flour,
- - 2 tbsp. l. Sahara,
- - 2 eggs,
- - 2 tbsp. l. butter,
- - 1 glass of milk
- - 1 tsp salt,
- - 30 g of compressed yeast.
- For filling:
- - 50-70 g of dried apricots,
- - 50-70 g pitted prunes,
- - 2-3 tbsp. l. potato starch
- - 1 cup of sugar,
- - icing sugar.
Instructions
Step 1
Dissolve the yeast in warm milk, add sugar, salt and mix. Then beat in the eggs, mix again, add flour. Knead the dough that is not steep, add melted butter at the end. Cover the dough with a towel and heat for 3 hours.
Step 2
Rinse dried apricots and prunes, mince them separately. Add 1-1, 5 tbsp. l. starch and 0.5 cups of sugar in dried apricots and prunes, mix. Divide the dough into 8 parts, roll into balls and make small pies with filling out of them. Then place them in a greased form with the seam down, connecting them together so that the fillings alternate and get a round cake.
Step 3
Leave warm for 15 minutes. Bake in a preheated oven for 25 minutes. at 200 degrees. Sprinkle the cooled cake with icing sugar.
