Pies with sorrel

The recipe for homemade yeast dough for pies includes the following products: wheat flour of the highest grade, sour cream, chicken eggs, refined vegetable oil (I have sunflower), salt, sugar, vanillin and high -speed yeast. All ingredients should be at room temperature. For the filling, take fresh sorrel, sugar and butter. To lubricate the pies, we will use egg yolk.

The dough can be kneaded with your hands or use kitchen assistants. I do this yeast dough in the bread machine. Depending on the model, the laying of 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.

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: in 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.

While the dough wanders, we will prepare the fillings for future pies. Fresh sorrel very carefully in cold water to get rid of the ground and other garbage. After that, be sure to sort the sorrel, throwing away spoiled leaves. We break off the legs — they are not needed, and cut the leaves with a knife with thin stripes.

Of the 350 grams of fresh sorrel, such a brown gall is obtained, but I think that it is not practical to use it in this form — the leaflets will still fall very much when baking. That is why we will preliminarily thermally process them.

To do this, we melt 100 grams of butter in a pan.

We put chopped sorrel in hot oil and, constantly stirring, warm it.

Greens almost instantly changes color and decreases very much in volume.

Turn off the fire and let the filling cool completely. This is an important point, since when working with yeast test it is impossible to use hot filling so as not to destroy the yeast. I still divided the sorrel into portions with a spatula, so that later it was more convenient to take them right away. As a result, I got 15 pies.

Well, the dough has already fit. 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. 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 in the center of sorrel, which has already managed to completely cool.

Sprinkle the filling with a teaspoon of sugar — this is about 5 grams, no longer needed.

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 pies of this shape — you can make them round, square or triangular.

We cover the baking sheet with paper for baking 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.

To make the pies with sorrel turns beautiful and ruddy, I propose to lubricate them with egg yolk. I have homemade eggs and yolk, respectively, directly orange. Just chat it with a fork 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 pies with sorrel are unusually aromatic, so appetizing and very tasty. For me, it was a culinary discovery that the combination of sorrel+sugar+butter can be so tasty. I hope you will try this simple recipe for homemade baking while the sorrel season is still in full swing!