Detailed step -by -step recipe with photo: Step 1
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Prepare the ingredients. Get eggs and kefir from the refrigerator in advance, 20-30 minutes before the start of cooking the pie. This is important: warm ingredients are better interconnected and make the dough more air and soft.
Plums choose ripe, but elastic, without cracks and too soft areas — when baking, such fruits will retain and will not turn into mashed potatoes. Sift the flour through a sieve along with a baking powder and a pinch of salt: sifting enriches it with oxygen, and the pie is porous, light and lush.
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Step 2
Wash the plums well under cool water, dry with a kitchen towel or paper towels. Cut each plum in half and remove the bone. If the fruits are large, divided into quarters so that they are evenly distributed in the pie.
For a more saturated taste and light caramelization, you can slightly sprinkle slices with sugar and leave them for 5-7 minutes — they will secrete juice and become especially fragrant.
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Step 3
Prepare the base. Combine eggs and sugar in a deep bowl. Beat a whisk or mixer 2-3 minutes to light foam. The mass should brighten and increase in volume. This technique makes the finished dough more air and soft. If you use a mixer, beat at an average speed so as not to “kill” the eggs.
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Step 4
Pour kefir and oil into the egg mixture, mix thoroughly with a whisk until smooth.
At this stage, you can add a little vanilla sugar or lemon zest — they will give the dough a slight aroma.
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Step 5
Gradually pour sifted flour with baking powder, each time gently mixing with a whisk or silicone spatula. It is better to move from the bottom up to maintain the airiness of the dough.
The consistency should resemble thick sour cream: the dough should slowly drain from the spoon. If it seems too liquid — add 1-2 tablespoons of flour, the main thing is not to sprinkle so that the pie does not turn out dense.
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Step 6
Cut half the prepared drain into medium pieces (2-3 cm each) and gently mix into the dough. This will make the pie more juicy inside, and the taste of the drain will be evenly distributed.
Tip: interfere with the fruits with soft movements so that they do not be crushed and not let the juice ahead of time.
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Step 7
Prepare a form. Lubricate the shape with a diameter of 22–24 cm with butter or covered with parchment paper. This will prevent burntly and facilitate the extraction of the finished pie. Pour the dough into the shape, gently flatter the surface with a silicone spatula.
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Step 8
Distribute the remaining slices evenly from above, slightly pressing them in the dough with a slice up. When baking, the fruits will be slightly drowned, and their juice is beautifully saturated with the pie from the inside.
Tip: lay out the slices in a checkerboard pattern or in a circle — the pie will look especially impressive.
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Step 9
Heat the oven to 180 ° C. Send the shape to the average level of the oven and bake a pie with drains on kefir for 35–40 minutes until golden crust.
In the 30th minute, check the readiness of a wooden skewer: it should leave the center of the dry, without traces of raw dough. If the top is too fast brutal, cover the pie with foil.
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Step 10
A magnificent pie with drains on kefir is ready. Get it out of the oven, cool it a little right in uniform (5-7 minutes), then carefully transfer it to the grille. Sprinkle with powdered sugar or ground cinnamon. Cut into portioned pieces and serve warm or completely cooled.
The finished pie with the plums is delicate, soft and lush, with a golden crust. This is a universal pie that will like both children and adults equally for tea, coffee or glass of milk.
Nice tea party!
📌 Be sure to look into our selection of recipes Home baking with plums — There you will find lush pies, muffins, layers and much more.
