Recipe: Vanilla syrup and marmalade pies step by step with pictures | Handy.Recipes

Vanilla syrup and marmalade pies

Cooked pies in vanilla syrup with marmalade

Time to cook: 120 minutes

Total Servings: 13

Nutritional Value

Soft, fluffy pie rolls with cottage cheese filling and vanilla syrup. These pies are made with homemade kefir and come out flaky. Taste of citrus.

Author of the recipe

Ingredients for pies in vanilla syrup with marmalade:


For kefir

  • Sourdough starter (3g - for kefir from "Orsika") - 1 sachet.
  • Milk (3,2 %) - 1 l

For the cottage cheese

  • Sourdough starter (3g - for curd from "Augsika") - 1 sachet.
  • Milk (3,2 %) - 1 l

Dough

  • Kefir (homemade) - 250 ml
  • Yeast (dry, fast-acting.) - 7 g
  • Sugar - 2 tablespoon
  • Wheat flour / Flour (up to 560 g +1 tablespoon for dusting) - 540 g
  • Sunflower oil (+0.5 tablespoon to grease bowl - refined) - 2 tablespoon
  • Chicken egg (large) - 1 pc
  • Egg yolk (large - 1 pc for dough and 1 pc for greasing the pies) - 2 units
  • Salt (no slides) - 1 teaspoon

Stuffing

  • Cheese cheese (homemade) - 210 g
  • Butter - 70 g
  • Sugar - 2 tablespoon
  • Marmalade (citrus flavor slices) - 400 g

Syrup

  • Sugar - 4 tablespoon
  • Vanillin - 1 sachet.
  • Water - 140 ml
  • Lemon - 1/3 Piece

How to cook pies in vanilla syrup with marmalade step by step with photos


1. Prepare the KEEFIR. Use a glass dish to make the kefir. Pour 3 grams of yeast into pasteurized milk (1 liter) at room temperature. Stir thoroughly with a dry spoon for 2-3 minutes until the starter has dissolved. Cover the container with a lid.

2. Pour water at 100 C into the thermos-thermos until it reaches the marked temperature and immerse the liter container with the milk mixture. Close the lid of the thermos. Keep warm for 6-10 hours. Once this time is over, open the lid of the yogurt unit, take out the gallon capacity and let it cool. Put the container in the refrigerator to cool the kefir completely.

3. Prepare the FOOD. Pour room-temperature milk into a 1-liter container and add 1 cup (3g) of fermented cottage cheese. Stir the milk mixture with a clean, dry spoon for 2-3 minutes until the starter has dissolved. Cover the 1 liter container with a lid.

4. Pour water at 100° C into the thermos-type yoghurt maker until it reaches the specified temperature. Then immerse the liter container with the milk mixture into the thermos. Close the lid of the thermos. Leave it in a warm place for 6-10 hours. Once this time has passed, open the lid of the thermos, take out the gallon container and let it cool.

5. Then pour the milk clot into a saucepan, heat it to 50-60 C in a water bath. Once the curd mass is on the top and has begun to separate from the whey, turn off the stove and allow the contents to cool.

6. Prepare a colander and gauze. Fold the gauze into 2 or 3 layers. Line the colander with gauze and pour out the contents of the pan carefully. Allow time for the whey to drain.

7. Then gently gather the ends of the gauze, wrap it up, tie it and hang it to let the whey drain off. Once the whey has drained, i.e. Stop dripping (in about 1-2 hours), the curd is ready. I got ~270g of soft curd. The curd is ready to transfer in the separate container, and then in the refrigerator.

8. Prepare the cake. Add sugar (1 tablespoon) to warm kefir (250 ml), stir until sugar dissolves. Mix 1 tablespoon of sifted wheat flour with dry yeast. Add sweet kefir, stir and put the bowl with the starter in a warm place until a foamy cap appears.

9. Prepare the batter. Mix the remaining wheat flour with the fine salt and sift.

10. Pour the foamy fudge into a large bowl. Add the oil, 1 egg, 1 egg and 1 egg yolk and whisk to combine.

11. Add flour mixture in small portions to the liquid mixture. Knead a soft dough that is not sticky on your hands.

12. Grease a clean bowl with vegetable oil (0.5 tablespoon) and place the dough, turning it in the oil. Cover the bowl with cling film and leave to rise 2.5 times in a warm place.

13. Prepare the FILLING. Melt butter (70g) in the microwave and mix with the sugar (4 tablespoon).

14. Add 210g of cottage cheese and mix. Divide the filling in 2 parts. The filling is thick so the curd doesn't spread out in the pastry.

15. Form the Pie. Knead the dough when it has risen and divide it into 3 portions.

16. Dust the countertop with flour and roll out each piece of dough into a circle F=30 cm. After the first circle has been rolled out, dust the worktop underneath with flour again. Spread the filling on two of the circles. It is better to do this with a silicone spatula, as. к. The filling is thick.

17. Do not grease the third circle. Arrange the circles in a pile and move them (into the pile) with the dough rolling pin. Dust the rolling pin with flour beforehand.

18. Gently roll out the circles in the shape of a rectangle 42 * 32 cm. Roll out very easily, a little dusting on the top. Spread out the marmalade wedges on the pasta sheet.

19. Then roll up the pasta sheet and cut into 2.5 cm thick rolls. To cut the circles more conveniently: dip a knife in flour and then cut. And after each cutting of a circle, wipe off the knife.

20. Line the baking sheets (F=26) with baking paper (grease them) or a silicone pastry mat (do not grease). I had 2 pies with 6 to 7 buns each. Cover the pie pieces with a light cloth and leave them to rise until they double in size. I usually send for 20 minutes in a preheated to 40 C oven.

21. After the pies have proofed, remove and brush the pastry with whipped egg yolk. Turn the temperature of the oven to 180 C and bake the cake until golden brown, about 30 minutes.

22. Prepare the syrup. Heat 140 ml of water and add 100g of sugar, vanilla and a touch of lemon juice. Bring the syrup to a boil on low heat, simmer for ~5 minutes and pour over the hot pies.

Nutritional Value:

Whole Dish:
Calories
6209.5 Calories
Protein
199.3 g
Fat
149.8 g
Carbohydrates
1045.5 g
Per Serving:
Calories
477.7 Calories
Protein
15.3 g
Fat
11.5 g
Carbohydrates
80.4 g
100g:
Calories
127.5 Calories
Protein
4.1 g
Fat
3.1 g
Carbohydrates
21.5 g

Chicken Egg, Salt, Lemon, Flour, Wheat Flour, Sugar, Sweet, Sunflower Oil, Water, Milk, Sourdough, Smooth, Cheese, Kefir, Yeast, Fruit, Egg Yolk, Marmalade, Fresh, Tart, Cakes, Vanillin, Butter Butter, Biscuits, Dough

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