Sugar pie

To prepare this tasty, juicy and aromatic sugar pie, we need the following products: wheat flour, milk (any fat content), medium-sized chicken eggs (45-50 grams each), granulated sugar, fatty cream (I have 30%), yeast, salt and vanillin (you can replace a teaspoon of vanilla sugar) at will. The yeast is not necessary to take fast -acting — just dry (also 5 grams — this is 1 teaspoon with a slide) or pressed (3 times more, that is, 15 grams). Such yeast is not immediately mixed with flour, but previously activated in a warm sweetish liquid for 10-15 minutes. In our case, you can slightly heat half a glass of milk with a teaspoon of sugar and dissolve the yeast in it.

First, connect dry ingredients for yeast dough. Sift (preferably twice) wheat flour in a bowl. Due to this, the flour is not only loosened and saturated with oxygen, but possible garbage will also leave. Add fast yeast, sugar, vanillin and salt to flour. Mix everything thoroughly with a fork or a whisk.

In another bowl, connect milk, chicken eggs and soft butter. Products should be at room temperature, so take them out of the refrigerator in advance.

We rub everything together until smooth, and then add a dry mixture. You can knead the dough with your hands, but it turns out to be very wet and sticky, so I advise you to use the test (a mixer with a barrel nozzle or a bakery). We make a rather active at least 10, and even better than 15 minutes.

As a result, you will get an unusually delicate, soft, wet and sticky dough. By consistency, it is fundamentally different from a more familiar yeast dough for pies, which holds shape and is not wounded. We round the dough into a symbolic ball, cover the bowl with a towel and leave it warm for 1 hour. Where is it better to wander the test and what does a warm place mean? There are several options. First of all, in the oven with a light bulb turned on (it turns out about 28-30 degrees — the temperature ideal for fermentation of yeast dough). Then we tighten the bowl with the dough with cling film or cover with a towel made of natural fabric (flax is best suited) so that the surface does not be swollen and not covered with a crust. You can also let the dough wander in a microwave, in which we pre -boil a glass of water. The dough will rise with a door closed, and the glass will stand there. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one inadvertently turns on the microwave, otherwise the dough will disappear and there will be no sugar pie.

When 1 hour passes, the dough should increase in volume (at least double). Depending on the temperature in the room and the activity of the yeast, the time may differ from the indicated by me. The main thing is that it rises well.

Directly crumple it and shift it into a suitable baking shape in size. I have silicone (20×20 cm), I smeared it very slightly (half a teaspoon) with vegetable oil. Wet (the dough is very sticky) with our hands distribute the dough in shape, as if pushing it with all 10 fingers to the edges. We cover with something from the fading and let it distance about 30-35 minutes in the warmth.

At this time, we take out 50 grams of butter — cold and hard from the refrigerator. We cut it into pieces and with the help of a fork we rub it with 130 grams of sugar to make such a fat baby. This is our sugar sprinkle. Puffers and again in the cold so that the oil does not have time to melt.

When the dough is well suited and increases in volume by 2 times, we make deepening to the bottom with your fingers. Not often, 15-20 cavities will be enough. I just forgot to take a photo, sorry. Sprinkle the workpiece with cold sugar crumbs and send it to a hot oven, which we previously warmed up to 180 degrees.

Bake sugar pie at an average level of about 25-30 minutes. He will rise even more, he will be about to be ready and begin to blush.

Quickly water it 200 milliliters of fat cream, trying to get throughout the surface. I have cream 30% fat, but they are liquid in consistency, so they were absorbed into the dough and fell into recesses. If you do not have fat cream, you can lightly make them independently from milk and butter. Either use those that are, or try with sour cream. We bake the sugar pie at the same temperature for another 10 minutes.

During this time, baking will be finally browned, sugar crust will be caramelized, and the cream will turn into a delicate cream. We give the pies a little (ideally to room temperature, but who will withstand it?) Cool cool and cut it with portioned pieces.

Now try to resist and not reach for another (second, third …) piece. It is so tasty, so fragrant, so gentle! Unrealistically fluffy and fragrant homemade pastries, from which it is impossible to break away — I guarantee you this.