Yeast dough pie with jam is an incredibly simple baking, the most difficult thing is to correctly prepare the dough and choose the right jam for the filling.
It is necessary
- - 500 grams of flour;
- - 100 grams of sugar;
- - four yolks;
- - one egg;
- - 120 grams of butter;
- - 250 ml of milk;
- - half a pack of dry (fast-acting) yeast;
- - 60 grams of raisins;
- - 500 ml of jam (to taste);
- - 1/2 teaspoon of salt;
- - a bag of vanillin (optional).
Instructions
Step 1
First, prepare the dough: sift 250 grams of flour into an enamel pan, add all the yeast, pour in slightly warm milk (200 ml), add a tablespoon of sugar, mix everything, cover with a napkin and put it in a warm place for 30 minutes.
Step 2
While the dough is rising, melt the butter over low heat, beat the yolks with the remaining sugar, in a separate dish, combine the whipped yolks, melted butter, the remaining flour and milk, and vanillin.
Step 3
As soon as the dough rises twice, mix it with the freshly made yeast-free dough and mix thoroughly until a homogeneous consistency.
Step 4
Pour the raisins with boiling water and let stand for five minutes, then rinse thoroughly, dry, roll in flour and add to the dough (instead of raisins, you can use any other dried fruits, or you can do without them at all).
Step 5
Sprinkle the working surface with flour, dump the dough on it and knead until it becomes homogeneous and does not stick to your hands (it should be noted that at this stage the main thing is not to overdo it and not to "hammer" the dough).
Step 6
Lubricate your hands with vegetable oil, wrap the dough, cover it with a napkin and put it in a warm place for another 30 minutes (during this time it will rise twice).
Step 7
Next, take out the dough, separate 1/3 part from it (it will be needed to decorate the baking), and put the rest on a pre-greased baking sheet and gently distribute it over the entire form, trying to distribute the dough evenly and create low sides.
Step 8
Put the jam on the dough in a baking sheet in a small layer (about one centimeter). For this, it is better to use thick jam.
Step 9
Roll the remaining dough into a thin layer about 0, 2-0, 3 centimeters thick, cut it into strips with a sharp knife and decorate the cake with them on top, neatly folding them in the form of, for example, pigtails, herringbone or lattice. Leave the cake to stand at room temperature for 40 minutes.
Step 10
After a while, place the cake pan in an oven preheated to 180 degrees for 35-40 minutes, not forgetting to grease the surface of the cake with a beaten egg.
