Yeast apple pie

To prepare a yeast apple cake, we will need the following ingredients: wheat flour of the highest grade, kefir of any fat content (I used 3.5%), sugar and vanilla sugar (for aroma), refined vegetable oil (I use sunflower), salt and high -speed yeast. All products should be at room temperature. For the filling, we will need fresh apples (fruit weight is indicated in the prepared form), butter (with a fat content of at least 72%), sugar, ground cinnamon and corn starch. In addition, we use egg yolk and water to lubricate the workpiece.

First of all, we will prepare the yeast dough on kefir. Sift (preferably twice) wheat flour (500 grams) in a bowl. Thanks to sifting, the flour is not only loosened and saturated with oxygen, but possible garbage leaves. I use 500 grams of flour, since I use the product of one brand (Lida) — you may need a little more or slightly less.

Add 1.5 teaspoons (1 spoon with a slide) to the flour of high -speed yeast, 70 grams of sugar, 1 tablespoon of vanilla sugar (or a pinch of vanillin) and half a teaspoon of salt (preferably fine grinding).

Mix thoroughly with a fork or a whisk so that all the dry components are evenly distributed along the mixture. We make a recess in a flour mix and pour kefir (300 milliliters) of room temperature into it. You can very slightly warm it, only a little.

Mix all products — you can with a hand or fork (who is convenient). When the flour moisturizes, absorbing moisture, add 2.5 tablespoons (half a spoon we leave to lubricate a bowl) of vegetable oil without smell. I use sunflower refined.

To knead this yeast dough needs for a long time (at least 10, and better than 15 minutes) and intensively. As a result, it will become smooth, homogeneous, soft enough and not sticky. We round the dough into the ball and put it in a bowl, which we literally lubricate with a teaspoon of vegetable oil so that it does not stick to the dishes during fermentation. We send the yeast dough to heat 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 apple pie.

While the yeast dough wanders, we will prepare the filling. We clean the apples, cutting out seed boxes and stalks. Cut the peeled apples with a small cube, but not too small.

As a result, 1 kilogram of apples prepared in this way should be obtained. If you have a little less, it doesn’t matter. According to this recipe, the fillings in the finished pie will be decent.

Now we will quickly make a caramel. To do this, in a wide (in my diameter of 28 centimeters) and a deep pan we put 70 grams of butter, pour 150 grams of sugar there.

On medium heat, give sugar with oil to melt. In the process, we must interfere so that the sugar does not burn. Literally in a couple of minutes you will get a fragrant caramel mass.

Immediately shift apple slices into a boiling caramel and let them warm up on high heat for no more than a minute. Just mix everything and turn off the fire.

Pour a teaspoon of ground cinnamon, which will give the filling a magical aroma. If you do not like this spice, do not add.

Additionally, pour a tablespoon of corn starch into the filling, which will then thicken apple juice and will not let it go out of the pie. Corn starch can be replaced with potatoes — take a teaspoon with a small slide.

Mix and let the filling cool to room temperature, since it is impossible to use it in hot form when working with yeast dough (yeast can die from high temperature).

After 1 hour (time — the concept of relative, it may take more or less) yeast dough on kefir will rise very well, and will increase in a volume by about 2 times. It is very tender and fluffy. If the dough rises weakly, then you came across old yeast — increase the time of fermentation.

We make a light grinder to release excess air, re-round the dough and again in heat for another 40-50 minutes.

During this time, the yeast dough on kefir will rise very well again, will become even more tender and fluffy. Now you can work with it.

We crush the dough, then divide it into 2 unequal parts. One piece will become an bottom of the future apple pie, and the second will be needed for the top and decoration. We round the dough, cover it with a towel or cling film and let it rest for 5-7 minutes. If you do not let the dough lie down a little, it will roll badly and pull it back.

We roll a larger piece of dough into a layer (if necessary with flour) in size of the baking shape. I have a rectangular shape (32×22 centimeters), but round or any other is perfect. You can even bake a yeast pie with apples right on a baking sheet. I advise you to cover the baking dish with parchment paper or grease with vegetable oil. We put the dough into it so that the sides are obtained. With an uniform layer, we shift the already cooled apple filling.

It remains to decorate the future pie. Here, design options are possible, but I suggest you make a net. The second piece of dough is also rolled into a layer, only thin. Using a pizza knife (as convenient), cut the dough with long stripes.

We transfer the strips from the dough to the filling, and cut off the excess with kitchen scissors. To make such a grill, first we lay strips of dough in one direction diagonally. Then we take one strip of dough and put it on top under the bottom of the existing strips. The result is such a grate.

We pinch the seams of the dough, pulling it from the sides of the shape.

From the remnants of the yeast dough we make a jewelry: I have just thin flagella, which I weaved with a pigtail and laid on the sides. We give the workpiece a distance of about 20 minutes, and at this time we smear the oven (180 degrees).

Before baking, lubricate the workpiece with a mixture of water (1 tablespoon) and egg yolk (1 piece) for rosy crust. I use eggs, so the yolk is so saturated in color. By the way, egg protein can be frozen.

We bake a yeast pie with apple filling for 40-45 minutes at 180 degrees at an average level to rosy color. I have a gas oven, lower heating, without convection (it cannot be there by definition).

Let the cake completely cool, take it out of the mold and cut it with portioned pieces. See how it is convenient to use parchment — in 4 hands (yes, you need an assistant) take the edges and transfer to a cutting board.

Unusually tasty and delicate home baking for family tea drinking. The combination of air, fragrant dough on kefir and aromatic apple-beam filling will not leave a single indifferent! Prepare for health, friends, and pleasant to you appetite!