Yeast pie with jam

To prepare a delicious homemade pie, we will need the following ingredients: jam, wheat flour, serum, chicken eggs, sugar, refined vegetable oil, yeast, salt. All products should be at room temperature.

We’ll immediately get the preparation of yeast dough. We sift (preferably twice) 650 grams of wheat flour in a bowl, so that it is not only loosened and saturated with oxygen, but also the possible garbage leaves. I use this amount of flour (I always use one brand), and you may need a little more or a little less.

Add 1.5 teaspoons (1 spoon with a slide) to the flour of high -speed yeast, 3 tablespoons (about 60 grams) of sugar and 1 incomplete teaspoon of salt (perfectly — small 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 it 300 milliliters of serum.

The next step is broken into a bowl of 3 chicken eggs, while we lay one yolk in a separate bowl. We will need it later to lubricate the workpiece.

Mix all products — you can with a hand or fork (who is convenient). When the flour moisturizes, absorbing moisture, add 2 tablespoons 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 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 pie.

After 1 hour (time is relative, it may take more or less) the yeast dough 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 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 cake with jam, and the second will be needed for the top. 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 jam right on a baking sheet.

I advise you to cover the baking dish with parchment paper or grease with vegetable oil. To make parchment perfectly, I quickly moisten it in cold water and squeeze it out.

We transfer the dough to the shape so that the sides are obtained.

We evenly distribute the filling (800 grams). I have this apple-tone jam with citrus fruits, but you can take your favorite. It is important that it is thick enough.

It remains to decorate the future pie. Here, design options are possible, but I suggest you make a completely simple way. We roll the second piece of dough into a layer, only thin.

Using a pizza knife (as conveniently), cut the dough with long thin strips.

We randomly turn the strips here in such squiggle and put on top of jam.

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 — in the ingredients I did not indicate it) and egg yolk (1 piece) for a rosy crust.

We bake a yeast cake with jam 40-45 minutes at 180 degrees at an average level to a ruddy color. I have a gas oven, lower heating, without convection (it cannot be there by definition). You focus on the character of your assistant. In the finished form, a yeast pie with jam weighs about 2 kilograms.

Let the cake completely cool, take it out of the mold and cut it with portioned pieces. Elena, thank you very much for the delicious order — I will be glad if the recipe is useful and the pie will like it. Prepare for health, friends, and pleasant to you appetite!