Recipe: Cherry yeast dough pie step by step with pictures | Handy.Recipes

Cherry yeast dough pie

Cooked Cherry Pie

Time to cook: 120 minutes

Nutritional Value

Now it's time for the whey that's left over from making cottage cheese. We will cook a very delicate yeast dough on it and a very delicious cherry pie (also with secrets). This pie is a hit in my family, especially for my older son. To this "algorithm" I didn't come up with it right away, either. I had a neighbor, Auntie Tosya, who lived in my grandmother's village. I ate the most delicious pies with her. Their secret was not in the filling, but in the dough: it was hard, soft, sweet - well, in general... Asking for the recipe when I was eight years old didn't occur to me. My grandmother did not do it that way, and everyone else did not do it that way either. And so by trial and error I came to such pies as Aunt Tosya's. Well, it was impossible to forget their taste. So...

Author of the recipe

Ingredients for Cherry Leaf Pie with Yeast Dough:

  • Whey (cottage cheese) - 750 ml
  • sugar (for dough - 5 tbsp.l., 10 tbsp.l., 5 Tbsp.l.) - 20 tablespoon
  • Salt - 0.5 teaspoon
  • Butter (180g for dough, 20g for sprinkles) - 200 g
  • Vegetable oil (for the dough - 5 tbsp.l., grease for baking tray - 1 tablespoon.l.) - 6 tablespoon
  • Yeast (dry, Saff-momenta) - 2 sachet.
  • Wheat flour / Flour (5 glass for dough, 0.3 glass for sprinkles) - 5,3 glass
  • Vanillin (2g for dough, 2g for sprinkles) - 4 g

How to cook yeast dough cake with cherry step by step with photos

To begin, we pour our whey, which was left over from cooking the cottage cheese, into a container, where we are going to knead the dough. Here's our secret #1 - the best yeast dough comes from whey. The whey must be warm. If you do not have whey, you can use milk, but never water, kefir, etc. д.

We take the butter. Put it in the microwave to melt.

Here's what you get.

Pour the melted butter into the whey. Add the sugar...

And salt.

Take the yeast and vanillin. Pour it into the dough.

Next, the vegetable oil. Also in the batter.

Knead it well in the process. It's time for some flour.

I poured the flour in a mug like this, the volume is 200ml.

Gradually, one cup at a time, pour flour into the dough, stirring constantly, first with a whisk, then with your hands.

Form an elastic dough. It does not stick to your hands and kneads well. You can check the flour, it may need some more, depending on what kind of flour you have. But don't make it too stiff.

The dough takes about 30-40 minutes to rise. Make sure you cover it with a lid. This is after 15 minutes.

While the dough is cooking, prepare the cherries, remove the pips.

Here's our dough after 40 minutes.

Take a baking tray. Pour vegetable oil on it and spread it out.

Put 2/3 of the dough on the baking tray. Inexperienced people should preferably roll out the dough with a rolling pin for smoothness. But I had no time, it was 12 o'clock at night. I just flattened the dough on the tray with my hands, like a pizza. I never roll out this pie. I'm used to it.

We put the cherries on the dough. The main thing here is not to overdo it. If there are a lot of cherries, there won't be any chickpeas. In general, put it like in the photo.

Sprinkle the cherries with sugar. More. I have indicated the number of spoonfuls approximately.

Then we put the rest of the dough on top of the cherries. Stretch it out on the surface of the pie, kneading it with your fingers. You can, of course, roll it out with a rolling pin.

Pinch the edges.

Then we go over it with a pigtail. The picture is turned upside down for some reason, well, I think you can see it.

Beat the egg.

Using a soft brush, brush the egg on our pie.

Make sprinkles. Pour flour, sugar, butter and vanilla into a bowl.

Use your fingers to knead the sprinkles into lumps.

Sprinkle the pie liberally with the sprinkles. Put the pie in the oven at 200 degrees. Bake for about 40 minutes, but again, see for yourself depending on your oven.

You get a pie like this.

Remove from the oven. Don't cut it at once, let it cool down a bit. The cut is like this.

And what are the other secrets of a delicious yeast dough? №2. Always put butter in the dough. №3. NEVER put eggs in the dough. As you can see, the dough is quick, you don't have to knead, proof and set the starter fifty times. It's quick and easy. Well, it's delicious - just no words. Even the staff at my mom's office (the men, by the way) on her birthday ate this pie before the meat and cabbage. Bon appétit!

Nutritional Value:

Whole Dish:
7095.6 Calories
90.6 g
257.2 g
1113.9 g
304.5 Calories
3.9 g
11 g
47.8 g

Salt, Vegetable Oil, Flour, Wheat Flour, Cherry, Sugar, Butter, Sweet, Tender, Vanilla, Yeast, Baking, Soft, Cakes, Pastry

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