Open yeast pie with apricot jam

Step-by-step preparation

Cooking time: 3 hr 30 mins

1. STEP 1

   

   Pour 0.4 liters of whole milk into a deep saucepan. Pour 0.1 liters of milk separately into a cup and heat it slightly in the microwave or over low heat until it is warm. Add sugar and yeast to the cup. Stir and let stand until an air mass forms. Then pour the yeast mass into whole milk, add a spoonful of flour, mix everything and let the yeast ferment.

2. STEP 2

   

   After 20 minutes, beat one raw chicken egg into the dough, add sunflower oil and salt. Add flour gradually, in small portions, mixing thoroughly. I stir with my hands. You should get a thick mass that sticks to your hands and spoon. I close the pan with a lid, put it in a warm place and let the dough rise.

3. STEP 3

   

   After the dough has risen to the lid, I knead it with a wooden spoon and wait for it to rise again. The dough rises for 1.5-2 hours.

4. STEP 4

   

   Then I transfer the dough from the pan to a generously floured counter and knead it until the dough sticks to my hands (don't over-flour it!). I divide the mass into several parts, form small cakes and let them rise for another 10-15 minutes. I cover with a towel or cloth so that the dough does not dry out.

5. STEP 5

   

   I'm making jam. I drain the excess liquid and take the first cake. I roll out the layer with a rolling pin and spread it along the entire length of the baking sheet, having previously greased it with sunflower oil. I divide the second cake into several parts, from which I will make braids. I frame the edges of the layer with a pigtail. I put jam inside and distribute it evenly. I decorate the pie with the remaining braids. I beat the second egg and brush the dough with it. I sprinkle my braids with flax and poppy seeds.

6. STEP 6

   

   I put it in the oven for 40-45 minutes at 180°. I take the pie out onto a board or a special roasting tray. Let it cool. I cut it into pieces and delight my family and guests. Bon appetit!

Comments on the recipe

BLUE-EYED

03.08.2023

4.8

Do you have a typo? Does the dough really contain 50g of fresh yeast or did you not weigh it?! Usually, for 600g of flour, 12g of fresh flour or 2 tsp is enough. without a pile of dry yeast.

happy girl

03.08.2023

4.8

If the yeast is fresh, only from the market, then I add 15 grams, and if it has been in the refrigerator, I take more, because The yeast mass does not work out and you have to either add more yeast or heat the milk. But usually people buy yeast from the store and their shelf life leaves much to be desired.

BLUE-EYED

03.08.2023

4.5

You activate the yeast if it is “old” and inactive, i.e. didn’t come to life, didn’t bubble - why use them at all, and even more? Just ruin other products.. And about the expiration date - right! It is better not to use old yeast at all, but always have dry yeast on hand in this case, as it will be somehow more reliable.