Quiche with alycha and raisins

Flourless yeast dough patties with fruit filling.
Ingredients for quiche with cherry plums and raisins:
Dough
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Wheat flour
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Flour
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3 glass
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Milk
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1 glass
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Butter
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3 tablespoon
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Chicken egg
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1,5 piece
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Yeast
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12 g
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Sugar
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3 tablespoon
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Salt
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1/3 teaspoon
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Vanillin
Stuffing
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Plum
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400 g
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Raisins
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2 tablespoon
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Sugar
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2 tablespoon
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Corn starch
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1 tablespoon
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Vanillin
Filling
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Eggs
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0,5 pcs
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Milk
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1 tablepoon
How to cook pies with alycha and raisins step by step with photos
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Make dough.
Melt butter.
Mix yeast and sugar, let it melt.
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Add salt, eggs and milk and knead to dissolve the sugar. |
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Sift together the flour. |
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Make a well in the flour and add the liquid part. |
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Mix and knead . Add butter. |
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Knead the dough for 2 minutes. Form into a ball. |
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Place a towel over it. Leave to rise in a warm place until doubled in volume.
Or wrap in cling film and leave in fridge overnight if you plan to make rolls for breakfast.
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The dough is set |
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Roll out the dough, form a ball and divide it into 8 or 12 portions (the patties will be smaller if so) |
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Shape each piece into a ball and cover with a towel. |
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Prepare the filling.
Wash cherry plums.
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Raisins rinse with boiling water. |
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Mix sugar with starch and vanilla. |
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Prepare the baking dish.
I use a silicone mat, which, as you can see, has been with me for a long time (my good friend). Grease the mat with oil, place it in the mold.
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Prepare the spread.
Mix the egg with the milk. Add sugar if desired, this will brown the top even more.
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Shape the patties.
Scoop out the ball and flatten it or use a rolling pin.
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Using a mold, squeeze out a circle so that the rim is 1.5 cm wide |
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You have the bottom and top layers of the patty. |
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Spread the crust around the perimeter of the round. |
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Put 1 teaspoon sugar and starch. |
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Place 0.5 teaspoon raisins. |
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Lay out 6-7 pieces of cherry plums (if you divided the dough into 8 pieces) |
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Hold rim of dough by opposite sides. Stretch slightly. |
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Cross the sides of the rim in a figure-of-eight pattern. |
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Place the right side on top of the left side. |
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Place the rim on the bottom of the patty with the filling |
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Dust the patties with flour on the sides that will touch the other patties.
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Place on baking tray.
Form all the patties this way.
Cover with a towel. Allow to proof for 20 minutes |
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Coat the patties with the pastry.
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Bake in an oven preheated to 240 degrees for 25-30 minutes.
Ideally, the crumb temperature of a baked patty is 94 degrees. And it's best to use a culinary thermometer to determine if it's ready, especially for pies with fruit filling.
Take out the patties.
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Place on a rack, cover with a towel until cool. |
Nutritional Value:
Whole Dish: |
Calories
3088.5 Calories
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Protein
69.6 g
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Fat
49 g
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Carbohydrates
602.8 g
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Per Serving: |
Calories 386.1 Calories |
Protein 8.7 g |
Fat 6.1 g |
Carbohydrates 75.4 g |
100g: |
Calories 210.1 Calories |
Protein 4.7 g |
Fat 3.3 g |
Carbohydrates 41 g |
Chicken Egg, Salt, Flour, Sugar, Butter, Sweet, Milk, Raisins, Yeast, Fruit, Baking, Plum, Cakes, Cornstarch, Vanillin, Pastry