Cherries in the oven

The recipe for homemade yeast dough, which I offer for pies with cherries, include such products: wheat flour, sour cream, chicken eggs, refined vegetable oil, salt, granulated sugar and high -speed yeast. All ingredients should be at room temperature. For the filling, take the cherry (I have fresh, but you can use frozen), sugar, corn starch (take potato for lack of lack of non -means). To lubricate the blanks (to make them appetizing and ruddy), you will need egg yolk and a little milk.

First of all, we will make the preparation of yeast dough. It is more convenient to do all this in a bread machine or test, but it is very easy to knead it with your hands. Depending on the model of the bread maker, the laying of the ingredients can be of two types: first liquid, then bulk and vice versa. I have the first option. Pour vegetable oil (without smell), sour cream and break the eggs into the bakery container. We’ll chat a little.

Now add sifted wheat flour of the highest grade. I always use the same flour, so the grammar is always the same. You can leave more or less flour — it depends on its quality.

At the end, pour salt, sugar, a pinch of vanillin (can be replaced with a teaspoon of vanilla sugar) and high -speed yeast on different corners of the bowl.

In my bread maker, the dough mode provides for the duration of kneading and proofing exactly 1 hour. But I don't like it so much, because the yeast test is at least 2 hours. That is why I recommend that you do as follows: we exhibit the main (3 hours) program or French bread (3 hours 50 minutes). The batch begins: on the first program, the first batch lasts 10 minutes, and in the second — 15 minutes. So much time is enough to knead the dough well and get an elastic, but at the same time soft and delicate bun. Literally after 5 minutes from the beginning of the batch, it must be formed. Moreover, this is a very important point, because the quality and humidity of the flour is different, therefore this product may require more or less than according to the recipe. If the bun can still not form, feel free to add a tablespoon of flour and follow the batch. When the dough completely moves away from the walls and will be quite elastic (that is, not to spread, but to keep the shape well), we stop the addition of flour. This is what my bun looked after 8 minutes of batch. Now leave the dough alone and let him grow up. It will take about 1 hour 40 minutes (main) or 2 hours 25 minutes (French bread), during which the bread machine will take a fry twice (three times). I prefer to use the second program. If you knead the dough with your hands, knead it for 10-15 minutes, then tighten the bowl with a film or cover with a towel. The fermentation of the dough lasts in the warmth for 2 hours. After 1 hour, we make a light grinder of the dough, rounding and repeated fermentation for another 1 hour.

Meanwhile, you need to prepare the berries, that is, just wash the cherries and remove the seeds from it. You can take out the bones in any way — I use such an ancient device. As a result, out of 700 grams of fresh cherries, I get 560 grams of berries without bones.

When the dough is suitable, it will be airy and very tender. Turn off the program when on the timer will be 1:10 (main and French bread). That is, we take out the dough 10 minutes before the assistant begins to bake bread. It remains to crush the yeast dough to release air, transfer it to the board and start molding pies.

Divide the dough into pieces of the same size — I have 15 pieces, each weighing 65 grams. It is very convenient to use kitchen weights so that the blanks are of the same weight. This is important not only from an aesthetic point of view, but also in order for the baking to evenly part and bake the same way. We roll each piece in a ball and put on a board, very slightly sprinkled with flour. If you have not yet filled your hand in the modeling of pies, that is, the process takes a lot of time from you, cover all the pieces of dough with a film or towel so that you do not be blurred.

We proceed to form pies. We take one ball of dough and flatten it with a palm. If you want, you can roll out with a rolling pin — this is not fundamentally, since the dough is very tender and supple, it is perfectly stretched with your hands.

We put a certain amount of cherries in the center. For example, I have 37 grams of cherries for 1 workpiece.

Sprinkle with a small amount of starch so that the berry juice thickens during the baking — so the pies will not burst. 1 tablespoon of starch is enough for 15 pies.

Then we sprinkle the filling with a teaspoon of sugar — this is about 5-6 grams, no longer needed. If the cherry is very sour, add more sugar.

We pinch the dough so that the fillings are not visible. The yeast dough according to this recipe turns out to be very plastic and crawls perfectly. Literally a couple of movements and the pie is ready.

Carefully roll the workpiece in the palms to get an even shape and put the future pie with a seam down. In general, it is not necessary to make a round -shaped pies — you can make them square, boats or triangular.

The baking sheet (in my case, this is a rectangular shape for baking) is covered with baking paper and lay the blanks with a seam down on it. We cover with a towel or cling film and leave to stand up for 25-30 minutes. Immediately turn on the oven at 180 degrees.

When the pies are suitable, they will noticeably round and increase in volume.

To make pies with cherries beautiful and ruddy, I propose to lubricate them with egg yolk with milk. I have homemade eggs and yolk, respectively, directly orange. Just chat it with a fork with milk and the lubricant is ready. Small secret: if your oven does not want to blush pastries, add a pinch of powdered sugar to the yolk. Then, in the process of baking, sugar is caramelization and the top of the buns or pies will be browned. I used to do this sometimes with pastries, because the old oven sometimes failed me. We lubricate the blanks that have already managed to fit well, yellow and send to a hot oven to bake for about 25-35 minutes at 180 degrees.

Choose the degree of blush of pies yourself-someone loves only slightly golden, and someone likes almost a brown crust.

Ready -made cherries are unusually aromatic, so appetizing and very tasty. In this home baking, a sweet, delicate and airy dough goes well with the sourness of cherry filling. Try it, you should like it!